Chef Jean-Pierre's Chicken Parmesan

Ingredients

• 1 large chicken breast
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 eggs
• 2 Tbsp water
• 2 cups Panko breadcrumbs
• 1 Tbsp Herbs de Provence
• 2 Tbsp grated Parmigiano Reggiano
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmigiano Reggiano (for topping)
• basil olive oil (for frying, approximately 1/2 cup)
• 1/4 cup fresh basil (chopped, for garnish)
• Prosciutto di Parma (optional)
• brie cheese (sliced, optional alternative to mozzarella/Parmesan mix)

Steps

1. 1

   Clean the chicken breast, removing any excess fat or gristle.

2. 2

   Slice the chicken breast horizontally to create 2 scallopini (thinner cutlets).

3. 3

   Prepare three dredging stations in separate bowls:

4. 4

   - Bowl 1: All-purpose flour mixed with 1 teaspoon salt and 1 teaspoon black pepper.

5. 5

   - Bowl 2: 2 eggs whisked with 2 tablespoons water, and a pinch of salt and pepper.

6. 6

   - Bowl 3: Panko breadcrumbs mixed with 1 tablespoon Herbs de Provence and 2 tablespoons grated Parmigiano Reggiano.

7. 7

   Sanitize your work surface and knives after handling raw chicken.

8. 8

   One at a time, using tongs, dredge each chicken scallopini in the flour mixture, shaking off any excess.

9. 9

   Next, dip the floured chicken in the egg wash, allowing excess to drip off.

10. 10

    Finally, coat thoroughly in the seasoned Panko breadcrumbs, pressing gently to adhere.

11. 11

    Heat basil olive oil in a frying pan on medium heat until it reaches 365°F (use a digital thermometer or observe shimmering oil). Avoid smoking the oil.

12. 12

    Carefully place the breaded chicken cutlets into the hot oil.

13. 13

    Fry on each side for 2-3 minutes, or until beautifully golden brown. Do not touch or move the chicken until ready to flip.

14. 14

    Once fried, transfer the chicken to a baking sheet lined with a silicone baking mat.

15. 15

    Preheat the oven to 375°F.

16. 16

    Optional: Season the fried chicken with a little more salt and pepper if desired.

17. 17

    Spoon a generous amount of warm marinara sauce over each chicken cutlet.

18. 18

    Optional: Place a slice of Prosciutto di Parma under the tomato sauce.

19. 19

    Evenly sprinkle the 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmigiano Reggiano over the marinara sauce.

20. 20

    Bake for 10-15 minutes, or until the cheese is melted and bubbly.

21. 21

    Remove from oven, plate, and garnish with fresh basil chiffonade.

22. 22

    Serve immediately, or refrigerate for later enjoyment. Can be served with egg noodles or roasted potatoes.