Chicken Parm and a {Meal Plan}

Do you guys know who Action Bronson is? I am a little obsessed with him and not just because he is a trained chef and knows everyone. But because he just is who is and makes no excuses. He has a few really great shows on Vice and my #2 turned me on to him about 2 years ago. He’s a bad-ass in ever sense of the word (creative, inventive, visionary, industrious, artistic and the list goes on) and I have vowed to meet him before I die. Check out his IG account; bambambaklava – you can thank me later!

Two Hannukahs ago, I bought my #2 his cookbook, F#ck, That’s Delicious and I am the one that has gotten the most pleasure out of it. In watching his shows, my kids articulate what they want me to make and this Chicken Parm recipe is now officially a household favorite.

I have made lots of Chicken Parm in my 50 years in the kitchen, but what I love most about this is the unexpected use of crackers as part of the crust. He doesn’t list this ingredient in the book recipe, but if you find the episode on Vice, you’ll see him using italian crackers as part of the crust ingredients. Seriously…it makes it so much more delicious! His new book, Stoned Beyond Belief, just launched this week and thanks to Amazon, it arrived yesterday.

This week I will be making this(with plenty for leftovers) as well as some additional (healthier) dishes for both family and friends.

Happy Eating!

Chicken Parm

yield: 6 servings

ingredients

Chicken Parm
6 eggs, beaten
226 grams | 8 oz. | 1 cup panko bread crumbs
S+P
Extra Virgin Olive Oil
450 g | 16 oz | 2 cups Polly-O Whole Milk Mozzarella, sliced thick
2 lbs. boneless, organic chicken breasts, pounded thin

Two Minute Tomato Sauce
1 can (28 oz.) San Marzano crushed tomatoes
3 cloves garlic
2 Tbsp. hot chili oil
1 serano chili, cut in half, seeds removed
fresh basil

instructions

Chicken Parm
• heat broiler to high.
• put the eggs in a flat dish. I like to use these.
• put the panko or italian crackers (crush in a bag with a rolling pin) in another dish.
• dip the very thin, pounded chicken in the egg and then into the panko. push the chicken into the crumbs and make sure they stick. repeat with all chicken.
• put them on a sheet pan and let them rest for 15-20 minutes. sometimes I stick them in the freezer for 10 minutes.
• fry the cutlets one at a time in 1″ of olive oil. this should take 5-7 minutes per side or until dark golden brown.
• while the cutlets cook, coat an oven proof plate or baking dish with some of the sauce. when the cutlet is done, place on top of the sauce and spoon more sauce over the chicken.
• top the cutlets with a generous piece of cheese. repeat until all chicken is covered.
• broil until cheese is bubbly and browned.

Two Minute Tomato Sauce
• heat cast iron skillet. pour in hot chili oil (i add a little olive oil as well) and fry up the garlic cloves, sliced until light brown.
• add serano chili and fry for 2 minutes.
• add a large handful of basil leaves and let wilt.
• add tomatoes and stir for a few minutes over medium heat.
• add S+P and set aside.