SPICY CHICKEN PARM RECIPES

Steps:

• For the chicken parm, season the chicken cutlets with salt and pepper
• Arrange a breading station in shallow dishes: flour, beaten eggs, and breadcrumbs, panko and cheese seasoned with garlic, chili, oregano or marjoram and fennel
• Heat oil, about ¼ inch deep, in a large shallow skillet over medium-high heat
• Coat seasoned chicken in flour, eggs and breadcrumbs and cook 1 large or 2-3 smaller cutlets at a time, about 3 minutes on each side
• Drain cutlets on wire rack
• Cutlets can be held in 275°F oven for up to 20 minutes to serve
• If using Arrabiata sauce, heat EVOO in a saucepot over medium to medium-high heat, add garlic and swirl, then add tomato paste and chili paste and swirl a minute more
• Add stock to thin and combine the pastes, then add tomatoes, season with salt and sugar, add basil and break up tomatoes
• Reduce heat and simmer 20 minutes
• Top cutlets with some arrabiata sauce and cheese, and broil to bubble and brown
• Serve with additional sauce on the side
• If using the Calabrian chili-honey preparation, warm stock, honey and paste in small pot
• Top cutlets with spoonfuls of chili honey and top with a small mound of cheese

Steps:

• Preheat the oven to 400 degrees F.
• Put the chips in a food processor and pulse until they are finely ground; set aside. 
• Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets. 
• Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets. 
• Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets. 
• Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. 
• Sprinkle with the jalapeno and cilantro.