chicken parm with fennel salad
TOTAL TIME: 30 minutes
SERVES: 2
Protein
2 chicken breasts
1 egg
Milk & Dairy
1 cup shredded mozzarella
1 cup shredded parmesan, divided
Pantry
1 1/2 cups panko
2 tsp italian seasoning
1 tsp garlic powder
1/2 cup marinara sauce
1 tbsp red wine vinegar
1 tbsp olive oil
Neutral oil for frying
Produce
1 large fennel bulb
Parsley for garnish
Make your fennel salad. Using a mandolin or a sharp knife, thinly slice your fennel bulb, keeping the fronds (the herby looking bits at the end). Place thinly sliced bulb into a bowl with a pinch of salt, 1 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 cup parmesan, and a few pieces of the fronds and mix well. Set aside in fridge while you prepare the chicken.
Prep your dredging station. Place chicken breast into a ziploc bag and pound with a mallet or a rolling pin to about 1/4 inch thick. Season with salt and pepper and set aside.
Set up 3 bowls. First bowl, add 2 eggs with 1 tbsp cold water and beat. Second bowl, add 1 cup flour, 1 tsp salt and a few cracks of black pepper. Third bowl, add 1 1/2 cups panko, 1/2 cup shredded parmesan, 2 tsp italian seasoning, 1 tsp garlic powder 1 tsp salt, 1 tsp pepper.
Cook your chicken. Heat a large frying over medium high heat with enough neutral oil to coat the bottom of the pan with 1/4 inch layer. Give it lots of time to heat up (at least 3 minutes).
Dredge chicken: drop pounded chicken into flour to coat, then into the egg to coat, then into the panko, pressing down to ensure the panko sticks.
One at a time fry the chicken on both sides until golden brown and cooked through, about 2 minutes per side. Place chicken on a wire rack on a baking sheet, so it doesn't get soggy on the bottom.
Prepare your parm. Set your oven on high broil. To your chicken, add your marinara sauce leaving about 1/2 inch perimeter of chicken without sauce so you keep some of the crunchiness on the edges. Top with mozza then parm with the same perimeter. Broil for 3-4 minutes until golden brown and bubbly. Sprinkle with parsley and serve with the fennel salad.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!