Melissa Clark’s take on the classic Italian American casserole of fried, breaded chicken covered with tomato sauce and gooey cheese is cozy and satisfying. You can use pork or veal in place of the chicken, or, if
you’re cooking for vegetarians, there’s always eggplant Parmesan or lasagna.

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Title: Chicken Parmesan
Categories: Poultry, Cheese, Breads, Herbs
Yield: 6 servings

2 lb Boned, skinned chicken,
- turkey or pork cutlets (or
- chicken thighs for even
- more flavour)
1/2 c A-P flour
3 lg Eggs
3 c Panko bread crumbs, as
- needed
Salt & black pepper
Olive oil; for frying
5 c Simple Tomato Sauce
- (separate recipe)
1 c Fine grated Parmesan
1/2 lb Fresh mozzarella; in
- bite-sized pieces

Set oven @ 400ºF/205ºC.

Place cutlets between two pieces of parchment or plastic
wrap. Using a kitchen mallet or rolling pin, pound meat
to even 1/4" thick slices.

Place flour, eggs and panko into three wide, shallow
bowls. Season meat generously with salt and pepper. Dip
a piece in flour, then eggs, then coat with panko.
Repeat until all the meat is coated.

Fill a large skillet with 1/2" oil. Place over
medium-high heat. When oil is hot, fry cutlets in
batches, turning halfway through, until golden brown.
Transfer to a paper towel-lined plate.

Spoon a thin layer of sauce over the bottom of a 9" X
13" baking pan. Sprinkle one-third of the Parmesan over
sauce. Place half of the cutlets over the Parmesan and
top with half the mozzarella pieces. Top with half the
remaining sauce, sprinkle with another third of the
Parmesan, and repeat layering, ending with a final layer
of sauce and Parmesan.

Transfer pan to oven and bake until cheese is golden and
casserole is bubbling, about 40 minutes. Let cool a few
minutes before serving.

By: Melissa Clark

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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