Chicken Parm and Sauce

This is more like a hybrid of this easy-to-do recipe with a touch from Bobby Flay’s Food Network entry.


From Foodnetwork

It’s pretty simple. I gimped Flay’s recipe to begin with, and just simplified the bits. I used pre-made sauce, but it’s always nice to see a good sauce recipe independently as to how it’s coupled. That said I haven’t even tried it, so I don’t know. I do know my tastes are not too different than what Flay typically aim for, so that probably is a safe bet.

The only real modification is in the sauce, again. I tried to score some fresh parm, but it’s harder than it seems. I went to a corner grocer (Korean, natch) for the moz, and Target for the parm. Mainly because it was convenient, and I will never again buy cheese at a corner grocer in Manhattan if I can help it. ┬áTypical Tyson’s frozen chicken breasts will do. As for bottled sauce, I think anything normal will work, just make sure it doesn’t have other meats (maybe except chicken) in it. I wonder if a white sauce version would work? Probably.

Frying with panko is the only way to go IMO. That said it’s kind of expensive. I think my $5 bag lasted me a good while, so it’s a worthwhile investment.

Basically, I recommend both recipes. Flay’s shorter oven time needs to be respected. I think if you do it hot it shouldn’t take more than 7 minutes at 400F. With that said I don’t know if I would double-barrel fry this, it isn’t a big deal. Flay’s ingredients can pump out an extra 2 mid-small size breasts if you maximize everything, so there’s also that.