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TurkuazKitchen

Potato-Crusted Chicken Parmigiana

Thin chicken cutlets are wrapped in a crust of shredded potato and Parmesan, then fried until golden and shatteringly crisp. A slow-simmered San Marzano tomato sauce is broiled under mozzarella and basil, then spooned over the top.

Italian-Americanchickenchicken parmesanpotato crustfried chickentomato sauce

Ingredients

For the Tomato Sauce

  • 2 tbspolive oil
  • 1medium yellow onion · diced
  • 2 clovesgarlic · minced
  • 28 ozSan Marzano crushed tomatoes
  • 1 1/4 tspsalt · more to taste
  • 1 tspdried oregano · or 1 tbsp fresh oregano
  • 1 tbspfresh basil
  • 1 tspsugar
  • 1/4 tspgarlic salt
  • 1/2 cupwater or chicken broth

For the Chicken

  • 3large chicken breasts · or 4 small
  • 2-3russet potatoes
  • —shredded Parmesan cheese
  • 1 tspsalt · for seasoning the cutlets
  • 1 tspground pepper · for seasoning the cutlets
  • 2eggs
  • 1/2 cupflour
  • 1/2 tspsalt · for the egg mixture
  • 1/2 tsppepper · for the egg mixture
  • 1/2 tspgarlic salt · for the flour
  • 1 tsppaprika

For Assembly

  • —olive oil or neutral oil · for frying
  • —mozzarella · fresh or shredded
  • —Parmesan cheese · freshly shredded
  • —fresh basil

Steps

  1. 1

    Heat a medium saucepan over medium heat. Add the olive oil and onion and sauté for 4-5 minutes until softened.

  2. 2

    Add the minced garlic and cook for 1 more minute.

  3. 3

    Add the crushed tomatoes, salt, oregano, basil, sugar, and garlic salt. Cook for 2-3 minutes, stirring occasionally, until everything comes together.

  4. 4

    Add the water or chicken broth, stir, and reduce to medium-low heat. Cook for 15-20 minutes, until the onions are fully cooked and the sauce reaches your preferred texture, adding more broth or water as necessary. Remove from the heat and set aside.

  5. 5

    Using a sharp knife, slice the chicken into thin filets, cutting them in half if you prefer.

  6. 6

    Place the chicken on a work surface, cover with parchment paper, and pound with a meat tenderizer until about 1/4 inch thick. Remove the parchment, sprinkle each side with salt and pepper, and let rest for 10-15 minutes.

  7. 7

    While the chicken rests, wash and peel the potatoes. Grate them into fine shreds, then transfer to a bowl of ice water and rinse to flush out most of the starch.

  8. 8

    Transfer the potatoes to a cheesecloth or paper towels, wrap tightly, and gently squeeze out any excess water.

  9. 9

    Set up three shallow bowls with the shredded potato, eggs, and flour. Mix shredded Parmesan into the potatoes, mix 1/2 tsp garlic salt into the flour, and beat 1/2 tsp salt and pepper into the eggs.

  10. 10

    Coat a chicken cutlet well in the flour mixture, then dredge in the egg mixture, then coat fully with the shredded potatoes, pressing firmly so they adhere. Place on a wire rack and repeat with the remaining chicken.

  11. 11

    Heat 1/2 inch of oil in a large pan over medium-high heat. Carefully add a piece of chicken and fry for 3-4 minutes per side, until golden brown and crispy. Transfer to a clean cooling rack and repeat with the remaining chicken, topping up the oil and letting it come back to temperature between batches.

  12. 12

    Meanwhile, set the oven to broil. Spoon the sauce into an oven-safe dish or tray, top with mozzarella and Parmesan, and sprinkle with fresh basil leaves. Broil just until the cheese has melted.

  13. 13

    Carefully pour the sauce and cheese over the fried chicken. Top with additional basil, olive oil, and chili flakes if desired, and serve with fresh focaccia.

Creator's notes

Pour the sauce and cheese over the chicken as shown in the reel. Serve with fresh focaccia. Bon appetit!

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