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Quattro Formaggio Chicken Parm by Quality Italian

Quattro Formaggio Chicken Parm by Quality Italian

A cheesy classic from one of NYC’s top restaurants
  • Quattro Formaggio Chicken Parm by Quality Italian
  • 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!

Quattro Formaggio Chicken Parm by Quality Italian
A cheesy classic from one of NYC’s top restaurants
  • Prep Time : 30 min
  • Cook Time : 30 min
  • Total Time : 1 hr
  • Serves 2

Ingredients

  • Seasoned Breadcrumbs:
  • ⅛ cup Murray’s Parmigiano Reggiano, grated
  • 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
  • Parmesan Béchamel:
  • 2 Tbsp. Butter, unsalted
  • 2 Tbsp. All Purpose Flour
  • ¾ cup Whole Milk
  • ¼ cup Murray’s Parmigiano Reggiano, grated
  • 1 tsp. Kosher Salt
  • ¼ tsp. Fresh Ground Black Pepper
  • Breaded Chicken:
  • 2 Boneless Skinless Chicken Breasts, 6 oz.
  • ⅛ cup Murray’s Parmigiano Reggiano, grated
  • ½ cup All Purpose Flour
  • 5 Large Eggs, whisked
  • 1 ¾ cup Reserved Seasoned Breadcrumbs

Directions

    For the Seasoned Breadcrumbs:


    1. In a mixing bowl add all ingredients, stir to combine and set aside.

    For the Parmesan Béchamel:


    1. In a small saucepan over medium heat, melt butter. Add flour and stir to incorporate.
    2. Slowly add milk while stirring and bring to a simmer. Stir until thickened, about 2 minutes.
    3. Remove from heat, add Parmigiano Reggiano and season with salt and pepper. Set aside for assembling.
    4. For the Breaded Chicken:


      1. 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.
      2. 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.
      3. 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.

      To Assemble:


      1. Preheat your oven to broiler setting, on high.
      2. On the stovetop in a nonstick skillet, or a large cast iron pan over medium heat, place about 1 inch (roughly ¾-1qt) of Vegetable Oil and heat to 350 F.
      3. 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.
      4. 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.
      5. Place onto the top rack of your pre-heated oven and cook until cheese is melted and bubbly.
      6. Carefully remove from the oven, plate and enjoy!

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