Carbone Chicken Parmesan Recipe

Carbone has wowed New York City diners for years with their signature takes on Italian-American cuisine. Now, you can experience their much-adored cooking at home without needing to snag a reservation with Carbone jarred pasta sauces, available on FreshDirect.

Carbone sauces are cooked in small batches, using only the finest imported Italian tomatoes and no preservatives. They’re perfect for elevating pasta, meatballs, and all of your favorite Italian recipes. Give it a try with this chicken Parmesan recipe from chef Mario Carbone himself.

Carbone Chicken Parmesan Recipe

What You’ll Need:
1 boneless chicken breast
All-purpose flour
1–2 lightly-beaten eggs
Canola oil
1 cup Carbone Tomato & Basil Sauce
Sliced mozzarella cheese
Grated Parmesan cheese
Fresh basil

What To Do:
With a mallet, pound chicken breast to 1/4-inch thickness. Dredge the breast in flour, coating all over, then dip it in the eggs, letting the excess drip off. Coat the chicken breast in bread crumbs.

Heat a few tablespoons of canola oil in a pan and add the chicken, frying until golden brown on each side, 1-2 minutes per side. Transfer to a paper-towel-lined plate and set aside.

In a small sauce pan, heat Carbone Tomato & Basil Sauce and bring to a simmer. Let simmer until reduced to about 3/4 cup.

Preheat the broiler. Place the chicken on a sheet pan and spread about 1/4 cup tomato sauce over top. Lay over a few slices of mozzarella, then sprinkle with a bit of Parmesan. Place sheet under broiler and broil until cheeses melt.

Pour remaining sauce into a serving dish, nestle the cutlet in the sauce, and garnish with fresh basil.

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