NYC Restaurant-Style Chicken Parm

A classic New York–style chicken parmesan with a simple garlic marinara, pan-fried cutlets, melted mozzarella, and a side of spaghetti.

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Ingredients

Simple Marinara

• 2 cans (28 oz each) San Marzano tomatoes
• 6–8 cloves garlic, smashed or sliced
• 1/4 cup olive oil
• Pink Himalayan salt, to taste
• Fresh black pepper, to taste
• Red pepper flakes, to taste

Chicken Cutlets

• 6 chicken breasts, pounded to 1/4″ thick
• Pink Himalayan salt & black pepper
• 3–4 eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• For frying: 1 1/4–1 1/2 cups total oil (1/2 cup olive oil + 3/4–1 cup avocado oil)

Cheese & Assembly

• 1–1 1/2 cups freshly grated Parmigiano Reggiano
• 12–18 slices low-moisture mozzarella (2–3 slices per cutlet)
• Extra-virgin olive oil, for drizzling
• Fresh basil (optional)

Spaghetti

• 1 1/2 lbs spaghetti
• Olive oil and Parmigiano, to taste
• A few ladles of marinara

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Instructions

1. Make the Simple Marinara

1. Heat 1/4 cup olive oil in a wide pot over medium heat.
2. Add garlic and cook until lightly golden.
3. Add crushed tomatoes, salt, pepper, and red pepper flakes.
4. Simmer 20–30 minutes, stirring occasionally.
5. Taste and adjust seasoning; keep warm.

2. Prep the Chicken

1. Pound each breast to 1/4″ thickness.
2. Season both sides with pink Himalayan salt & pepper.
3. Dip in beaten eggs, then press into breadcrumbs to coat fully.

3. Fry the Cutlets

1. Heat mixed oils in a cast iron skillet to about 350–365°F (1/2″ depth).
2. Fry cutlets in batches until golden:
   • First side: 3–4 minutes
   • Second side: 2 1/2–3 1/2 minutes
3. Transfer to a wire rack and rest 3–5 minutes.

4. Build the Chicken Parm

1. Sprinkle each warm cutlet with grated Parmigiano.
2. Add a thin layer of marinara on top.
3. Cover with 2–3 slices of mozzarella.

5. Broil

1. Set broiler to high.
2. Place cutlets under broiler 1–3 minutes until cheese is melted, bubbly, and browned.

6. Cook the Spaghetti

1. Cook spaghetti in salted water until al dente.
2. Drain and toss with marinara, olive oil, and Parmigiano.

7. Plate NYC-Style

1. Spoon marinara onto the center of a plate.
2. Place the chicken parm on top.
3. Add a spoon of extra sauce on the cheese (optional).
4. Drizzle with extra-virgin olive oil and add more Parmigiano.
5. Plate spaghetti on the side.
6. Garnish with basil.