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Prep time
2 hours 35 minutes
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Cook time
50 minutes
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Serves
4
Author Notes
When I first started making chicken parm, I’d use chicken breast cutlets dipped in egg and coated with breadcrumbs, then topped with marinara sauce and sliced mozzarella. My children have always wanted this over any other dish I made, so after a couple of years I decided it was time to tweak the recipe. Now, I make my own marinara sauce, I add high-quality mozzarella and aged Pecorino Romano cheese, and I use seasoned breadcrumbs to coat the chicken. Plus, I marinate the chicken for two hours before it’s time to coat in eggs and breadcrumbs. My family loves this twist on the classic, as does anyone who tries it when I make it. —Steve Green
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2023 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
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Ingredients
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1 1/4 pounds
chicken breast cutlets
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1/2 cup
Maker’s Mark 46®
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1 3/4 cups
canola oil, divided
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3 tablespoons
Dijon mustard
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2 tablespoons
Worcestershire sauce
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2 tablespoons
Saratoga Tangerine Balsamic Vinegar (or regular balsamic vinegar)
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2 tablespoons
light brown sugar
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Kosher salt
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Freshly ground black pepper
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1 to 2 cups
all-purpose flour
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3
large eggs
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2 cups
seasoned breadcrumbs
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6 cups
(three 15.5-ounce jars) store-bought marinara (like The Rowayton Sauce Co. Marinara or Rao’s)
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6 1/2 ounces
(about 2 ½ cups) aged Pecorino Romano, grated
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8 ounces
(about 2 cups) fresh mozzarella, grated
Directions
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In a large zip-top bag, combine the following ingredients: chicken cutlets, Maker’s Mark, ¼ cup canola oil, Dijon mustard, Worcestershire sauce, balsamic vinegar, and brown sugar. Season with kosher salt and freshly ground black pepper to your liking. Place the bag in the refrigerator and marinate for 2 hours.
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Heat oven to 350°F.
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Remove the bag from the fridge, then remove the chicken from the bag. Pat dry with paper towels.
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Add flour to a large, shallow bowl. In another bowl, add the eggs and whisk them together. To a baking dish, add seasoned breadcrumbs. Working one at a time, coat the chicken breasts with flour on both sides, then coat in egg mixture. Finally, coat in breadcrumbs and transfer coated chicken to a plate. Repeat until all chicken is coated.
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In a large skillet, add remaining 1 ½ cups canola oil over medium-high heat. Working in batches, add the coated chicken cutlets and cook for 2 minutes per side or until deep golden brown on both sides. Transfer cutlets to a paper towel-lined cooling rack or plate.
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In a large baking dish, coat the bottom with 1 cup marinara sauce. Add ⅓ of mozzarella across the dish. Add a layer of chicken breast to the dish, spreading evenly throughout with little overlap. Add ⅓ of the grated Romano cheese over the chicken. Add another layer of marinara sauce, this time using 2 cups. Repeat the layer of another portion of mozzarella and another layer of chicken breast, followed by another portion of Romano cheese. Cover with remaining 2 cups marinara, top with remaining cheese, and bake for 45 to 50 minutes until cheese is melted and golden brown.
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Serve warm and enjoy!
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