Recipe courtesy of Parm

Chicken Parm

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 35 min
  • Yield: 4 sandwiches
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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 


  1. 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.
  2. 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.
  3. 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.
  4. Place a piece of chicken on each semolina roll, garnish with Parmesan and torn basil leaves and serve.