Cutlets alla Parma
No, not parmigiana. But just as good, I promise.
This recipe is an ode to Parma, Italy — the Northern region you can thank for prosciutto, Parmigiano-Reggiano, and several other culinary masterpieces that I, for one, could not live without. This recipe is also quite simple — marrying classic chicken cutlets with the aforementioned delicacies, plus fresh mozzarella.
Just when I thought these couldn’t get any better, I topped with homemade pesto for color and another dose of Parmesan.
If you live on the East Coast, look for Maplebrook Farm mozzarella (available in your local Whole Foods or Trader Joe’s). Not only is it quite literally, the best, it’s also the creation of my Nana’s lifelong best friend, Johann. Wholesome story in their ‘About’.
Serve with a simple salad (I recommend arugula with a lemon/shallot vinaigrette), fresh Italian or homemade garlic bread, or pasta (hint: you already have that pesto out).
Let’s cook!
Steps:
Preheat oven to 450° F.
On a cutting board lined with plastic wrap, place 2 of the breasts and cover with an additional layer of wrap. Pound out the breasts evenly, using the flat side of a meat tenderizer (a rolling pin works too), until very thin — about a quarter inch. Repeat this process with the remaining breasts, set aside.
In 3 wide, shallow bowls (tip: great use for pasta bowls!), prepare your breading setup. In the first, add flour; in the second, the eggs, beaten; and in the third, combine both types of breadcrumbs, grated cheese, salt & pepper, mixed well with a fork.
Coat the bottom of a stainless or cast iron skillet liberally with olive oil (avoid extra-virgin, for this purpose - or use something with a higher flash point like canola), bring up to medium heat.
Meanwhile, start breading the chicken, one piece at a time. First, dredge in flour — second, the egg — and third, the breadcrumb mixture. At each step, be sure to fully coat each breast, using your hands to press both sides well into each coating.
When (and only when) the oil is hot and starting to shimmer, place 2 breasts in the pan, making sure not crowd them. Let fry, without moving, for about 3 minutes until golden brown and starting to release easily from the pan. Flip, fry for ~3 minutes more. When done, move to a plate, repeating the processes for the remaining cutlets.
On a baking sheet/dish, arrange the breaded cutlets. Top each with a few slices of prosciutto, and then with several slices of fresh mozzarella. Place into the top rack of the oven and bake for ~10 minutes, until cheese has melted.
Finally, finish for a couple minutes with the broiler on high — just until the mozzarella starts to crisp, but not burn. Drizzle with pesto, more grated cheese, and serve!
You’ll need:
4 single boneless, skinless chicken breasts
1 c all purpose flour
3/4 c plain breadcrumbs
3/4 c panko breadcrumbs
1/2 c grated Parmigiano-Reggiano (plus more, for serving)
2 eggs
3-4 oz thinly sliced Prosciutto di Parma
6 oz fresh mozzarella or ciliegine (preferably Maplebrook, if on E. Coast)
~1/2 c pesto, ideally homemade (recipe coming soon!)
Olive oil (non-extra virgin, or canola oil instead — for frying)
Salt & pepper
Makes 4 serving-sized cutlets.