Party Prosciutto Parm

Party Prosciutto Parm

Serves 2-4

• Olive oil

• 4 cloves of garlic, minced

• 2 tablespoons tomato paste

• 1 (24-ounce) jar passata

• 2 teaspoons sugar

• 1 teaspoon chopped jarred Calabrian chilis or dried crushed red pepper flakes to taste

• Kosher salt and freshly cracked black pepper, to taste

• 4 boneless, skinless chicken cutlets

• ½ cup all-purpose flour

• 2 eggs, beaten

• ¾ cup plain breadcrumbs

• ½ cup freshly grated parmesan cheese

• ½ teaspoon dried oregano

• 4-6 slices prosciutto

• Fresh basil leaves, for the cutlet and garnish

• 6 ounces low-moisture whole milk mozzarella, grated

• Freshly cooked spaghetti, for serving

1. Begin by making the sauce: Coat the bottom of a small sauce pot with olive oil and heat over medium. Add in the garlic and sweat until aromatic, 1 minute.

2. Stir in the tomato paste and cook until it darkens in color, about 2 minutes. Add in the passata, sugar, and chilies. Season with salt and pepper to taste.

3. Bring the sauce to a simmer, and cook, stirring occasionally, for 45 minutes. Season to taste with more salt and pepper.

4. While the sauce simmers, prep the cutlets: Season both sides of the chicken cutlets with salt and pepper. Set aside.

5. Place the flour in a shallow bowl. Place beaten eggs in another shallow bowl.

6. Mix the breadcrumbs, grated parm, oregano, and black pepper to taste in another shallow bowl.

7. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, making sure to evenly coat the chicken in each step. Repeat with all the cutlets. Place the cutlets in the fridge until the sauce is ready to go.

8. Fry the cutlets: In a large skillet, add enough olive oil to come up about ¼ inch. Heat over medium until the oil is hot (you can check by adding a bit of breading to see if it sizzles).

9. Carefully add the cutlets (doing this in batches if needed) to the pan and cook until golden on one side, about 3 to 4 minutes. Flip the chicken and cook on the second side, about another 2 minutes. Remove the chicken to a sheet tray lined with a wire rack.

10. Turn the broiler on high.

11. Top each cutlet with 1-2 slices of prosciutto to cover the cutlet. Add a few leaves of basil, then a spoonful of the tomato sauce. Top with the shredded mozzarella and a drizzle of olive oil.

12. Broil the chicken until the cheese begins to brown, about 2-4 minutes. Keep an eye on it, this can happen quickly!

13. Serve the chicken with the cooked pasta topped with more sauce and garnish with more fresh basil.