Chicken Parmesan...and oh my goodness, this is, without a doubt, the BEST chicken parm I've ever had, let alone ever made. It's simple yet I'm absolutely consumed while consuming it!!
First, you pound the chicken flat. It's crazy how much better doing this is than just buying thin-cut chicken! The chicken is SO much more tender, and you get way more out of it! ...so much more, that you better be prepared: you're going to need twice as much wax/parchment paper than you expect to pound it out as thin as it needs to be!
After a quick dredge (different than my normal) and pan-fry, you top the chicken with fresh mozzarella and briefly pop it in the oven until it's good and melty. Then straight to plating, where a generous amount of sauce is plated first, with the chicken+mozz only sitting on top of it. The sauce is part of the key to this dish: bright and garlicky and delicious.
This is straight out of the Carmine's recipe book. I can't even think about chicken parm without instantly craving this dish.
https://carminesnyc.com/recipes/chicken-parmigiana
(^that's the link for the recipe, though looked like the recipe for their marinara sauce is only available in their book!)
