Chicken Parm is not a recipe that Rob and I are particular huge fans of. We knew some people in college who were very passionate about how they are made. On the flip side, Rob almost never ate it growing up. So, we decided to make an attempt at elevating chicken parm with a lot of homemade, custom elements.
To start things off, we made a custom breadcrumb mix. Its a mix of ground parmesan, herbs, lemon, olive oil, and plain breadcrumbs. I have found that I like to add the olive oil to breadcrumb mixes. It makes it a little stickier which allows for a better crust. The other trick is you really need to double bread the chicken; that way you get a better, more even coating.
Next, we made some marinara sauce in the style of our favorite pasta sauce. Its loaded with herbs and has a bit of a kick thanks to Calabrian chilis. That’s probably not the most traditional of flavors, but without it marinara can just seem a little flat flavor-wise.
Lastly, I departed a bit from the norm by not throwing a slice cheese on the top and melting it. There is just something about the melted cheese slice that makes chicken parm feel less. Instead, I went with a heavy dusting of ground parmesan. That way you get a little more of that great dry, saltiness but without a whole lot of gooey cheese.
Elevated Chicken Parm
- 6 Chicken Breasts thin cut or pounded
- 2 tbsp butter
- 1 Tbs Olive oil
- 2 Eggs whisked
- 2 Cups Plain Breadcrumbs
- 1 Cup Ground Parmesan
- 1/2 Tbs Thyme
- 1/2 Tbs Parsley
- 3 Garlic Cloves
- 1 Lemon zested
- 1/4 Cup Olive oil
- 12 Oz Canned Tomato Puree
- 2 Garlic Cloves minced
- 2 Thyme Sprigs leaves removed
- 3 Basil Leaves chopped
- 1/2 Tsp Fennel Seed
- 3 Calabrian Chilis minced
- 1 Tbs Balsamic Vinegar
- Salt & Pepper to taste
- Combine all of the breadcrumb mix ingredients in a food processor. Pulse until well mixed.
- Lay out the eggs (salt and pepper the egand the bread crumbs in bowls or plates.
- Pat the chicken dry and salt/pepper.
- Place the chicken in the egg then into the breadcrumb mix. Repeat to double bread.
- Heat the butter and olive oil in a skillet over medium-high heat.
- Cook the chicken in batches for about 4 minutes per side and the coating is golden brown.
- At the same time as the chicken is cooking combine all of the marinara sauce ingredients in a small sauce pan and heat over medium-low heat for 10 minutes stirring occasionally.
- Serve the chicken over your pasta of choice, top with the marinara sauce and a healthy dusting of parmesan.