Pietro’s Chicken Parmesan

Name: Pietro’s Chicken Parmesan
Yield: 4 Servings
Ingredients: ⅓ cup olive oil; 1 medium white onion, finely chopped; ½ cup dry white wine; 2 32-ounce cans whole peeled tomatoes, preferably San Marzano; Kosher salt, freshly ground pepper; 2 8-ounce skinless, boneless chicken breasts; 3 large eggs; 3 cups plain fine dry breadcrumbs; 1 cup all-purpose flour; 3 cups vegetable oil; 4 ounces Parmesan, grated, preferably on the large star-shaped holes of a box grater (about ½ cup)

By Pietro's, NYCPhotography by Danny Kim

April 19, 2016

Image may contain Cutlery Fork Food Dish and Meal

Danny Kim

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Recipe notes

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