Chicken Parm Nyesha's Way
Chicken Parm Nyesha's Way is a delicious trinity of sauce, crispy succulent chicken, and gooey, golden-brown mozzarella. It’s an Italian classic with a flavor twist, tender on the inside, smothered in a rich, velvety tomato sauce and blanketed with love.
Equipment
- 1 large sauce pan
- 1 cutting board plastic
- 1 paring knife
- 3 Baking Sheets
- 1 Plastic Wrap
- 1 meat tenderizer or rolling pin
- 1 large cast iron frying pan
- 1 candy thermometer
- 1 wire rack set
- butchers twine
Ingredients
Sauce
- 2 tbsp grapeseed oil
- 1 yellow onion medium size, diced
- 2 celery stalk diced
- 1 carrot diced
- 5 cloves garlic smashed
- 2 tbsp tomato paste
- ½ cup white wine
- 2 cans tomatoes 28oz per can, diced
- 2-4 bunches fresh basil
- 2-4 sprigs fresh thyme
- 2 bay leaves
Chicken
- 1 whole chicken
- 16 oz breadcrumbs or one 16oz loaf Italian bread, if making from scratch
- 16 oz grapeseed oil
- 1 ½ cup AP Flour
- 7 eggs lightly beaten
- 2-4 bunches fresh basil
- 2-4 sprigs fresh thyme
- 1-3 cloves garlic smashed
Finishing
- 2 cups mozzarella low-moisture, shredded
- Parmesan for garnish
- Flaky salt for garnish
Instructions
Sauce
- Heat grapeseed oil in a large saucepan over low-medium heat. Add mirepiox (carrot, onion, celery). Sauté for 20 minutes, stirring occasionally, until softened and golden.2 tbsp grapeseed oil, 1 yellow onion, 2 celery stalk, 1 carrot
- Add garlic and sauté until translucent, about 5 minutes.5 cloves garlic
- Stir in tomato paste and cook for 5 minutes, stirring frequently.2 tbsp tomato paste
- Deglaze with half of the white wine, then add diced tomatoes. Rinse tomato cans with remaining wine and add to sauce. Bring to a boil, then reduce heat to a simmer.2 cans tomatoes, 1/2 cup white wine
- Tie basil and thyme with butcher’s twine to create a bouquet garni. Add to sauce with bay leaves. Season with salt and pepper to taste.2-4 bunches fresh basil, 2-4 sprigs fresh thyme, 2 bay leaves
- Cover and cook for 30-35 minutes. Remove from heat, discard bouquet garni and bay leaves.
- Puree sauce in batches using a food mill or food processor. Return to pan and simmer for 10-15 minutes. Taste and adjust seasonings. Set aside.
Chicken
- Place chicken on a cutting board. Slice out the wishbone and trim wing tips. Cut breasts from the breastbone, keeping the wing attached. Separate thighs from bone and trim excess fat.1 whole chicken
- Line a baking sheet with plastic wrap. Place chicken breasts on top, cover with another plastic wrap, and pound to 1/2-inch thickness. Refrigerate for 1 hour.
Breadcrumbs
- Preheat oven to 350°F (175°C). Tear bread into small pieces and place on two baking sheets. Bake for 8-10 minutes, or until golden. Cool for 10 minutes.16 oz breadcrumbs
- Pulse cooled bread in a food processor until fine. Sift out any large crumbs.
Frying
- Heat 1 1/2 inches of grapeseed oil in a large cast-iron frying pan over medium heat to 350°F (175°C), using a candy thermometer.16 oz grapeseed oil
- Place breadcrumbs, flour, and eggs in three shallow bowls. Season chicken with salt. Dredge in flour, dip in egg, dredge again in flour, dip in egg, and coat with breadcrumbs. Set aside.1 ½ cup AP Flour, 7 eggs
- Fry chicken breasts in hot oil, adding basil, thyme, and garlic (they may splash). Fry 3-5 minutes per side, basting frequently with herb-infused oil. Remove and place on a wire rack over a baking sheet. Discard fried garlic. Repeat with remaining chicken.
Broil and Serve
- Preheat broiler to high. Place fried chicken breasts on a lightly oiled baking sheet. Spoon 1 cup tomato sauce over each breast.
- Top with 1 cup shredded mozzarella. Broil for 2-3 minutes, until cheese is melted and golden-brown. Garnish with reserved herbs, grated parmesan, black pepper, and flaky salt. Serve immediately.2-4 bunches fresh basil, 2-4 sprigs fresh thyme, 1-3 cloves garlic
Notes
- Ensure oil temperature is correct to avoid soggy or burnt chicken.
- Allow chicken to air dry after pounding to improve crispiness.
Nutrition
Calories: 4820kcalCarbohydrates: 254gProtein: 158gFat: 351gSaturated Fat: 62gPolyunsaturated Fat: 190gMonounsaturated Fat: 78gTrans Fat: 0.4gCholesterol: 947mgSodium: 3010mgPotassium: 2035mgFiber: 16gSugar: 22gVitamin A: 8435IUVitamin C: 25mgCalcium: 1210mgIron: 24mg
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!