One Pan Chicken Parm

This is the ultimate Sunday supper. I can’t think of anything worse for your body but good for the soul, so here it goes. Behaving is for Monday. The food stylist secret here is creating everything in one pan and adding layers of flavor and dimension with color, taste (salt!) and texture.

1 boneless skinless chicken breast
Salt
All-purpose flour
1 egg
Italian breadcrumbs
Extra virgin olive oil
Tomato sauce
Mozzarella
Few handfuls baby arugula
Squeeze of a lemon

Preheat broiler. Place chicken breast in a resealable plastic bag and pound as thin as you possibly can. Season with salt.

In three shallow bowls or plates add flour to one, blended egg in second and breadcrumbs in last. Season each a touch with salt. Dip and dredge chicken in first the flour, followed by egg and lastly breadcrumbs.

In a large high-sided ovenproof skillet melt butter and oil over medium heat. Add chicken and cook 4-5 minutes until golden brown. Flip and repeat. Add the desired amount of tomato sauce and fresh mozzarella.

Broil until bubbly and slightly blackened. Remove from oven and top chicken with arugula. Dress with lemon juice and salt. Serve while hot or chill completely and sandwich between bread for a sandwich the next day.

USED IN THIS RECIPE // CLICK TO BUY.

Products

Paesano Olive Oil // $22

This is one of my favorite olive oils. It’s from Sicily and is pretty much available everywhere. It’s about $10 more than standard olive oil but is worth it. If it seems too luxurious, use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Kunz Spoon // $20

A favorite among all chefs. I’ve never met a chef who didn’t have a handful.

Maldon Sea Salt // $11

Maldon Salt is essential in every kitchen and while a bit pricer it makes even the simplest dishes. Known as a "finishing salt" use it to top off items like sliced steak, salads, vegetables and pasta.