(Because it takes a Villi!)
Crispy Chicken Parm-a-Palooza!
Crispy and delicious! This is comfort food, for sure. When you can't go to Bertuccis, bring Italy to you! This may not the healthiest (for that, see the Baked Schnitzel recipe) but its a crowd pleaser. Since this involves frying, its better for someone responsible to cook this.
Prep Time:
30 min.
40 min.
40 min.
INGREDIENTS
1 cup GF panko crumbs
1 tsp garlic powder
2 cups grated parmesan, divided
3/4 cup GF Cup for Cup flour
2 large eggs
6 (1/4"-thick) boneless chicket cutlets (approx. 1.5 lbs)
Kosher salt
Black pepper
Fresh 16 oz mozerella log (like Bel Gioioso) or 1 cup shredded mozerella. More to taste.
Marinara Sauce (canned or homemade)
1 cup vegetable oil
2 large sprigs of basil, for garnish
Great for:
Dinner
recipe notes
STEPS
In a shallow bowl, mix panko, garlic powder, and 1 cup parmesan.
In another shallow bowl or plate, pour the flour.
In a third shallow or wide bowl, beat eggs and 1 TBSP water.
Pat the chicken dry, then sprinkle with salt and pepper.
Take one piece of chicken with a fork, dip into the flour, then shake off extra flour. Then dip the chicken in the egg. Finally, dip the chicken in the panko. Press it down gently so the panko sticks.
Slice the mozzerella log into pieces about 1/8" - 1/4".
Heat the broiler. Set a wire rack in a baking sheet.
In a large, heavy pot heat oil over medium heat to 350 degrees (so the chicken gets really crispy). Its OK if you see a little smoke.
Place the chicken into the oil and cook on each side until golden brown and crispy, at least 2 minutes each side. Transfer each piece to the wire rack. When all are complete, spoon marinara on top of each peice. Place the mozzerella slices on top of each piece (or sprinkle the shredded mozzerella). Then sprinkle with the remeining parmesan.
Broil - but watch it closely so it does not burn! When the cheese is turning brown and melted (around 2 minutes), remove from broiler.
Serve with basil on top and remaining marinara alongside.