Chicken Parm Meets Buffalo Wings – The Ultimate Mashup! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Pat the chicken breast dry, lay it flat, and slice it horizontally into two thin, even pieces.
2. Set up three dishes: flour with salt and pepper; beaten eggs with a little salt and pepper; panko with Parmesan and dried herbs.
3. Dredge each cutlet in flour and shake off the excess, dip in egg to coat well, then press into the crumb mix. Let loose crumbs fall off.
4. Heat oil in a skillet to 365°F (185°C). Fry the cutlets until golden brown on both sides, then drain on paper towel or a wire rack.
5. Heat the marinara in a saucepan. Add Frank's RedHot, starting with 1 tablespoon, and taste; add more if wanted.
6. Once it has the buffalo flavour, turn off the heat and whisk in the butter until melted and smooth. Do not let it boil.
7. Place the fried cutlets on a parchment-lined tray, spoon over the sauce, and top with mozzarella and, if using, blue cheese.
8. Bake at 375°F for about 10–12 minutes, until the cheese is bubbly.
9. Blanch the broccolini in salted boiling water until tender, then transfer to ice water to stop the cooking.
10. Sauté the garlic in olive oil, add the sun-dried tomatoes and blanched broccolini, and toss until warmed through. Season with salt and pepper.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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