Chicken Parm in Fort Lauderdale: Hero or Pasta Plate

Make it at home

Pizzeria-Style Chicken Parm

Makes 4 servings (4 cutlets). A home version of the style, not our shop recipe.

Ingredients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb)
• 1/2 teaspoon fine salt and 1/4 teaspoon black pepper
• 3/4 cup all-purpose flour
• 2 large eggs beaten with 1 tablespoon water
• 1 1/2 cups Italian-style dry breadcrumbs
• 1/2 cup grated parmesan
• Neutral oil for frying, about 1/2 inch deep in the pan
• 2 cups marinara sauce
• 8 oz low-moisture mozzarella, sliced or shredded
• 4 hero rolls, or 1 lb spaghetti or penne

Steps

1. Slice each chicken breast in half horizontally to make 4 thin cutlets, then pound them between plastic wrap to an even 1/4 to 1/2 inch.
2. Season the cutlets on both sides with the salt and pepper.
3. Set up three shallow dishes: flour, beaten egg, and breadcrumbs mixed with the parmesan. Coat each cutlet in flour, then egg, then the breadcrumb mix, pressing so it sticks.
4. Heat the oil to 350 degrees F in a heavy skillet. Fry the cutlets 3 to 4 minutes per side until deep golden, then drain on a rack.
5. Heat the oven to 425 degrees F. Put the cutlets on a sheet pan, spoon marinara over each, and top with mozzarella.
6. Bake 5 to 8 minutes until the cheese is melted and the chicken reaches 165 degrees F inside.
7. Serve on toasted hero rolls with extra marinara, or over pasta tossed with the remaining sauce.