Smoky Chepper Supreme Is a Tasty Twist On Chicken Parm
Red peppers and smoked mozzarella elevates chicken Parmesan to new heights. Photo: Jeff O’Heir
All home cooks need a few signature dishes that serve as surefire hits at the game-day get-together, holiday party or family dinner table. If you’re looking for a new one, this tasty twist on the classic chicken Parmesan could be it.
I call this entrée Smoky Chepper Supreme. It’s simple to make and easy to adjust the volume depending on the number of people you’re feeding. The combined flavors of the main ingredients – smoked mozzarella, red peppers, tangy tomato sauce, and lightly breaded chicken cutlets – are both unique and familiar. It stands out from the usual fare but won’t scare off picky eaters.
The recipe grew from a craving for fried breaded chicken cutlets (I love them by the pound, drizzled with freshly squeezed lemon juice and doused with Goya hot sauce) and the need to clean out some ingredients lingering in the fridge. I had a whole piece each of smoked and regular mozzarella meant for some hors d’oeuvres I never got around to making, a half pot of tomato sauce taking up space, and a few red peppers sitting in the crisper. All great tastes that taste great together. With antibiotic-free, all-natural thin-sliced chicken cutlet on sale at the local market (about $3.99), it seemed the stars were aligned for the creation of a new go-to dish.
It’s tough to go wrong with this combination of ingredients. Photo: Jeff O’Heir
The smoked mozzarella and red peppers are the game-changers in this recipe, adding some unexpected flavors to a classic chicken parm. Thinly sliced chicken breast works best; you can buy whole breasts and slice and pound them yourself to save some money. I usually buy three two-pound packages of whatever all-natural breast is on sale. That amount of chicken fills up a three-quart or 12-by-7 roasting tray and yields about 10 servings. I bake the chicken in a three-quart rectangular Pyrex dish, which makes the dish easy to transport or store in the fridge.
If you’re looking for a tomato sauce recipe, try this one. The dried oregano and basil nicely complement the sweet peppers and the smoky accents of the mozzarella. The sauce recipe yields a big pot so you’ll have plenty left over to serve with your favorite pasta. Sautéed broccoli rabe works well as a side and brightens up the plate.
Slicing the cutlets into thirds makes this dish easier to serve. Cover with remaining tomato sauce, cheese and peppers, and it’s ready for the oven. Photo: Jeff O’Heir
Smoky Chepper Supreme
Olive oil, for frying
Three 2-lb. packs of thinly sliced chicken breast (about eight cutlets per pack)
24 oz. container of breadcrumbs
4 eggs, beaten
4 red peppers, sliced into ¼-inch strips
About 4 cups of tomato sauce
8 oz. smoked mozzarella, sliced thin
1 ½ cups grated Parmesan
8 oz. fresh mozzarella, sliced thin
In a large frying pan, heat ¼ inch of olive oil on medium high. Dip each cutlet in the beaten eggs, dredge in breadcrumbs, and set aside. Cook three or four cutlets at a time — don’t crowd the pan — until breadcrumb coating is slightly brown, about 90 seconds, depending on the thickness of the cutlet. Flip and cook other side for about 60 seconds. The chicken should be on the rare side. It will fully cook when baked with the sauce and cheese. Set cutlets aside. Replenish oil as needed.
After the cutlets are cooked, increase the heat under the pan a bit and fry the pepper strips until they’re slightly blistered but still somewhat firm, about eight minutes. Preheat oven to 350.
Slice the cutlets into thirds (this makes the dish easier to serve). Pour about ½-inch of sauce in roasting tray. Layer cutlet pieces, about eight slices of smoked mozzarella, one-third of the peppers, a handful of Parmesan, and about a cup of sauce. Repeat the process, substituting the smoked mozzarella with the regular for the final layer. Top with remaining sauce, mozzarella, Parmesan, and peppers. Bake for about 30 minutes or until top layer of mozzarella is melted and sauce is bubbling.
Here are more go-to recipes for a special get-together:
30 FTW Recipes for Tailgating on Game Day
Kick Your Tailgate Up a Notch With These Game Day Recipes
