Woodfire Chicken Parmesan
This chicken parmesan delivers a crispy cutlet with rich sauce and melted cheese without going soggy. A simple technique makes all the difference.
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Calories: 1990kcal
Equipment
- Ninja Woodfire Grill
- Wide-bottom pan
- Ziploc Bag
- Mallet
- Mixing bowls
- Whisk
- ¼ Sheet Pan
- Zip Top Bag
Ingredients
- 4 Boneless Skinless Chicken Breasts
- Salt
- Black Pepper
- Dad Dust 50% Granulated Onion, 50% Granulated Garlic, Splash of MSG
- 1 tablespoon Olive Oil
- 4 Garlic Cloves
- 1 Can San Marzano Style Tomatoes
- 1 Tube Tomato Paste
- 3 tablespoon Butter
- 3 tablespoon Parmigiano Reggiano
- 3 Eggs
- 1 CUP Italian Style Breadcrumbs
- 1 Cup Whole Milk Mozzarella Shredded
- ¼ Cup Parsley
Instructions
- Prepare The Chicken: Butterfly or pound the chicken breasts, keeping them slightly thicker than traditional cutlets. Season with salt, Dad Dust, and black pepper.
- Make The Sauce: Heat olive oil over medium to medium low heat and add smashed garlic cloves. Saute until lightly browned. Add San Marzano style tomatoes, salt (start at 1 teaspoon and adjust to taste), Dad Dust, tomato paste, and optional pepper. Simmer for 10 to 15 minutes on low heat, stirring frequently. Add butter, then finish with grated Parmigiano Reggiano.
- Set Up Breading Station: Whisk eggs in one bowl. Combine Italian style breadcrumbs with cheese in another.
- Bread The Chicken: Dip chicken into egg, allow excess to drip off, then coat in breadcrumb mixture. Shake off excess.
- Cook The Chicken: Set Woodfire to Air Crisp at 400°F with Woodfire on. Spray basket with oil and place chicken inside. Cook for about 8 minutes, flipping halfway. Increase temperature to 450°F if needed for color.
- Prepare Cheese And Sauce Layer: Place oil on a ¼ sheet pan, add a layer of sauce, then top with mozzarella. Broil in the Woodfire for about 4 minutes until melted.
- Assemble And Serve: Make sure you have a high heat glove. Slide the melted cheese and sauce onto the cooked chicken. Garnish with parsley and serve.
Notes
NOTE:
To cook the cutlets the traditional way shallow fry in olive oil until golden brown. Finish them in a 350F(177C) oven until they hit 165F(74C). Drain on a paper towel.
To cook the cutlets the traditional way shallow fry in olive oil until golden brown. Finish them in a 350F(177C) oven until they hit 165F(74C). Drain on a paper towel.
Nutrition
Calories: 1990kcal | Carbohydrates: 87g | Protein: 161g | Fat: 108g | Saturated Fat: 49g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 971mg | Sodium: 3544mg | Potassium: 2334mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4283IU | Vitamin C: 29mg | Calcium: 1089mg | Iron: 12mg
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