Stuffed Chicken Parmesan
Giada at the Cromwell - Las Vegas
There are times when nothing but something deep-fried to a crisp golden brown will do, and for those times, this is a real people pleaser. Slice the rolls and fan them on a plate for a pretty presentation, too.
- 4 boneless, skinless chicken breasts, each cut horizontally into 2 cutlets
- 11/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese, plus 1/4 cup for garnish
- 24 whole fresh basil leaves
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fine, dry bread crumbs
- 1 cup grapeseed oil
- 1 cup extra-virgin olive oil
- 2 cups marinara sauce, homemade or store-bought, warmed
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Preheat the oven to 400°F.
Place the chicken cutlets on a board and cover with plastic wrap. Using a meat mallet, lightly pound the cutlets to 1/4 inch thick. (You can ask your butcher to split and even pound the chicken breasts for you to save time.) Remove the plastic wrap and season the cutlets evenly using ½ teaspoon of the salt and 1/2 teaspoon of the pepper. Sprinkle each cutlet with 2 tablespoons mozzarella and 2 teaspoons Parmesan.
Top each cutlet with 3 basil leaves. Starting from one long edge, carefully roll each cutlet into a cylinder and secure with a toothpick.
Place the flour, eggs, and bread crumbs in 3 separate shallow bowls. Season both the flour and the bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper each. Working with one rolled cutlet at a time, dip the roll into the flour, then the egg, then the bread crumbs. Dip the breaded rolls back into the egg a second time and into the bread crumbs again to finish. Repeat with the remaining rolls.
Pour the oils into a 10-inch straight-sided sauté pan and heat to 350°F over medium heat. Working in two batches, gently lower 4 rolls into the hot oil and fry for 3 minutes per side or until golden brown and crispy all over. Using a slotted spoon, remove from the oil and drain on a paper towel–lined plate. Transfer the drained rolls to a rimmed baking sheet and bake for approximately 5 minutes or until they register 160°F on an instant-read thermometer. Allow the rolls to rest for 5 minutes.
To serve, place 1/2 cup of warmed marinara sauce on each plate. Remove the toothpicks from the rolls and halve on an angle. Place 4 pieces on each plate atop the sauce. Top with more grated Parmesan and a sprinkling of chopped parsley if desired. Serve immediately.