I Made the Ultimate Game Day Chicken Parm for the @buffalobills

By Matty Matheson · 45 min

Ingredients

Instructions

1. Marinate the peppers: preheat the oven to 450°F on broil. Arrange the cleaned peppers on a baking sheet and broil 20–25 minutes, turning halfway, until the skins are evenly charred and blistered.
2. Move the hot peppers to a zip-top bag or covered bowl and let them steam 10–15 minutes to loosen the skins.
3. Peel off the charred skins, remove stems and seeds, and dice the peppers small.
4. Whisk together the olive oil, sherry vinegar, kosher salt and black pepper in a medium bowl. Add the diced peppers and toss gently to coat. Cover and refrigerate at least 2 hours, preferably overnight, before serving.
5. Cutlets: slice each chicken breast horizontally into two thinner cutlets. Place each between parchment or plastic wrap and pound gently to an even 1/4-inch thickness with a meat mallet.
6. Set up three shallow trays: flour, beaten eggs, and panko. Dredge each cutlet lightly in flour, shaking off excess, dip in the egg to let excess drip off, then press firmly into the panko until coated on all sides.
7. Heat about 1 inch of canola oil in a large skillet over medium-low heat until a few breadcrumbs sizzle immediately on contact.
8. Fry the cutlets in batches for 3–5 minutes per side, until golden brown, crisp and cooked through. Do not overcrowd the pan.
9. Move the fried cutlets to a wire rack over a baking tray and season immediately with flaky sea salt.
10. Arrange the cutlets in a deep baking dish. Spoon enough pomodoro sauce over to coat each piece evenly, then top with the Parmesan and mozzarella.
11. Switch the oven from broil to bake, keeping 450°F. Bake 20 minutes, until the cheese is melted, bubbling and lightly browned. Remove and rest the chicken 20 minutes before serving.
12. Garlic Parmesan mayo: combine the mayonnaise, Parmesan, garlic, lemon zest and juice, white vinegar, sugar, salt and pepper in a bowl. Mix until smooth and well combined, then refrigerate until needed.
13. Buns: slice the Portuguese buns lengthwise and toast in a 450°F oven about 3 minutes, until lightly crisp.
14. Place a cutlet on the bottom half of each bun. Spoon over a little extra pomodoro sauce, add marinated peppers, and finish with a generous drizzle of garlic Parmesan mayo. Serve immediately.

Summarized from Matty Matheson's video. Watch it for the details.

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GarlicEggCheeseTomatoLemonBell pepperParmesan cheeseChicken breast