What happens when you give
chicken Parm the Buffalo treatment? Well, you get this: a crispy-on-the-outside, juicy-on-the-inside chicken cutlet smothered in spicy sauce and topped with bubbling cheese. (Plus a drizzle of ranch, if that’s how you like your wings.) An absurd mashup? Maybe. Delicious? Also yes. And though it might not make as much sense on a bed of spaghetti as chicken Parm does, it’d be right at home on a hoagie roll with some shredded lettuce.
For perfectly cooked chicken, be sure to pound each of your cutlets to 1/4″ thick. Not only will this ensure that they cook at the same rate, but also that the meat is cooked through by the time the panko coating is golden and crisp. If your chicken breasts are particularly large, you may prefer to fry them one at a time so as not to crowd the pan or cause the temperature of the oil to drop too quickly. Keep a close eye once your chicken is under the broiler—some broilers are much stronger than others.
Have some extra time? You can up the tenderness and flavor of your chicken by brining it in buttermilk first, à la our favorite fried chicken recipe.
Did you try making this? Let us know how it went in the comments!
What happens when you give
chicken Parm the Buffalo treatment? Well, you get this: a crispy-on-the-outside, juicy-on-the-inside chicken cutlet smothered in spicy sauce and topped with bubbling cheese. (Plus a drizzle of ranch, if that’s how you like your wings.) An absurd mashup? Maybe. Delicious? Also yes. And though it might not make as much sense on a bed of spaghetti as chicken Parm does, it’d be right at home on a hoagie roll with some shredded lettuce.
For perfectly cooked chicken, be sure to pound each of your cutlets to 1/4″ thick. Not only will this ensure that they cook at the same rate, but also that the meat is cooked through by the time the panko coating is golden and crisp. If your chicken breasts are particularly large, you may prefer to fry them one at a time so as not to crowd the pan or cause the temperature of the oil to drop too quickly. Keep a close eye once your chicken is under the broiler—some broilers are much stronger than others.
Have some extra time? You can up the tenderness and flavor of your chicken by brining it in buttermilk first, à la our favorite fried chicken recipe.
Did you try making this? Let us know how it went in the comments!
Directions
-
- Step 1
Cut each chicken breast in half lengthwise so you have 2 thin halves of chicken. Place one piece in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy pot until chicken is about 1/4″ thick. Repeat with remaining pieces until you have 4 cutlets. Pat dry; season both sides with salt.
- Step 2Place flour in a large, shallow bowl. In another shallow bowl, beat eggs to blend. In a third shallow bowl, combine bread crumbs, oregano, and 1/2 cup Parmesan.
- Step 3In a large skillet over medium heat, heat oil until a deep-fry or instant-read thermometer registers 350°. Line a baking sheet with parchment and set a wire rack inside. Carefully lower 2 cutlets into hot oil. Fry until undersides are golden and crispy, about 2 minutes. Carefully turn cutlets and continue to fry until other side is golden and crispy, about 2 minutes more. Transfer cutlets to prepared rack. Repeat with remaining cutlets.
- Step 4In a small saucepan over medium heat, cook hot sauce and butter, stirring occasionally, until butter is melted. Spoon sauce over tops of chicken, spreading all the way to the edges; reserve remaining sauce for serving.
- Step 5Place a rack in top third of oven; heat broiler to high. Sprinkle mozzarella and remaining 1/2 cup Parmesan over chicken.
- Step 6Broil, watching closely, until cheese is melted, bubbling, and lightly golden, 2 to 4 minutes, depending on strength of your broiler.
- Step 7Transfer chicken to a platter. Top with chives. Drizzle with ranch dressing and reserved sauce.
- Step 1
Related Video: Instant Pot Wings
