Spicy Chicken Parm
A tasty spin on a classic chicken parm. Cayenne pepper and crushed red pepper give this spicy chicken parm a delicious punch of heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Saute
Ingredients
1 large chicken breast, butterflied into 2 pieces and pounded to even thickness
2 tablespoons olive oil
1 tablespoon butter
1/2 teaspoon crushed red pepper flakes
Shredded Mozzarella cheese
Marinara sauce
For the breadcrumbs
1/2 cup pain breadcrumbs
1 teaspoon cayenne pepper
1 teaspoon garlic powder
For the flour
1/3 cup all purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
For the egg dredge
1 egg
2 tablespoons milk
1/2 teaspoon garlic powder
Instructions
1. In 3 separate large bowls or dredging pans combine the ingredients for your breadcrumb, flour, and egg wash dredges. Set aside.
2. Prepare the chicken breast by slicing through the chicken horizontally to create two thin pieces then pounding to even thickness.
3. Dredge both pieces of chicken by first coating int he flour mix, then the egg wash, and lastly the breadcrumb mix.
4. To a large frying pan add the butter and the oil, heat over medium heat then add both pieces of chicken. Cook for 5 minutes.
5. Flip the chicken and cook for an additional 5 minutes. In the last minute of cooking add the crushed red pepper flakes over the chicken and into pan. Chicken internal temperature should reach 165 degrees when done.
6. Add the cooked chicken to a foil-lined baking sheet. Top with a few tablespoons of warmed marinara sauce then as much cheese as you want. Broil until the cheese is browned and bubbly.
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