The Fanciest Chicken Parm
You’ll never go back…
What you need
thinly sliced chicken breast
~2 c panko
~1/2 c sesame seeds
~3/4 c AP flour
2-3 eggs
canola oil (any neutral oil)
kosher salt
lemon
stracciatella (Lioni brand is my fav)
tomato confit (makes a single serving, to feed a crowd use a few pints of tomatoes)
What you do
prepare three large plates: one with flour, and one with 2-3 beaten eggs, one with panko and sesame seeds (mixed). dredge each chicken breast in flour, followed by egg, followed by panko and sesame seeds. make sure each chicken breast is fully coated during each step (especially the panko mixture!).
heat oil in a large skillet, using enough oil so it comes about 1/2 in up the side of the pan. when oil is shimmering and hot, work in batches to fry the chicken. the first side should brown in 3-4 mins, then flip and fry for another 2 mins until chicken is fully cooked and golden. remove from oil and place on a plate lined with a paper towel and immediately season with salt and a squeeze of lemon while still hot. repeat until all the chicken is cooked.
assemble your chicken parm by first layering on your tomato confit, then stracciatella (i prefer at room temperature, so take out of the fridge when you begin frying the chicken), then basil oil. serve alone or with an arugula salad dressed with good olive oil and lemon. ENJOY!
