Description

This Sesame Seed-Crusted Chicken Parm is a delicious twist on classic chicken Parmesan, featuring crispy chicken cutlets coated in a nutty sesame seed crust, fried to golden perfection, and topped with spicy harissa-infused marinara and melted provolone cheese. The combination of crunchy crust, flavorful sauce, and gooey cheese makes it a satisfying and elevated comfort food ideal for dinner.

Ingredients

Scale

Chicken and Marinade

2 (8-oz.) boneless, skinless chicken breasts
1 cup buttermilk
1/4 cup Dijon mustard
3 1/2 teaspoons kosher salt, divided

Breading Mixture

1 cup sesame seeds
3/4 cup (90 g) all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
3/4 cup finely grated Parmesan, divided
2 tablespoons buttermilk mixture (from marinade)
1 1/2 teaspoons kosher salt (part of the 3 1/2 tsp total)

For Frying

1/2 to 1 cup peanut or vegetable oil

Sauce and Topping

4 cups store-bought or homemade marinara sauce
1 tablespoon plus 1 1/2 teaspoons harissa paste
1/2 teaspoon crushed red pepper flakes
5 1/2 cups shredded provolone cheese
1/4 cup torn fresh basil
Remaining 1/4 cup finely grated Parmesan cheese

Instructions

Prepare Chicken Cutlets: Place one chicken breast on a cutting board and slice three-quarters of the way through the thickest side, then fold open like a book and cut further to divide into two thin cutlets. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to 1/4-inch thickness. Repeat with the second chicken breast.
Marinate Chicken: Whisk buttermilk, Dijon mustard, and 2 teaspoons kosher salt in a large bowl. Add the chicken cutlets and turn to coat. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
Make Breading Mixture: In a large shallow bowl, whisk together sesame seeds, all-purpose flour, cornstarch, baking powder, 1/2 cup Parmesan cheese, and 1 1/2 teaspoons kosher salt. Add 2 tablespoons of the buttermilk marinade mixture and, using clean fingers, mix until pea-size clumps form to create a textured coating.
Coat Chicken: Set a wire rack on a large baking sheet. Remove one chicken cutlet from the marinade, letting excess drip into the bowl. Dredge cutlets in the sesame seed mixture, pressing gently to adhere the coating. Place coated cutlets on the wire rack. Repeat for all cutlets.
Fry Cutlets: Line a second baking sheet with paper towels. In a large high-sided skillet or Dutch oven over medium heat, heat 1/2 cup oil until it bubbles vigorously when a pinch of breading is added. Carefully lower cutlets into hot oil and fry, turning halfway through, until golden brown and cooked through, about 4 minutes per side. Transfer to the paper towel-lined sheet to drain and season with salt. Add more oil as necessary and fry remaining cutlets.
Prepare Sauce: Preheat the broiler. In a medium bowl, combine marinara sauce, harissa paste, and crushed red pepper flakes to add a spicy depth to the sauce.
Assemble and Broil: Spread one-third of the sauce mixture in a large baking dish. Arrange fried chicken cutlets slightly overlapping on top. Spoon remaining sauce evenly over the chicken, then sprinkle with shredded provolone and the remaining 1/4 cup Parmesan cheese. Broil, watching closely, until the cheese is bubbly and golden, about 5 to 6 minutes.
Garnish and Serve: Let the chicken parm cool slightly before topping with torn fresh basil leaves for a fresh aromatic finish. Serve immediately.

Notes

For best results, do not skip the buttermilk marinade as it helps tenderize the chicken and adds flavor.
If you don’t have harissa paste, substitute with a mix of chili paste and smoked paprika for a similar heat and smokiness.
Use peanut oil for frying if you want a neutral oil with a high smoke point.
Keep a close eye under the broiler to prevent the cheese from burning.
Leftover chicken parm can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Italian-American

Keywords: sesame seed chicken, chicken parmesan, fried chicken cutlets, harissa chicken parm, crispy chicken recipe