Recipe courtesy of Parm
Show: Unique Eats
Episode: Modern Italian
1 hr 10 min
35 min
4 sandwiches


Tomato Compote:
  • 1/4 cup olive oil
  • 4 cloves garlic, crushed 
  • 1 bunch fresh basil, including stems 
  • 2 quarts crushed Jersey tomatoes 
  • 1 tablespoon salt 
  • 1 teaspoon sugar 
Chicken Parm:
  • 1 pound boneless, skinless chicken breasts
  • 2 cups all-purpose flour 
  • 2 cups breadcrumbs, such as Progresso
  • 4 eggs, lightly beaten 
  • 4 tablespoons olive oil 
  • 4 tablespoons unsalted butter 
  • 1 clove garlic, diced 
  • 2 sprigs fresh thyme
  • Parmesan cheese, grated, for sprinkling, plus more for garnish 
  • 2 ounces mozzarella, sliced 
  • 4 seeded semolina rolls, sliced
  • Fresh basil leaves, torn, for garnish 


For the tomato compote: Bloom the olive oil, garlic and basil in a small saucepan over low heat for 20 minutes. Heat the tomatoes, salt and sugar in a nonreactive pot. Strain the garlic-basil oil into the tomatoes and discard the garlic and basil. Whisk the sauce to emulsify. Simmer for 15 minutes.

Cut the chicken breasts into 4-ounce pieces and gently pound to an even 1-inch thickness. Dredge the chicken in flour, then in egg, then in breadcrumbs. Heat the olive oil and butter in a skillet over medium heat. Add the garlic and thyme, then fry the chicken until golden brown on both sides and opaque in the center. Season generously with salt.

Spoon 1/2 cup of the tomato compote over the chicken. Sprinkle with Parmesan and top with the sliced mozzarella. Transfer the skillet to a broiler to melt and brown the cheese.

Place a piece of chicken on each semolina roll, garnish with Parmesan and torn basil leaves and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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