Chicken Parm with Creamy Rosé
Juicy breaded chicken cutlets fried until golden, spooned with a silky rosé sauce, topped with fresh mozzarella, parmesan, and fresh basil.
Servings: 8 cutlets
Equipment
- 1 Large frying pan
- 1 baking sheet
- 1 wire rack
Ingredients
Creamy Rosé Sauce
- 2 tbsp olive oil extra virgin
- 1 small shallot finely chopped
- 3 large garlic cloves minced
- 1 680ml jar/can crushed tomatoes about 3½ cups
- 1/3 cup heavy cream 33%
- 1/4 tsp red pepper flakes
- 1/4 tsp oregano
- salt to taste
- 1 large fresh basil leaf
Chicken
- 1 cup vegetable or canola oil to fry the cutlets
- 4 large chicken breasts sliced in half horizontally, to make 8 cutlets total
- 1/2 cup seasoned Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 2 cups parmesan cheese finely grated
- 8 pieces fresh mozzarella
- 2 eggs
- 1 tbsp milk
- 2 tbsp fresh Italian parsley
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- pinch of salt and pepper
- fresh basil to garnish
Instructions
- Prepare the creamy rosé sauce: heat a medium sized saucepan over medium heat. Once warm, add the olive oil. When the oil is heated, add the shallot and garlic. Sauté 3-5 minutes until softened. Stir in the red pepper flakes and oregano, and cook for another minute.Add the crushed tomatoes and fresh basil leaf. Bring to a gentle simmer, stirring to combine. Let the sauce simmer gently for 15-20 minutes until slightly reduced. Stir in the heavy cream and salt to taste. Adjust as needed. Let it cook for 2 to 3 more minutes until slightly thickened. While the sauce is simmering, prepare the chicken.
- Prepare the chicken: slice each chicken breast in half horizontally. Place each piece between sheets of parchment paper and pound to 1/4-inch thickness. You want them thin so they fry quickly. Repeat with all pieces to make 8 cutlets total. Season both sides of the chicken cutlets with salt and pepper. Set aside. In a shallow bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Set aside. In a second shallow bowl, combine the seasoned Italian breadcrumbs, panko breadcrumbs, 1 cup of parmesan cheese, fresh parsley, garlic powder, onion powder, and a pinch of salt and pepper. Toss to mix evenly. Dip each cutlet into the egg mixture, coat completely, let excess drip off, then press firmly into the breadcrumb mixture on both sides until well coated. Repeat with all cutlets, then set aside.
- Fry the cutlets: before you start frying, set a wire rack on top of a lined baking sheet. Grab a large frying pan and set to medium high heat then add your frying oil. You want enough oil so that each cutlet is about halfway submerged, not floating. Test the heat with a wooden spoon, if you see steady bubbles around it, you're ready to fry. Lay each cutlet into the oil, away from yourself and cook about 2-3 minutes per side until they're golden and crisp. Avoid over crowding the pan, work in batches as needed. Transfer the cutlets to the wire rack and salt them lightly right away.
- Finish: evenly spoon the creamy rosé over each cutlet, top each with a slice of fresh mozzarella, then sprinkle the remaining 1 cup of parmesan cheese evenly across all 8 cutlets. Broil for 1-2 minutes, just until the mozzarella melts and turns a light golden color.Garnish with fresh basil and enjoy!
Nutrition
Calories: 607kcal | Carbohydrates: 10g | Protein: 37g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 687mg | Potassium: 518mg | Fiber: 1g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 4mg | Calcium: 348mg | Iron: 2mg
