Bon Appétit's viral supersize chicken parm — a pound of ground chicken rolled into one giant crispy panko cutlet, baked, then loaded with marinara and melty mozzarella.
Ingredients
1 lb ground chicken
2 large eggs
3 oz Parmesan, finely grated (about 1 1/2 cups)
1 cup panko breadcrumbs
4 tablespoons all-purpose flour, divided
1 1/2 cups marinara sauce
8 oz mozzarella, coarsely grated
Nonstick vegetable oil spray
Fresh basil leaves, kosher salt and freshly ground pepper
Instructions
Preheat the oven to 425°F. Roll the ground chicken between two sheets of parchment on a rimmed baking sheet until it is very thin and covers the pan.
Whisk the eggs in a small bowl. In another bowl, combine the Parmesan, panko, a pinch of salt and pepper.
Season the chicken, then rub 2 tablespoons flour evenly over the top; brush with half the egg and scatter half the panko mix, pressing to adhere. Spray generously with oil, flip the whole cutlet with the parchment, then repeat the flour, egg, panko, and oil on the other side.
Bake 28-35 minutes until deep golden, rotating the pan halfway. Flip with tongs, spread with marinara, top with mozzarella, and bake 14-18 minutes more until melted. Finish with fresh basil.
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