Honestly not sure if there's a better dinner than a chicken parm with a side salad and some pasta. We love making extras for leftovers too...don't judge us if we eat it cold the next day right outta the fridge!
This recipe was made in collaboration with our friends at Sauz.
INGREDIENTS:
- 12 oz (2-3) chicken breast
- 2 cups Kooshy Italiano Panko Breadcrumbs
- 2 eggs
- 2 garlic cloves, grated
- 1 tsp flaky salt
- Olive oil
- Parmesan, grated or Mozzarella
- Sauz Hot Honey Marinara
INSTRUCTIONS:
- To make our chicken parm, you'll start with boneless, skinless chicken breasts that have been butterflied and pounded flat to a ¼-inch thickness (pound 'em with the flat side of a mallet or the underside of a heavy pot
- In one bowl, beat the 2 eggs and mix in the grated garlic and kosher salt. In another bowl, place the Kooshy Italian Breadcrumbs.
- Dip each chicken breast into the egg mixture. Then, dredge it in our crispy crunchy breadcrumbs.
- In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan. Once hot, add the breaded chicken breasts. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and sprinkle with salt.
- Preheat your broiler. Transfer the chicken to a baking sheet. Top with a generous spoonful of Sauz Hot Honey and grated parmesan or Mozzarella. Broil for about 4 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a minute. Serve hot with a lil' side salad. Buon appetito! Mangia!!! Ok, that's all the Italian we know.
