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Quattro Formaggio Chicken Parm by Quality Italian

We’ve teamed up with Quality Italian, one of New York City’s top restaurants, to bring you their famous Chicken Parm with a cheesy twist. For this original creation, we’ve cooked breaded chicken breasts to perfection with plenty of Parmigiano Reggiano, and topped them off with a blend of four cheeses to create a Quattro Formaggio blend of Parm, Gorgonzola, Fontina, and Smoked Mozzarella. Drizzle a little balsamic vinegar on top and dig in to this classic comfort food dish.

Featuring

  • prep time

    30minutes

  • assembly time

    30minutes

  • Serves

    2people

preparation & ingredients

1 ½ cup Seasoned Breadcrumbs

1 tsp. Tomato Powder (optional)

¼ tsp. Cayenne Pepper (optional)

1 tsp. Dried Oregano (optional)

¼ tsp. Fresh Ground Black Pepper

¼ tsp. Kosher Salt

⅛ cup Murray’s Parmigiano Reggiano, grated

⅛ cup Murray’s Parmigiano Reggiano, grated

2 Boneless Skinless Chicken Breasts, 6 oz.

½ cup All Purpose Flour

5 Large Eggs, whisked

1 ¾ cup Reserved Seasoned Breadcrumbs

2 Tbsp. All Purpose Flour

¾ cup Whole Milk

1 tsp. Kosher Salt

¼ tsp. Fresh Ground Black Pepper

2 Tbsp. Butter, unsalted

¼ cup Murray’s Parmigiano Reggiano, grated

1 qt. Vegetable Oil

2 Breaded Chicken Breasts

¾ cup Parmesan Bechamel

½ cup Ciresa Fontina Fontal, grated

¼ cup Gorgonzola Cremificato broken into small pieces, about ¼” in size

1 LB Murray’s Smoked Mozzarella, broken into small pieces, about ¼” in size

In a mixing bowl add all ingredients for seasoned breadcrumbs, stir to combine and set aside
In a small saucepan over medium heat, melt butter. Add flour and stir to incorporate.
Remove from heat, add Parmigiano Reggiano and season with salt and pepper. Set aside for assembling.
Place each chicken breast between two plastic, sandwich-size bags. With a heavy bottomed sauce pot gently pound chicken until uniform thickness is achieved, about ¼” thick. In order to achieve this evenly, turn and flip breast to pound evenly on all sides. Repeat with second chicken breast and set aside.
In the meantime, create a breading station by gathering three separate shallow containers. One with flour, another with whisked eggs & grated Parmesan and the third with seasoned breadcrumbs.
One at a time, take one pounded chicken breast and dust into flour, followed by dipping into the egg wash mixture, ensuring coating on all sides. Finally, move onto seasoned breadcrumbs, make sure to coat and gently press in the breadcrumbs for even coverage. Repeat with second piece of chicken, set both aside.
Preheat your oven to broiler setting, on high
One at a time, take one pounded chicken breast and dust into flour, followed by dipping into the egg wash mixture, ensuring coating on all sides. Finally, move onto seasoned breadcrumbs, make sure to coat and gently press in the breadcrumbs for even coverage. Repeat with second piece of chicken, set both aside.
Carefully place breaded chicken, 1 piece at a time, into heated oil. Cook 2-3 minutes per side, until golden brown, and internal temperature reaches 165 F. Carefully remove chicken and place on a baking sheet lined with parchment paper.
Top both pieces of cooked chicken with a generous amount of Parmesan Bechamel. Evenly divide grated Fontina, pieces of Gorgonzola and Smoked Mozzarella on both Chicken Parms.
Place onto the top rack of your pre-heated oven and cook until cheese is melted and bubbly.
Carefully remove from the oven, plate and enjoy!

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