NYC Chef’s Chicken Parmesan with San Marzano Tomato Sauce

Name: NYC Chef’s Chicken Parmesan with San Marzano Tomato Sauce
Ingredients: chicken breasts; olive oil; garlic; chili flakes; San Marzano tomatoes; salt; basil; 0.25 ČL sugar; breadcrumbs; potato starch; dried onion; granulated garlic; dried herbs; tomato powder; Pecorino Toscano cheese; Parmesan cheese; egg; flour; vegetable oil; mozzarella; fresh cherry mozzarella; black pepper

#chicken breast#tomato sauce#mozzarella#chili flakes#Bon Appétit

Discover a refined take on classic chicken Parmesan featuring tender chicken cutlets coated in a flavorful herb and cheese crust, topped with a rich San Marzano tomato sauce and melted mozzarella. This recipe balances crispy texture with fresh basil and a hint of chili for a perfect Italian-American comfort meal.

Ingredients extracted via AI

chicken breastsolive oilgarlicchili flakesSan Marzano tomatoessaltbasil0.25 ČL sugarbreadcrumbspotato starchdried oniongranulated garlicdried herbstomato powderPecorino Toscano cheeseParmesan cheeseeggflourvegetable oilmozzarellafresh cherry mozzarellablack pepper

Procedure generated via AI

Slice the chicken breasts diagonally to create even-thickness cutlets for uniform cooking.
Place the chicken slices in a resealable bag and gently pound them from the center outward using a meat mallet to achieve consistent thickness and tenderize the meat.
Season the chicken slices with salt in advance and let them rest briefly to absorb the seasoning and release moisture, which will help with breading.
Prepare the tomato sauce by crushing high-quality San Marzano tomatoes by hand, leaving small chunks to enhance texture.
In olive oil, add whole garlic heads lightly crushed but kept in their skins and sauté until golden. Then stir in chili flakes.
Add the crushed tomatoes and fresh basil leaves to the garlic oil, season with salt and a pinch of sugar to balance the acidity. Let the basil infuse for up to 30 minutes without direct heat.
Make the breading mixture by finely processing stale bread crumbs and sifting them. Mix with potato starch, salt, dried onion, granulated garlic, dried herbs, and tomato powder.
Incorporate finely grated Pecorino Toscano and Parmesan cheeses into the breading mix, adjusting quantity based on cheese quality.
Set up a breading station with separate dishes of flour, beaten egg, and the seasoned breadcrumb mixture. Coat each chicken slice first in flour, then egg, and finally the breadcrumb mixture.
Use a wet and dry hand technique to prevent the breading from sticking during the coating process.