Rating: 3 stars
69 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 23
  • 2 star values: 22
  • 1 star values: 4

A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option—we like a salty, robust Pecorino Romano.

Martha Stewart Living, January 2011

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Read the full recipe after the video.

Recipe Summary test

prep:
40 mins
total:
1 hr 25 mins
Servings:
4
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Ingredients

Breading and Frying
Assembling

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

Cook's Notes

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.

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Reviews (1)

69 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 23
  • 2 star values: 22
  • 1 star values: 4
Rating: Unrated
02/10/2011
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.