Chicken Parmesan with Porter Road
While chicken parm is often deep fried, our pan fried Sizzle edition, made with Porter Road, keeps things light and focused on a rich flavor that may as well be a one way ticket to Italy.
by Sami Udell
For the Marinara:
28 oz Bianco DiNapoli Crushed Tomatoes
1 medium yellow onion, diced
5 garlic cloves, sliced paper-thin
1/4 cup Sizzle
2 tbsp Bianco DiNapoli Tomato Paste
1/2 tsp red chili flakes
1/2 tsp nutmeg
2 tsp oregano
2 tsp salt
1 tsp black pepper
1 small handful of basil leaves
1 tbsp honey or sweetener of choice
For the Chicken:
4 skinless, boneless chicken breasts from Porter Road
2 large eggs
1 cup panko bread crumbs
1 cup flour
1 tsp garlic powder
1 tsp onion powder
1/2 cup Sizzle
8 oz fresh mozzarella
Active Time: 30 minutes
Full Time: 1 hour
Heat your Sizzle on medium heat until hot. Add your diced onions and cook for two to three minutes, stirring the onions to prevent burning, and then add the garlic.
Cook for an extra minute, or until translucent, making sure that it doesn't burn (which will leave the sauce tasting bitter).
Add the Bianco DiNapoli Tomato Paste and turn the heat to low, stirring the paste into the pan until the onions are coated in it. The paste should loosen up—add in all the spices; chili flakes, oregano, nutmeg, salt, and pepper.
Add in Bianco DiNapoli Crushed Tomatoes and raise the heat to medium, until the sauce begins to boil.
Then throw in a big handful of basil leaves, and lower the temperature back to medium low, simmering for about one hour. Taste and adjust for seasoning—it may need salt, pepper, or honey for sweetness if too acidic.
If you prefer a super creamy, smooth textured sauce you can then transfer it to a blender or food processor to blend, or you can leave it chunky. I like to blend half the sauce and add it back in!
While the marinara is simmering, make the chicken! First clean your chicken breast and remove the tender. Butterfly all the chicken breasts by cutting directly in half lengthwise and open the chicken up. Season the breasts with salt and pepper.
Put a sheet of parchment paper above and below the chicken breasts. Pound them with a meat mallet or tenderizer evenly to get the thickness to about 1/2 inch thick.
Prepare three separate bowls or trays for your dredging station. 1 bowl will be flour seasoned with salt, garlic powder, and onion powder. Another will be eggs beaten until smooth. And the final will be bread crumbs lightly seasoned with salt.
Dip the chicken in the flour and press with your hands. Then dip the chicken into the egg wash and follow it by dipping it in the bread crumbs. Press down firmly to ensure the breadcrumbs stick and the chicken is coated!
Get a pan big enough for the first two chicken breasts and heat to medium high. Once the pan is hot, add 1/4 cup of Sizzle and heat until hot but not smoking.
Carefully place the chicken breast in the pan and fry until golden, about two to three minutes on each side.
Then pop the chicken on a tray or a wire rack, and add two hefty scoops of sauce, some extra basil, and cover the top in mozzarella cheese and parmesan.
Add a squirt of Sizzle and some fresh black pepper. Then pop the chicken into the oven on a low broil for three to four minutes or until totally crispy on top and cooked all the way through!