What’s Cooking: Chicken Parmesan

Chicken parm is an old-time classic, on tonight’s what’s cooking one restaurant has a very different look for this Italian favorite. When you see it, you’re going to think it’s another Italian classic. It’s all at Boston’s Met Back Bay.

MET Chicken Parmesan


  • 2 – 12 oz. boneless chicken breast (three stage breading process)
  • 2 cups seasoned flour
  • 8 beaten eggs + 1/4 cup of milk
  • 4 cups panko bread crumbs
  • salt & pepper 
  • 1 1/2 cups of canola oil
  • 1 quart of tomato sauce (see method of prep)
  • 8 oz. shredded mozzarella
  • 4 oz. grated parmesan
  • basil leaves for garnish


  1. Butterfly & pound on top of plastic wrap chicken breast until 1/3″ thick, into a circular shape
  2. After pounding chicken place plastic wrap over the top
  3. Place chicken in freezer for 20 minutes, on a flat surface
  4. Set up standard breading procedure, place seasoned flour, egg & panko in respective shallow pans.
  5. Dredge chicken 1st in the flour, 2nd in the egg, and 3rd in the panko
  6. Shallow fry in a large sauté pan at medium heat breaded chicken in canola oil, one side for two minutes, flip and fry on other side.
  7. Remove from sauté pan
  8. Pat dry with paper towels and place on baking sheet
  9. Cove entire top of chicken with tomato sauce, spreading thinly, reserve remaining sauce for the table
  10. Place in 350 oven for 14 minutes
  11. Add shredded mozzarella cheese
  12. Finish cooking process for another 5 minutes

Tomato Sauce Recipe

  • 4 cloves smashed & minced garlic
  • ½ white onion minced finely
  • 4 basil leaves
  • ¼ cup of olive oil
  • ¼ cup red table wine
  • 1 ½ quarts ground & peeled tomatoes
  • salt & pepper

Method of Prep

  1. Add garlic & onion to olive oil to a heavy bottom sauce pan at medium heat
  2. Cook until translucent & pleasant smell of garlic in the air
  3. Add red wine
  4. Add tomatoes
  5. Cook on low heat for 45 minutes
  6. Add basil for the last 15 minutes
  7. Season with salt & pepper