WESTGATE CHICKEN PARM
There was a time, not very long ago, whilst still living in New York, when Chicken Parm Friday was a thing. I mean, there was a radio station with a song about it which was played every Friday: ‘Chicken pawm Fri-day, Chicken pawm Fri-day.’ (Those were the words…we’re not talking poetry here.) It’s all unfounded today, and for the better I guess, since I never had chicken parm once during my tenure in The Big Apple. There was a place in Havertown, PA, however, called Westgate Pub, where I had their chicken parm numerous times and it was glorious. Crunchy, even under a blanket of mozzarella and house-made tomato sauce; I’m venturing to guess panko was used. I’m issuing creative license with my recipe of this Italian-American classic, using Westgate’s take as my inspiration. (Note: My parm uses no parm.)
PREP TIME: About 45 Minutes
Makes 1 – 2 Servings
INGREDIENTS
1 Lbs – Skinless/Boneless Chicken Breast, Butterflied and Tenderized (About a ½” Thick)
2 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
2 – Large Eggs
2 Tbs – Heavy Cream, or Whole Milk
1 Cup – Italian Styled Bread Crumbs
1 Cup – Panko Bread Crumbs
½ Cup – Pecorino Romano Cheese, Grated
1 Cup Vegetable Oil
¼ Cup – Extra Virgin Olive Oil
¼ Lbs – Whole Milk Mozzarella, Sliced ¼” Thick
1 ½ Cups – Jarred Tomato Basil Sauce, Heated
THE NITTY GRITTY
In a 12” skillet, or non-stick pan, heat oil at medium high.
Meanwhile, in a medium bowl, whisk together eggs and cream till blended.
In another bowl, combine bread crumbs, panko and cheese; season with 1 tsp salt and ½ tsp black pepper. Season chicken breast with remaining 1 tsp salt and ½ tsp black pepper; dredge from egg mixture to bread crumbs; making sure chicken is evenly coated.
Place breaded chicken in hot oil; reduce heat to medium and fry for about 8 – 10 minutes each side till breast is golden and reads 165 degrees F (74 degrees C) on a meat thermometer.
Using tongs or a slotted spatula, transfer chicken on a baking sheet, or oven-safe tray.
Top fried chicken breast with mozzarella and heat under a broiler at high with rack about 6 inches from flame; broil till cheese is browned and bubbly.
Spoon a generous amount of sauce on bottom of plate, top with chicken breast; spoon more sauce over chicken breast and enjoy.
FEBRUARY 8, 2019
