Chicken Parmesean

Chicken Parmesean

This chicken parmesan recipe is a fusion-inspired version of the original Italian favorite. Combining the traditional Italian flavors in a red pepper rich marinara sauce and breaded chicken cutlet with the southern soul-food favorite of mac & cheese, this dish serves up the best of both worlds on a single plate.

Chicken Parmesan
This recipe serves 2, perfect for date night

Red Pepper Marina Ingredients
34oz of roasted red peppers
2 sprigs of fresh rosemary
2 sprigs of fresh oregano
¼ cup red wine
Salt & pepper to taste
Mac & Cheese Ingredients
4 cups of water
2 cups whole milk
2 cups macaroni shells
2 ½ tbsp unsalted butter
⅛ cup flour
1 cup whole milk, warmed
¼ tsp nutmeg
⅔ cup cheddar cheese, shredded
Crispy Chicken Ingredients
2 skinless boneless chicken breast cutlets
2 large eggs
½ tsp garlic powder
½ tsp onion powder
1 tsp smoked paprika
2 tbsp parmesan cheese, finely grated
1 cup flour
Vegetable oil
Salt and pepper

For the red pepper marinara sauce:

STEP 1 In a small saucepot, add the roasted red peppers, wine, and fresh herbs. Bring to a boil and then reduce the heat to a slow simmer. Allow to cook for 10 -15 minutes.

STEP 2 Transfer the mixture to a blender and blend until smooth.

STEP 3 Sat and pepper to tatse. Add back to the pot to keep warm.
For the mac & cheese
STEP 1 Add 4 cups of water and 2 cups of milk to a medium-sized saucepan. Bring to a boil and then season with salt. Add macaroni shells and cook for 10 minutes, stirring frequently. After 10 minutes, drain the liquid and set the cooked shells aside.
STEP 2 In a medium saucepan, melt the butter and stir in the flour to make a roux. Cook for 1 to 2 minutes while stirring.
STEP 3 Gradually add the cup of warm milk, a little at a time, whisking it continuously. Allow the mixture to blend and thicken, about 5-10 minutes.
STEP 4 Add a pinch of salt and pepper, nutmeg, and cheeses. Continue stirring until the cheese has completely melted.
STEP 5 Fold in cooked macaroni, stirring until everything is incorporated. Taste and add salt if needed. Set aside.
For the crispy chicken:
STEP 1 Designate 3 bowls for dredging. In the first bowl mix flour and ½ tsp salt. In the second bowl whisk together eggs, garlic powder, onion powder, ½ tsp of salt, and 2 tbsp of water. In the third bowl, mix panko, smoked paprika, and parmesan cheese.
STEP 2 Lightly season cutlets with salt and pepper, then working with 1 cutlet at a time, dip it into the flour mixture to lightly cover it. Shake off the excess and then dip it into the egg wash. Let the excess drip off before adding the cutlet to the panko mix. Push the panko into the chicken until it is completely covered. Repeat these steps the other cutlet. 
STEP 3 Fill a skillet with enough oil to fill ¼ of the pan and heat the oil over medium heat. Carefully add cutlets and cook until golden brown, about 4-6 minutes per side, until the chicken reaches an internal temperature of 165 degrees F.
FIN. When done, transfer the cutlets to a wire rack to drain and season with salt. Serve with red pepper marina and mac and cheese for the ultimate chicken parmesan.


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