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Buffalo Chicken Parmesan Recipe
What do you get when buffalo wings and chicken parmesan fall in love? This glorious dish! Weāre taking that crispy, golden fried chicken, smothering it with a buttery, spicy buffalo-tomato sauce, a little mozzarella, and even a touch of blue cheese if you dare. Served with garlicky broccolini and sun-dried tomatoes, this is not your Nonnaās chicken parmābut it might be your new favorite. Get ready to surprise your taste buds and impress everyone at the table!
š„ 2 Servingsā±ļø Prep & Cook: 50 minš¤ Chef Jean-Pierreš chefjeanpierre
š„ Ingredients
Check off ingredients as you prepare them:
š³ Cookware
- skillet
- saucepan
- whisk
š Preparation Steps
1
Prepare the Chicken Cutlets
2
Pat dry your chicken breast thoroughly.
3
Take your chicken breast and lay it flat side down on the boardātrust me, it makes everything easier.
4
Slice your chicken breast horizontally into two even pieces. Make sure they're thin.
5
Set up your Dredging Station
6
Use 3 Lasagna style containers.
7
#1: Flour + salt and pepper
Salt and pepper (to taste)
8
#2: Beaten eggs + a little salt and pepper
large Eggs2Salt and pepper (to taste)
9
#3: Panko + Parmesan + dried herbs
10
Dredge the Chicken - Keep your hands clean with tongs!
11
Dredge the chicken in flour (shake off excess), dip in egg (coat well), then press into the breadcrumb mix.
12
Let the excess crumbs fall off so they donāt burn in your oil.
13
Fry the Chicken
14
Heat oil in a skillet to 365Ā°F / 185Ā°C - Remember, Clean oil = beautiful crust!
15
Fry the chicken until golden brown on both sides.
16
Drain on paper towel or a wire rack.
17
Make the Buffalo Tomato Sauce
18
In a saucepan, heat your marinara.
19
Add Frankās hot sauceāstart with 1 tablespoon and taste. Want it spicier? Go for it!
20
When it hits that buffalo wing flavor, TURN OFF the heat and whisk in the butter. Stir until melted for a silky, creamy finish. DO NOT let it boil or the butter will separate, and then itās just oily sadness.
21
Assemble the Dish for Baking
22
Place the fried chicken on a parchment-lined tray.
23
Spoon over that gorgeous buffalo-tomato sauce.
24
Add shredded mozzarella, and if youāre feeling adventurous, crumble on some blue cheese (Roquefort or Gorgonzola are perfect).
25
Bake at 375Ā°F until the cheese is bubblyāabout 10āā±ļø 12 minutes.
26
Prepare the Broccolini
27
Peel the stalks lightly if needed.
28
Blanch in salted boiling water until tender, then shock in ice water to stop the cooking.
29
To finish: sautƩ garlic in olive oil, add sun-dried tomatoes, and toss in the blanched broccolini just until warmed.
Olive oil (garlic-infused if you have it)1 tbspchopped sun-dried tomatoes2 tbsp
30
Season with salt and pepper. Done!
Salt and pepper (to taste)
31
Serve & Enjoy!
32
Plate the buffalo chicken parmesan with broccolini on the side. Drizzle with a touch of olive oil and scatter a few sun-dried tomatoes for color.
Olive oil (garlic-infused if you have it)1 tbspchopped sun-dried tomatoes2 tbsp
33
Want more sauce? Add a spoonful right on the plate!
Nutrition Facts
calories
970.7 kcal
fat Content
50.98 g
serving Size
1 serving
fiber Content
7.37 g
sugar Content
12.55 g
sodium Content
2046.13 mg
protein Content
53.92 g
trans Fat Content
0.97 g
cholesterol Content
352.26 mg
carbohydrate Content
75.22 g
saturated Fat Content
24.1 g
unsaturated Fat Content
21.73 g
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