One day I asked Alex (friend/assistant) what he would like to make together, or family recipes that had significance to him. One of the items on his list was: Chicken Parmesan, otherwise known as: Pollo Alla Parmigiana.

Though, I like to refer to this recipe as Alex’s Parm because after he made us his version, I will forever associate it with him. From the moments cooking together and him teaching me that a lot of Italian dishes resemble the colors of the flag, or embody the scenery of Italy in some way or another, to taking the first bites after the thoughtful time and energy infused… it all just made sense. Without a second thought, those connecting factors flowed and felt obvious to title this after him.

I will admit, the only spin I put onto it was substituting regular, low-moisture mozzarella for burrata (shredded mozzarella and cream encased in a mozzarella ball). The reason for this, is because I used to sell local, handmade cheese at the farmer’s market. My boss at the time, Julie, let me in on her secret about this simple swap. She said it makes people go crazy… and when I tried it? Well I went a little crazy ahah! Just kidding. It’s pretty irresistible though!

Anyways!

I suppose what I am alluding to, is that you can make many fond memories with this classic Italian dish,

And I truly hope you do!

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“I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.”

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Alex’s Chicken Parm (Pollo Alla Parmigiana)

6 Chicken breast cutlets

• 2 tsp sea salt

• 1 tsp freshly cracked black pepper

• 3 eggs, whisked

• 1/2 cup grated Parmigiano-Regianno

• 2 cups Italian bread crumbs (or as needed)

• Avocado oil / cooking oil of choice (enough to fill the frying skillet)

• 2-3 cups marinara sauce

• 4 pieces burrata (broken into pieces)

• Olive oil

• Basil, thinly sliced

• Red pepper flakes (optional, to preference)

1. Preheat the oven to 425°F. Pound out the chicken to 1/2” thickness, then season with salt and pepper (As Alex says, “A thin cutlet is a happy cutlet”, or as I say, it helps to cook as evenly and as quickly as possible!).

2. Afterwards, prepare a bowl of whisked eggs and a separate plate of bread crumbs mixed with grated cheese. Take each piece of chicken and dunk in the egg mixture, then transfer to the crumb mixture to coat. Place the breaded chicken onto a tray and repeat the process with the remaining pieces.

3. Next, in a large frying pan, add the cooking oil and bring to medium heat. Allow the oil to come to a temperature where it sizzles and bubbles but does not spatter (between about 350°F-365°F).

4. Cook the breaded pieces for 8-12 minutes or until golden brown, flipping halfway in between. Repeat with remaining pieces.

5. Then, line a baking dish with marinara sauce (to preference) then line the chicken. Add extra sauce over the chicken then top with the broken-up pieces of burrata.

6. Transfer to the oven to bake for 10-15 minutes or until the cheese melts and the chicken is cooked thoroughly.

7. Finally, remove from the oven and finish with exceptional olive oil, extra grated cheese.

8. (Optional) Garnish with fresh basil. an extra crackling of black pepper and red pepper flakes.

9. When ready, serve immediately and savor the delicious, crispy, cheesy, perfectly sauced goodness! Enjoy!