• Carly Zimmaro

Parmigiana di pollo la Pizza


My world revolves around Pizza.

And for this one, I went and put some chicken parm on it.

Legit cutlets. Left them whole, to get the rustic chicken parm feeling.

If you ever have leftover chicken - it would be perfect for this.

The first time I ever had chicken parm was when I was very young, in some Italian restaurant in Cape May.

I had no idea what I was ordering really, the name just looked good and you can't go wrong with chicken and pasta.

And that is when I fell in love.

Although the dish sounds easy enough to make, I've had some very awful experiences.

And it always comes down to the chicken. It has to be crispy, well seasoned - thin chicken.

To get the chicken thin, just place in between two pieces of plastic wrap and use a mallet, gently, to flatten the chicken out.

I used a rubber mallet that was used for putting in my wood floors (but hey who would know?) LOL

Now you do.

For the coating I used a mixture of bread crumbs and panko to get the chicken super crispy when I pan fried it.

Another awesome alternative is using crushed pretzels. It's a whole game changer.

You know, I was reeeeeeally close to putting pasta on this pizza too!

The traditional fettuccine.

But then I thought of how much of a mess this could be. But who am I kidding?! It would have been magical.

Carbs on top of carbs.

Servings: 4 (makes 1 small pizza)

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

  • Pizza Dough (1/2 of this dough)

  • 3 Chicken Cutlets

  • 1/2 c seasoned italian bread crumbs

  • 1/2 c panko bread crumbs

  • 1 egg + 3 Tbs water

  • 1/2 c flour

  • San Marzano Marinara Sauce

  • 4 cloves of garlic smashed and minced

  • Fresh mozzarella sliced

  • Fresh grated parmesan

Directions:

  1. In three separate bowls, place your flour in one, egg and water (whisked) in another and your bread crumbs and panko in the last.

  2. Take your chicken cutlets, coat in the flour, dunk in the egg wash and then dip into the bread crumbs, pressing on the chicken so the crumbs stick. Repeat until all are done.

  3. In a medium saute pan, with a little oil over medium heat cook your chicken cutlets. About 8 minutes on each side.

  4. Drain on a paper towel and set aside.

  5. NOW for the pizza.

  6. Preheat oven to 450 degrees (if using a pizza stone place the stone in as the oven preheats)

  7. Roll our your dough and place on a pizza peel lightly covered with flour (if no baking stone place the dough on a baking sheet)

  8. If using the stone, assemble half of the pizza on the Peel. Place on some marinara, smashed garlic and fresh mozzarella. Then slide onto the hot preheated stone and top with the chicken, more marinara and mozzarella. The chicken is quite heavy so it may break the dough when transferring. If you're not using a stone, assemble the pizza fully on the baking sheet and place in the oven. (I know - if not this then do that :) )

  9. Bake the pizza for 15 minutes until bubbly, take out to rest for 5 minutes.

  10. Garnish with basil leaves and fresh parmesan.

  11. ENJOY!