Chicken Parm

Recipe courtesy Parm
Show: Unique Eats Episode: Modern Italian
TOTAL TIME: 1 hr 25 min
Prep: 35 min
Inactive Prep: --
Cook: 50 min
YIELD: 4 sandwiches
LEVEL: Intermediate

ingredients

TOMATO COMPOTE:
  • 2 quarts crushed Jersey tomatoes
  • 1 tablespoon salt
  • 1 teaspoon sugar
CHICKEN PARM:
SANDWICH:
  • Fresh basil leaves, torn, for garnish
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Directions

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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