Utah Bites

Chicken Parmigiana Recipe

When I lived in New York City, at least once a week I’d visit my favorite Italian joint in Hell’s Kitchen called Manginero’s Hero Boy. They were renowned for their delicious heros, but I especially liked the chicken and veal parmigiana they served. Here is my attempt at replicating that recipe.

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Chicken Parmigiana
Chicken Parmigiana. Photo by Ted Scheffler

When I lived in New York City, at least once a week I’d visit my favorite Italian joint in Hell’s Kitchen called Manginero’s Hero Boy. They were renowned for their delicious heros, but I especially liked the chicken and veal parmigiana they served. Here is my attempt at replicating that recipe.

Ingredients:

  • 2 boneless, skinless, chicken breasts, cut in half (4 pieces total)
  • salt
  • freshly ground black pepper
  • 1 large egg
  • 1 cup dried bread crumbs, preferably panko
  • 1/4 cup olive oil
  • 4 oz. mozzarella, preferably fresh (you could also use provolone)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Marinara sauce (fresh or store-bought)

Method:

  1.  Pound the boneless breasts to a uniform thickness of about 1/3 inch. Salt and pepper the breasts, to taste.
  2. Beat the egg in a shallow bowl and place the bread crumbs in another bowl.
  3. Dip the cutlets, one at a time, into the egg and then into the breadcrumbs. Use your fingers to press the crumbs onto the breasts. Set aside on a plate until you’re ready to cook.
  4. Heat the olive oil over medium-high heat in a large skillet. The oil is ready when it begins to shimmer or a few bread crumbs sizzle in the oil. Carefully place the breaded cutlets into the skillet and saute until golden, about 4-5 minutes per side.
  5. Remove cutlets from the skillet and place on an ovenproof plate or baking sheet.
  6. Top the cutlets with sliced mozzarella and half of the Parmigiano-Reggiano. Turn the oven on broil.
  7. Set the pan in the oven and broil the cutlets until the cheese is melted and lightly browned.
  8. Serve the chicken parmigiana with your favorite pasta, risotto, polenta, etc., topped with warm marinara and the remaining Parmigiano-Reggiano.

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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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