If you’re going to do it the classic way, Chicken Parm is traditionally made as a big casserole with layers of fried crispy chicken, marinara sauce, and cheeses all baked together until they are a melty saucy cheesy delight. That’s cool and all but PERSONALLY, I like my chicken to stay as crisp as possible, thank you!
Below, I am showing you how I take my Grossy’s Chicken Cutlets, place them on a rack, and frost (yes, frost) them with Grossy’s Marinara then smother them with mozzarella and parmesan cheese sprinkles. Into the broiler they go, and when they are done, they have that delicious melty saucy cheesy delight on top, but remain crispy AF on the sides and bottom. This is Grossy’s Chicken Parm!Print
What You’ll Need
What You’ll Do
- This is more of a method than a recipe, if I am being honest. It relies heavily on my Grossy’s Chicken Cutlets and Grossy’s Marinara recipes, so you’ll spend most of your time making those. Once those are good to go, we are just adding some cheese and a few simple tips to make this the best Chicken Parm you have ever tasted!
- That said, let’s get right into the pictures because that’s why we’re all here, right? Follow me!
Make it step by step with me:
1. Have your pot of Grossy’s Marinara ready to go! You likely won’t need a full pot here, so this recipe is a great opportunity to use up any extra sauce you’ve had waiting in the fridge or freezer.
2. Before I forget, put your oven on BROIL. You’re going to fry as many Grossy’s Chicken Cutlets as you like, but you’ll slightly undercook them since they’ll spend a little time in the broiler later.
Once fried, place them on a rack on a baking sheet. This is important and will keep the underside of your cutlets crispy!
3. Prepare your shredded mozzarella, your grated parmesan, and your marinara so they are ready to layer on to your cutlets.
4. Frost your cutlets with marinara. You do not need to go crazy here, as you will serve extra marinara on the side!
5. Layer your mozzarella first, then your parmesan on top of your cutlets. Don’t skimp on the cheese, guys!
6. Place your dressed-up cutlets into the oven to broil until the cheese fully melts, and they are dark and crispy to your liking. Stay vigilant because they broil fast!
7. Look at these sweet chicken parm angels!!!
8. This one is mine. I am so sorry but you cannot have it!
9. If you aren’t serving Grossy’s Chicken Parm with a side of spaghetti extra marinara, then you aren’t serving it at all!
JK—do what you want. I have an ego problem.