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Chicken or Veal Parmigiana

A hard grating cheese is a must when it comes to the breading mixture, but Parmesan isn't the only option -- we like a salty, robust Pecorino Romano.

  • servings: 4

Ingredients

Breading and Frying

  • 2 cups fine plain fresh breadcrumbs (see tip below)
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
  • 1/4 cup vegetable oil, plus more if needed

Assembling

  • Marinara Sauce
  • 1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
  • 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)

Cook's Note

Making breadcrumbs is easy and inexpensive. Grate day-old bread against the large holes of a box grater, chop it with a bread knife, or pulse pieces in a food processor. Store in an airtight container for up to 2 weeks.

Directions

  1. Step 1

    Bread and fry the cutlets: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.

  2. Step 2

    Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)

  3. Step 3

    Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.

Source
Martha Stewart Living, January 2011

Reviews (1)

  • 10 Feb, 2011

    I really like this recipe. I've tried a few chicken parm recipes and this one is a keeper. It did take me a few tries to get it just right, especially because I am teaching myself to cook, but the third time was a charm! Be careful not to over fry the chicken in the skillet.