New York City's Parm has become famous for its Italian comfort classics, especially its various — you guessed it — parm sandwiches and platters. Here, chef-owner Mario Carbone shares his recipes for Chicken Parmesan and Eggplant Parmesan — two bubbly, cheesy delights.
- 2 gallons crushed jersey tomatoes
- 1 cup olive oil
- 1 head garlic, split
- 4 ounces basil leaves with stems
- 1 pound boneless, chicken breast
- 8 all-purpose flour
- 8 ounces breadcrumbs
- 4 eggs, lightly beaten
- 2 ounces butter
- 1 clove garlic
- Thyme sprigs
- 3 ounces of tomato compote
- 2 ounces of sliced mozzarella
- 1 seeded semolina roll per serving
For tomato compote: Bloom olive oil, garlic and basil on low heat for 20 minutes. Heat tomato in stainless pot. Season with salt and sugar. Strain oil into tomato and emulsify. Discard basil and garlic. Cook for 15 minutes.
To make the chicken:
Cut chicken into 4-ounce pieces and lightly pound to be about 1/2-inch thick and even. Dredge the cutlet into the flour, then egg, then into breadcrumbs.
In a large sauté pan, heat olive oil and butter over medium heat. Add garlic and thyme. Fry chicken until golden brown. Season generously with salt.
Spread three ounces of the tomato compote onto chicken. Sprinkle with Parmesan and two ounces of sliced mozzarella. Melt cheese in broiler until browned. Place chicken on seeded semolina roll and garnish with Parmesan and torn basil.