Quick Cheesy Chicken Parm by Letsmunch

Ingredients

• 2 Chicken breasts, boneless and skinless
• 1/2 cup All-purpose flour
• 1 Large egg
• 2 tbsp Milk or water (for egg wash)
• 1 cup Breadcrumbs (Panko recommended)
• 1 tsp Salt, divided
• 1/2 tsp Black pepper, divided
• 1/2 cup Olive oil, for frying
• 1 jar (approx. 350-400g) Premium Pomodoro, Mascarpone & Wild Garlic pasta sauce (e.g., Lloyd Grossman)
• 1/2 cup Grated mozzarella cheese
• 1/4 cup Fresh mozzarella cheese, torn or sliced
• 2 tbsp Grated Parmesan cheese
• 1/4 cup Fresh basil leaves, torn
• 1 tbsp Extra virgin olive oil, for finishing
• 150g Pasta, cooked (e.g., spaghetti or penne)

Instructions

1. Prepare the chicken: Place each chicken breast between two sheets of cling film or parchment paper. Using a meat tenderizer or the bottom of a heavy skillet, pound the chicken until it is about 1/4 to 1/2 inch thick and of similar thickness throughout. This ensures even cooking.
2. Set up breading stations: In three separate shallow dishes, place the flour, whisked egg with milk/water, and breadcrumbs. Season the flour lightly with 1/4 teaspoon salt and a pinch of pepper. Season the breadcrumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Bread the chicken: Dredge each pounded chicken breast first in the seasoned flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated. Finally, coat thoroughly in the seasoned breadcrumbs, pressing firmly to adhere them to every crevice.
4. Pan-fry the chicken: Heat 1/2 cup of olive oil in a large skillet or frying pan over medium-low heat. The oil should be hot enough to sizzle but not smoke aggressively. Carefully add the breaded chicken breasts to the pan, ensuring not to overcrowd it (cook in batches if necessary).
5. Cook until golden: Fry the chicken cutlets for 3-5 minutes per side, turning once, until they are golden brown and cooked through to an internal temperature of 165°F (74°C). Adjust heat as needed to prevent burning. Remove chicken from skillet and place on a wire rack set over a baking sheet to drain excess oil.
6. Layer the sauce and cheese: Spoon a generous amount of the Pomodoro, Mascarpone & Wild Garlic pasta sauce over each cooked chicken cutlet. Top with the grated mozzarella, fresh torn mozzarella, and grated Parmesan cheese.
7. Grill until bubbly: Place the chicken cutlets under a preheated grill (broiler) on medium-high heat for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and lightly golden brown. Ensure the chicken is on a broiler-safe pan.
8. Finish and serve: Garnish the cheesy chicken parm with fresh basil leaves and a drizzle of extra virgin olive oil. Toss the cooked pasta with a spoonful or two of the remaining pasta sauce and serve immediately alongside the chicken.