Uncle Russel’s Chicken Parm
the official dish of the tri-state area.
Full Recipe Video:
Servings: 4-6
Ingredients:
6 boneless skinless chicken cutlets; pounded thin
2 eggs; beaten
2 cups Italian bread crumbs
Salt & pepper to taste
Garlic powder
Ground parsley
Olive oil
Tomato sauce
16 oz. sliced mozzarella
Fresh parmesan
In a small bowl, beat your eggs. Set aside. In a medium mixing bowl, add your bread crumbs. Add a little garlic powder, salt, pepper, and ground parsley to taste. This step is optional, as the Italian bread crumbs are usually seasoned, but we always think everything needs more flavor. Mix dry ingredients together and pour bread crumb mixture onto large flat plate.
One at a time using a fork, dip your cutlets into your eggs so they are fully drenched. Remove from egg and dredge in your bread crumb mixture so the cutlet is coated on both sides. Set each coated cutlet aside on a plate.
Coat a large frying pan with olive oil and set heat to medium. Add cutlets, a few at a time to the frying pan without crowding, and fry about 3 minutes on each side or until golden brown. Since these are so thin, these will cook fast and you don’t want to overcook them.
Once all your chicken is cooked, place on baking sheet. Pour red sauce over each cutlet (store bought sauce or homemade is your preference. See our recipe for doctoring a store bought sauce in the link below). Grate fresh parmesan over each cutlet. Then cover each piece with sliced mozzarella. The size of each cutlet will dictate how many slices you need per piece. Make sure surface of chicken is covered.
Turn oven broiler to medium and broil cutlets on top rack until cheese is golden brown. Time will vary depending on your broiler, so make sure you watch until cheese turns brown and starts to bubble. Be sure to not burn your cheese.
Remove chicken from oven. To serve, spoon a thin layer of sauce on the plate and place cutlet on top of the sauce. Grate a final layer of parmesan on top of each serving and enjoy!
Notes:
Chicken: You can buy boneless skinless chicken breasts and pound them, but your local butcher should have pounded chicken cutlets so you don’t have to. Plus, the chicken you get from the butcher will be a superior quality to the grocery store.
Mozzarella: Fresh is the best! Find at any local cheese shop or buy pre-sliced logs at your grocery store.
GoodCooking’s Picks:
Favorite Italian Bread Crumbs:
West Coast: Progresso Italian Bread Crumbs
East Coast: 4C Italian Bread Crumbs
See Other GoodCooking Recipes:
How to Doctor Store Brand Red Sauce
Tools:
