Name: Chicken Parm
Prep time: 15 min
Cook time: 35 min
Yield: 2
Ingredients: 2 boneless, skinless chicken thighs; 3 eggs, beaten; ½ cup all-purpose flour seasoned with salt and pepper to taste; 2 cups panko breadcrumbs; 2 - 3 cups canola or vegetable oil; ½ cup parmigiano reggiano, grated, plus more for garnish; 2-3 slices of mozzarella di bufala or fresh mozzarella; 1 cup cooked marinara sauce (1 can (28 oz) San Marzano Tomatoes tomato sauce cooked with 2 leaves of basil, ½ teaspoon salt and half stick of butter for about 15 minutes); ½ cup arugula; ⅓ cup basil; extra virgin olive oil, to taste; kosher salt and black pepper, to taste; ⅓ cup Parmesan Crisps (recipe below); 2 cups parmesan cheese, grated

½ cup all-purpose flour seasoned with salt and pepper to taste

½ cup parmigiano reggiano, grated, plus more for garnish

2-3 slices of mozzarella di bufala or fresh mozzarella

1 cup cooked marinara sauce (1 can (28 oz) San Marzano Tomatoes tomato sauce cooked with 2 leaves of basil, ½ teaspoon salt and half stick of butter for about 15 minutes)

Chicken Parm

Add canola or vegetable oil to a large cast iron pan (fill about ¼ inch high) and heat to 325F.

Lightly pound the chicken thighs with a meat hammer to about ¼-inch thick.

Coat the chicken thighs in the seasoned flour, then the egg and then the breadcrumbs. Make sure they are evenly coated.

Fry the chicken in the cast iron pan for 3-4 minutes per side, or until golden brown.

Drain on paper towels and season with salt and pepper to taste.

Top each chicken thigh with the parmigiano and the mozzarella. Place the chicken on a small sheet tray and place in the oven for a couple of minutes until the cheeses have melted.

Meanwhile, mix the arugula and the basil in a large bowl forming a salad. Season with a drizzle of olive oil, salt and pepper to taste.

Add 1/2 cup of the tomato sauce to a plate. Place the chicken on top of the sauce and top with a parmesan crisp and the salad. Finish with a drizzle of olive oil, some black pepper, to taste, and more grated parmigiano.

Parmesan Crisps

Line a baking sheet with a silicone liner or parchment paper.

Spread the cheese evenly on the baking sheet and bake in the center of the oven for about 7 minutes or until golden brown.

Allow to cool and crack into pieces or store in an airtight container until ready to use.

Tonight, Chef Daniele Uditi is veering from his classic Italian style and mixing it up with an Italian-American themed spread. He’s serving up cheesy Chicken Parm, with saucy and savory Rigatoni with Vodka Sauce.