A Really Big Chicken Parm

Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine KeelyThis supersized chicken Parmesan is topped with marinara, melted mozzarella, and fresh basil for a dramatic—yet surprisingly weeknight-friendly—affair. You’ll start by rolling out ground chicken between two sheets of parchment paper until it’s as thin as a ruler, a clever technique that went viral on Tiktok (and inspired our take) from Chef Skyler. You’ll coat the top of it with flour, eggs, breadcrumbs, and Parmesan—just like you would a typical cutlet. The next step is the only one that takes effort, and one that requires a burst of confidence to pull off: You’ll flip the entire disk in one swift move, exposing its undressed underbelly so you can bread the other side. If this process does not go as planned, don’t fret: A misshapen “cutlet” will bake up just as delicious (and hidden underneath all the toppings, no one will see its flaws). Serve it as is, tuck it between slices of crusty bread for a filling sandwich, or serve it alongside a simple salad for dinner. And fair warning: You'll need two half-sheet pans for this meal.Check out more winning weeknight dinners here: Pad Kra Pao; Sheet-Pan Feta With Tomatoes and Chickpeas; and Spaghetti With So Much Zucchini.Recipe informationIngredients1lb. ground chicken2large eggs3oz. Parmesan, finely grated ( about 1½ cups)1cup pankoKosher salt, freshly ground pepper4Tbsp. all-purpose flour, dividedNonstick vegetable oil spray (for chicken)1½cups homemade or store-bought marinara sauce8oz. mozzarella, coarsely grated (1–1½ cups)Basil leaves and extra-virgin olive oil (for serving; optional)Need to make a substitution?PreparationStep 1Place a rack in lower third of oven; preheat to 425°. Place 1 lb. ground chicken in the center of a large sheet of parchment paper cut to fit a rimmed baking sheet. Place a second sheet of parchment paper (the same size) on top, then roll out chicken until very thin and it covers parchment, leaving 1"–2" border around sides. Carefully and slowly peel off top sheet of parchment; set aside.Step 2Whisk 2 large eggs in a small bowl with a fork to combine. Mix together 3 oz. Parmesan, finely grated (½ cup), 1 cup panko, a pinch of kosher salt, and a pinch of freshly ground pepper in another small bowl.Step 3Generously season top of chicken with salt and pepper. Scatter 2 Tbsp. all-purpose flour over and rub into an even layer to completely coat surface. (It’s easiest to use your hands for this.) Brush half of eggs on top with a pastry brush or your hands. Scatter about half of panko mixture over, pressing in with your hands to adhere. Generously coat entire surface with nonstick vegetable oil spray. Place reserved sheet of parchment on top of chicken, then hold both sheets together and turn over in a swift, confident motion. Peel away top layer of parchment and discard. Generously season top of chicken with salt and pepper. Scatter remaining 2 Tbsp. all-purpose flour over and rub into an even layer to completely coat surface. Brush half of egg on top. Scatter remaining panko mixture over, pressing in with your hands to adhere. Generously spray entire surface with nonstick spray.Step 4Transfer chicken with parchment paper onto a rimmed baking sheet. (It’s easiest to hold baking sheet flush against the counter and drag parchment paper with chicken onto it.) Bake chicken, rotating baking sheet front to back halfway through, until deep golden brown all over, 28–35 minutes. Remove from oven, turn cutlet over with tongs, and spread 1½ cups homemade or store-bought marinara sauce over. Scatter 8 oz. mozzarella, coarsely grated (1–1½ cups), on top, then bake just until cheese is melted and browned in spots, 14–18 minutes. Remove from oven and top with basil leaves and drizzle with extra-virgin olive oil if desired.Recipe notesBack to topTriangle