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![Better-Than-Store-Bought Chicken Parmesan excerpted from 'Everyday Delicious' by Rocco DiSpirito Chicken parm in pan, with piece on plate next to it](https://cdn.aarp.net/content/dam/aarpe/en/home/benefits-discounts/members-only-access/info-2024/chicken-parmesan-recipe-rocco-dispirito/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/container_image/articlecontentfragment/cfimage.coreimg.50.932.jpeg/content/dam/aarp/members-only/member-benefits/2024/04/1140-dispirito-everyday-delicious-cookbook-chickenparm.jpg)
This classic dish is delicious, due in part to what’s called the Maillard reaction, a chemical reaction that causes the browning of food during cooking. When food is cooked and browned, an array of chemicals react to create hundreds of flavor compounds easily recognizable in foods we love. Here we take full advantage of the Maillard reaction: The chicken is breaded and browned, then topped with sauce and creamy mozzarella, which is broiled until bubbling and — you guessed it — golden brown. All those layers of browning interact to create a rich, complex flavor that makes chicken parm such a lasting hit. If you don’t have a thermometer, you can test the temperature of the oil by dropping in a pinch of bread crumbs before frying the chicken. If they sizzle quickly, your oil is ready to turn your chicken golden brown and delicious. — Rocco DiSpirito
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Better-Than-Store-Bought Chicken Parmesan
Serves 6 to 8
Total Time: 20 minutes
Ingredients
- Pomodoro sauce (recipe follows)
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups Italian seasoned bread crumbs
- ¼ cup grated Parmesan cheese, plus more for garnish
- 2½ pounds boneless, skinless chicken breasts, cut into thin cutlets
- Salt and freshly ground black pepper
- Neutral oil, for shallow-frying
- 1 pound mozzarella cheese, shredded
Directions
Make the pomodoro sauce as directed (recipe below).
Preheat the broiler to high heat.
While the sauce is cooking, set up three shallow dishes: Place the flour in one dish and the eggs in a second. In the third bowl, toss together the bread crumbs and Parmesan.
Season the chicken with salt and pepper. Coat the chicken first in the flour, then in the eggs, and finally in the bread crumbs.
Pour 2 inches of oil into a deep pan and heat over medium heat until it reaches 350°F. Working in batches of 1 or 2 cutlets to avoid crowding the pan, fry the cutlets in the hot oil until golden brown, 2 to 4 minutes per side. As they cook, transfer them to a sheet pan.
When all the cutlets are cooked, generously sauce the top of each with the pomodoro sauce. Sprinkle with the mozzarella.
Place under the broiler and broil until the cheese melts and turns golden brown. Serve garnished with Parmesan.
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