Chicken Parm & Crispy Pancetta with Arugula Salad & Toasted Baguette
Craft

Chicken Parm & Crispy Pancetta

with Arugula Salad & Toasted Baguette

55 MIN
+$4.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
In this Italian-American favorite, cooking happens in two steps. First, for delicious crispiness, you’ll dredge the chicken in flour and pan-fry it. Then, you’ll smother it in a creamy tomato sauce, melty fontina, and fresh mozzarella before lightly baking in the oven. You'll finish it off with a decadent sprinkle of crispy pancetta.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1430 Cals (est.)
fresh
ingredients
Chicken Parm & Crispy Pancetta with Arugula Salad & Toasted Baguette
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 6 oz Diced Pancetta
  • 2 Pasture-Raised Eggs
  • 2 Small Baguettes
  • 4 oz Arugula
  • 4 Tbsps All-Purpose Flour
  • ½ cup Grated Parmesan Cheese
  • 8 oz Fresh Mozzarella Cheese
  • 2 8-Oz Can Tomato Sauces
  • 2 oz Garlic & Herb Flavored Butter
  • 4 tsps Honey
  • 8 oz Grape Tomatoes
  • 4 oz Fontina Cheese
  • ½ cup Cream
  • 4 Tbsps Sherry Vinegar
  • 2 cups Panko Breadcrumbs
  • 4 Tbsps Sliced Roasted Almonds

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. Grate the fontina on the large side of a box grater. Halve the baguettes lengthwise. In a bowl, whisk together the honey, half the vinegar (you will have extra), and a drizzle of olive oil.

2 Make the sauce

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the tomato sauce and butter; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 5 to 6 minutes, or until slightly reduced in volume. Add the cream (shaking the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce
Cook the pancetta
3 Cook the pancetta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 Pound & bread the chicken

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

Pound & bread the chicken
Cook the chicken
5 Cook the chicken

In the pan of reserved fond, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

6 Finish the chicken & make the parmesan bread

Place the halved baguette on a sheet pan; drizzle with olive oil. Evenly top with the parmesan. Transfer 3/4 of the sauce to the bottom of a baking dish. Add the cooked chicken, then evenly top with the remaining sauce, mozzarella pieces, and grated fontina. Bake the chicken and bread in the oven 5 to 7 minutes, or until the cheese is melted and the bread is toasted. Transfer the parmesan bread to a cutting board. If desired, turn your oven to the broil function; broil the baked chicken 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving.

Finish the chicken & make the parmesan bread
Make the salad & serve your dish
7 Make the salad & serve your dish

Meanwhile, in a bowl, combine the arugula, almonds, halved tomatoes, and dressing; toss to combine. Carefully slice the parmesan bread on an angle. Serve the finished chicken with the salad and parmesan bread. Top the chicken with the cooked pancetta. Enjoy!

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