Chicken Parmesan

Directions

1. Make the basil oil by blending the basil leaves with 1 cup olive oil and a pinch of salt until smooth. Add more olive oil as needed to reach a thin, drizzleable consistency. Transfer to a container and set aside.

2. In a shallow bowl, whisk together the eggs, ½ cup Pecorino Romano, 1 tablespoon Blackstone Tuscan Herb Seasoning, salt, and pepper.

3. In a separate shallow dish, combine the breadcrumbs, remaining ½ cup Pecorino Romano, and remaining 1 tablespoon Blackstone Tuscan Herb Seasoning.

4. Dip each chicken cutlet into the egg mixture until completely coated, then transfer to the breadcrumb mixture. Press the breading firmly onto both sides.

5. Add 2 tablespoons olive oil and the smashed garlic to a shallow oven-safe pan. Stir in the crushed tomatoes and season with salt and pepper. Place the pan in your Blackstone Pizza Oven and cook until the sauce is hot and bubbly. Alternatively, prepare the sauce in a pan directly on the Blackstone griddle.

6. Preheat your Blackstone griddle to medium heat and add a shallow layer of cooking oil. Add the breaded chicken and cook until crispy and golden brown. Flip and continue cooking until golden on the second side and the chicken reaches an internal temperature of 165°F.

7. Arrange the fresh mozzarella over the hot tomato sauce. Return the pan to the pizza oven until the cheese is melted. If using the griddle, cover the pan until the mozzarella melts.

8. Arrange the chicken cutlets on a serving platter. Spoon the tomato sauce and melted mozzarella over the chicken, leaving some of the crispy edges exposed.

9. Drizzle with basil oil and finish with freshly grated Pecorino Romano, fresh basil, and cracked black pepper. Serve immediately.