Sunday Chicken Parm
Tommy's order. Every time.
Tommy doesn't look at the menu and nobody hands him one. Thin cutlets, a crisp crust, a ladle of gravy, and enough cheese to make the broiler earn its keep.
How Rosa does it
In a shallow dish, whisk the eggs with the Pecorino, the parsley and a pinch of salt and pepper. Put the flour and the breadcrumbs in two more dishes.
Dust each cutlet in flour, dip it in the egg, then press it into the breadcrumbs until it's coated all over.
Heat the oil in a large skillet over medium heat until it's hot but not smoking. Fry the cutlets in batches, 3 to 4 minutes a side, until golden and cooked through (165°F). Add oil between batches if the pan runs dry. Drain on paper towels.
Heat the broiler. Lay the cutlets on a sheet pan and top each one with a sprinkle of Parmigiano, a spoonful of gravy and 2 or 3 slices of mozzarella.
Broil 4 to 6 minutes, until the cheese bubbles and browns in spots. Stay with it. Broilers don't forgive.
While it broils, cook the spaghetti in a big pot of well-salted boiling water until al dente. Drain and toss it with the rest of the gravy.
Serve the chicken on the spaghetti with more Parmigiano and parsley on top.
“Pound them thin and even. A thick cutlet is raw in the middle and burnt on the outside, and then you're ordering pizza.”
“Don't hand me a menu.”