Chicken Parm Meets Buffalo Wings – The Ultimate Mashup!

A bold mashup of crispy chicken parmesan and buffalo wings. Thin fried chicken cutlets are smothered with a spicy buttery buffalo-tomato sauce, topped with melted mozzarella and optional blue cheese crumbles, then finished in the oven. Served alongside garlicky broccolini with sun-dried tomatoes.

smart_display Published 2025-05-05 download Extracted 2026-04-18

20m Prep

25m Cook

45m Total

2 Servings

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Ingredients

1 large (about 500g) chicken breast (halved horizontally into thin cutlets, patted dry)
as needed all-purpose flour (seasoned with salt and pepper)
2 whole eggs (beaten, seasoned with salt and pepper)
as needed panko breadcrumbs (mixed with grated Parmigiano-Reggiano and dried herbs (herbes de Provence))
to taste Parmigiano-Reggiano (freshly grated, mixed into breadcrumbs)
as needed neutral frying oil (heated to 365°F (185°C))
1.5 cups marinara sauce (thick; if too liquid, reduce it first)
to taste Frank's RedHot sauce (start with about 1.5 tablespoons and adjust to heat preference)
2 oz unsalted butter (added off heat to keep the emulsion)
as needed fresh mozzarella (sliced)
a few small pieces Roquefort or Gorgonzola blue cheese (crumbled on top) optional
1 bunch broccolini (stems trimmed and lightly peeled, blanched then shocked in ice water)
a drizzle garlic olive oil
a handful sun-dried tomatoes (roughly chopped) optional
to taste salt and pepper

Steps

1

Pat the chicken breast dry with paper towels. Place it flat-side down on the cutting board and slice it horizontally into two thin cutlets. The chicken must be thin so it cooks quickly and evenly.

Tip: Keeping the chicken thin is key — thick pieces will take too long to cook through and can result in burnt breading.

~5 min
2

Set up a breading station: flour seasoned with salt and pepper in one tray, beaten eggs seasoned with salt and pepper in a second, and panko mixed with grated Parmigiano-Reggiano and dried herbs in a third. Dredge the dry chicken cutlets in flour, shake off the excess, dip in the egg ensuring full coverage, then press into the panko mixture and shake off any excess crumbs.

Tip: Use tongs to keep your hands clean and avoid clumping. Removing excess crumbs prevents the oil from filling with burnt particles when frying multiple pieces.

~5 min
3

Heat enough frying oil in a skillet to 365°F (185°C). Check with a thermometer — if the oil shimmers gently or a small piece of bread dropped in sizzles immediately, it's ready. Gently place the breaded cutlets away from you into the oil and fry until golden brown on both sides. Transfer to a baking sheet lined with parchment or a silicone mat.

Tip: Always add food by moving it away from you to avoid splashing hot oil toward yourself.

~8 min
4

Preheat the oven to 375°F (190°C). While the chicken fries, make the buffalo-tomato sauce: warm the marinara sauce in a small saucepan. Add Frank's RedHot sauce a little at a time, tasting as you go, until the heat level suits you. Remove from heat and swirl in 2 oz of butter to create a glossy, emulsified sauce. Do not put the butter in over heat or it will separate and become oily.

Tip: The butter is the secret to the creamy, glossy buffalo sauce texture — it keeps everything emulsified.

~7 min
5

Spoon the buffalo-tomato sauce over each fried cutlet on the baking sheet. Layer mozzarella slices on top. Optionally, add a few small crumbles of Roquefort or Gorgonzola blue cheese. Place in the oven at 375°F (190°C) until the cheese is melted and bubbly, about 5–8 minutes.

Tip: You can make all the cutlets in advance and just pop them in the oven with sauce and cheese at the last minute — great for dinner parties.

~8 min
6

Blanch the broccolini in boiling salted water until tender to your liking (test with a knife — it should slide through easily). Immediately transfer to an ice bath to stop the cooking and preserve the bright green color. Drain well.

Tip: The ice bath is essential for keeping broccolini vibrant green — skip it and you get army-green vegetables.

~5 min
7

While the chicken is in the oven, heat a drizzle of garlic olive oil in a skillet over medium-high heat. Add the blanched broccolini and the sun-dried tomatoes. Sauté quickly just to warm them through and get a little color. Season with salt and pepper. Work fast to avoid burning the garlic.

Tip: If you don't have sun-dried tomatoes, chopped fresh tomatoes work just as well.

~3 min
8

Remove the chicken from the oven. Plate with the garlicky broccolini and sun-dried tomatoes alongside. Finish with a drizzle of olive oil over the broccolini. Serve with extra buffalo-tomato sauce on the side if desired.

Tip: Warn your guests about the spicy buffalo twist if they're expecting a classic chicken parm — the flavor is a wonderful surprise but can be unexpected.

~2 min

Nutrition (per serving)

680

Calories

52g

Protein

38g

Carbs

32g

Fat

Fiber

Cultural Context

Buffalo chicken parmesan is a creative American mashup that marries two iconic dishes: the Italian-American chicken parmesan and the All-American buffalo wing. Chicken parmesan (pollo alla parmigiana) has its roots in Southern Italy, arriving in America with immigrant communities and evolving into a beloved classic. Buffalo wings originated in Buffalo, New York in the 1960s, defined by their tangy hot sauce and butter coating. Chef Jean-Pierre's version cheekily combines both, adding Frank's RedHot sauce and butter directly into the marinara, then finishing with blue cheese — the traditional buffalo wing accompaniment. It's a dish that celebrates American culinary creativity and the freedom to remix traditions.