Description
This Sesame Seed-Crusted Chicken Parm offers a unique twist on the classic chicken parmesan by incorporating a crunchy sesame seed coating that adds texture and nutty flavor. The chicken is tenderized, marinated in a tangy buttermilk and Dijon mustard mixture, coated with a crunchy sesame seed and parmesan crust, then pan-fried until golden. Topped with a spicy harissa-infused marinara and bubbling provolone cheese, this dish delivers a deliciously crispy and cheesy Italian-American favorite with an exciting flavor boost.
Ingredients
Scale
Chicken and Marinade
- 2 (8-oz.) boneless, skinless chicken breasts
- 1 cup buttermilk
- 1/4 cup Dijon mustard
- 3 1/2 tsp kosher salt, divided
Coating
- 1 cup sesame seeds
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 3/4 cup finely grated Parmesan cheese, divided
Frying
- 1/2 to 1 cup peanut or vegetable oil
Sauce and Topping
- 4 cups store-bought or homemade marinara sauce
- 1 tbsp plus 1 1/2 tsp harissa paste
- 1/2 tsp crushed red pepper flakes
- 5 1/2 cups shredded provolone cheese
- 1/4 cup torn fresh basil leaves
Instructions
- Prepare Chicken Cutlets: Place one chicken breast on a cutting board. Slice it horizontally three-quarters through, then open it like a book and continue slicing until you create two thinner cutlets. Place a cutlet between plastic wrap and gently pound with a meat mallet or rolling pin until it is about 1/4 inch thick. Repeat this process with the second chicken breast.
- Marinate Chicken: In a large bowl, whisk together buttermilk, Dijon mustard, and 2 teaspoons of kosher salt. Add the chicken cutlets, turning to fully coat them in the marinade. Cover the bowl and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the chicken.
- Make Sesame Coating: In a shallow large bowl, whisk together sesame seeds, flour, cornstarch, baking powder, 1/2 cup Parmesan, and 1 1/2 teaspoons kosher salt. Add 2 tablespoons of the buttermilk marinade mixture to the dry ingredients and mix with clean fingers until pea-sized clumps form, which will help the coating adhere well to the chicken.
- Coat Chicken: Set a wire rack over a baking sheet. Remove one chicken cutlet from the marinade, letting excess drip back into the bowl. Transfer to the sesame mixture and turn to coat, gently pressing the coating to stick to both sides. Place the coated cutlet on the wire rack. Repeat with the remaining cutlets.
- Fry Chicken: Line a second baking sheet with paper towels to drain fried chicken. Heat 1/2 cup oil in a large, high-sided skillet or Dutch oven over medium heat. When the oil is hot and bubbles vigorously with a pinch of coating, carefully add the chicken cutlets. Fry chicken, flipping once halfway through, until golden brown and cooked through, about 4 minutes per side. Transfer the fried chicken to the paper towel-lined sheet to drain and season with salt. Add more oil as needed and repeat with remaining cutlets.
- Prepare Sauce: Preheat the broiler. In a medium bowl, mix marinara sauce with harissa paste and crushed red pepper flakes for a spicy kick.
- Assemble Chicken Parm: Spoon one-third of the spicy marinara sauce into the bottom of a large baking dish. Arrange the fried chicken cutlets in the dish, slightly overlapping if necessary. Pour the remaining sauce over the chicken. Sprinkle shredded provolone cheese and the remaining 1/4 cup grated Parmesan evenly on top.
- Broil Chicken Parm: Place the baking dish under the broiler. Watch closely and broil until the cheese is bubbly and golden in spots, approximately 5 to 6 minutes. Remove from oven and let cool slightly.
- Garnish and Serve: Sprinkle torn fresh basil over the broiled chicken parmesan before serving for a fresh, aromatic finish.
Notes
- For best results, marinate the chicken overnight but at least for 1 hour to maximize flavor and tenderness.
- Use a thermometer to ensure the oil is at the right frying temperature to achieve a crisp crust without absorbing excess oil.
- If preferred, substitute the harissa paste with chili garlic sauce or crushed red pepper flakes only for milder heat.
- To make this recipe gluten-free, replace all-purpose flour with a gluten-free flour blend and ensure the marinara is gluten-free.
- Leftover chicken parm can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: chicken parmesan, chicken parm, sesame seed crust, pan-fried chicken, Italian-American recipe, crispy chicken parm, harissa chicken parm
