SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S GAME PLAN

Chicken
Parmesan

with Creamy Parmesan Polenta & Classic Caesar Salad

Golden breaded chicken with warm marinara and melted mozzarella, served with creamy Parmesan polenta and a crisp Caesar salad. Comfort food that looks like you planned the whole damn night.

Cozy Chicken Parmesan dinner for two with creamy Parmesan polenta, Caesar salad and red wine
♨
SERVES
2
◷
PREP
20 MIN
♨
COOK
40 MIN
★
DIFFICULTY
★★☆☆☆

WHAT YOU’RE MAKING

Chicken
Parmesan
Creamy Parmesan
Polenta
Classic Caesar
Salad

THE DRINKS

Vodka Lemon Fizz

PER PERSON
2 oz vodka
¾ oz fresh lemon juice
½ oz simple syrup
2 oz club soda
Ice
Lemon wheel
Shake the vodka, lemon juice and simple syrup with ice. Strain over fresh ice in a Collins glass, top with club soda and finish with a lemon wheel.

WITH DINNER: Chianti.
Learning Point — Why the Fizz Works Chicken Parm is rich, cheesy and saucy. Cold lemon and bubbles keep the first drink bright and clean before the Chianti takes over at dinner.

S&S Move: Bright drink first. Red wine with dinner. Easy win.

WHAT YOU NEED

Chicken Parmesan

  • 2 boneless skinless chicken breasts, 6–8 oz each
  • ½ cup all-purpose flour
  • 1 large egg
  • 1 Tbsp water
  • ¾ cup Italian-seasoned breadcrumbs
  • ¼ cup finely grated Parmesan
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 Tbsp olive oil, plus more if needed
  • 4 oz fresh mozzarella, sliced
  • 2 Tbsp grated Parmesan
  • Fresh basil
Secret Weapon — Rao’s Marinara
Start with a good jar, then make it yours. Shallot, garlic and a few minutes on the stove do the heavy lifting.

S&S Marinara

  • 1 Tbsp olive oil
  • 1 small shallot, finely minced
  • 2 garlic cloves, minced
  • 24 oz jar Rao’s marinara
  • ½ tsp sugar
  • Pinch red pepper flakes
  • Black pepper

Creamy Parmesan Polenta

  • ½ cup quick-cooking polenta
  • 2 cups chicken stock
  • 1 Tbsp butter
  • ½ cup finely grated Parmesan
  • ¼ cup heavy cream
  • Salt and black pepper, to taste

Classic Caesar Salad

  • 1 small romaine heart, chopped
  • Good store-bought Caesar dressing
  • ¼ cup Parmesan
  • ½ cup croutons
  • Black pepper
  • ½ lemon

Gear

  • Large skillet
  • Sheet pan
  • Medium saucepan
  • 3 shallow dishes
  • Meat mallet or heavy-bottomed pan
  • Whisk
  • Tongs
  • Instant-read thermometer
  • Large salad bowl

BEFORE SHE GETS THERE

  • Prep the chicken. Slice the breasts horizontally into thinner cutlets, pound them to an even ½-inch thickness, season, cover and refrigerate.
  • Make the marinara. Doctor the Rao’s with shallot, garlic, sugar, red pepper flakes and black pepper. Let it simmer, then keep it ready.
  • Prep the sides. Measure the polenta ingredients. Chop and completely dry the romaine. Parmesan grated. Croutons ready. Do not dress the salad yet.
  • Get the drinks handled. Vodka and club soda cold. Lemon ready. Open the Chianti when dinner gets close.
  • Clean the evidence. Cutting board away, counters wiped, sink empty.
  • Clean yourself up. Shower, clean shirt, brush your teeth. Easy on the cologne — she should notice it when she gets close, not when she pulls into the driveway.
  • Set the room. Music on, lights down, couch straightened.
  • Hit the bathroom. Give it a quick wipe-down and, for God’s sake, man, make sure there’s toilet paper.
Food ready.
Place ready.
You’re ready. It’s game time.

PLAY BY PLAY

  1. MAKE THE MARINARA
    Heat 1 Tbsp olive oil over medium heat. Add 1 small finely minced shallot and cook about 2 minutes. Add 2 minced garlic cloves and cook 30 seconds. Stir in 24 oz Rao’s marinara, ½ tsp sugar, a pinch of red pepper flakes and a few cracks of black pepper. Simmer 5–10 minutes, then keep warm.
LEARNING MOMENT — MAKE JARRED SAUCE S&S WORTHY Good marinara doesn’t need much help. Shallot, garlic and a few minutes on the stove make it better.
  1. GET THE CHICKEN READY
    Pat 2 boneless skinless chicken breasts, 6–8 oz each dry. Slice each horizontally into 2 thinner cutlets, then gently pound them to an even ½-inch thickness. Season both sides with ½ tsp kosher salt and ¼ tsp black pepper.
  2. BUILD THE BREADING LINE
    Put ½ cup all-purpose flour in the first shallow dish. Beat 1 large egg + 1 Tbsp water in the second. In the third, mix ¾ cup Italian-seasoned breadcrumbs, ¼ cup finely grated Parmesan and ½ tsp garlic powder. Coat each cutlet flour → egg → breadcrumbs, pressing the crumbs onto the chicken.
S&S MOVE — KEEP YOUR HANDS OUT OF THE BREADING One hand handles the wet stuff, one handles the dry. Ignore this advice and congratulations—you’ve breaded your fingers too.
  1. FRY THE CHICKEN
    Heat 3 Tbsp olive oil in a large skillet over medium to medium-high heat. When the oil shimmers, add the chicken without crowding the pan. Cook 3–4 minutes per side until deeply golden and the center reaches 165°F. Work in batches if necessary.
    YO DUDE!
    You’re looking for a deep golden crust before you flip. Pale means it needs another minute. Burnt means you got distracted.
    S&S SAVE
    Breading getting dark before the chicken is done? Turn the heat down to medium and let the inside catch up. We’re making Chicken Parm, not chicken charcoal.
  2. MAKE IT CHICKEN PARM
    Move the chicken to a sheet pan. Spoon about ⅓ cup warm marinara over each cutlet, leaving some crispy edges exposed. Top each with about 1 oz fresh mozzarella and ½ Tbsp grated Parmesan. Broil 2–4 minutes until the mozzarella is melted, bubbling and beginning to brown. Don’t walk away from the broiler. It can go from gorgeous to cremation surprisingly fast.
  3. MAKE THE POLENTA
    Bring 2 cups chicken stock to a gentle boil. Slowly whisk in ½ cup quick-cooking polenta. Reduce the heat and cook according to the package directions, whisking frequently. Stir in 1 Tbsp butter, ½ cup finely grated Parmesan and ¼ cup heavy cream. Taste, then season with salt and black pepper as needed.
    S&S SAVE
    Polenta tightened up while you weren’t looking? Whisk in a splash of warm stock, cream or water. Creamy again. Crisis canceled.
  4. TOSS THE CAESAR
    Right before dinner, toss 1 chopped small romaine heart with just enough store-bought Caesar dressing to lightly coat it. Add ¼ cup Parmesan, ½ cup croutons and a few cracks of black pepper. Finish with a squeeze of ½ lemon. Don’t drown it. This is a salad, not a Caesar swimming pool.
  5. PLATE IT LIKE YOU MEANT IT
    Spoon the creamy Parmesan polenta onto each plate. Set the Chicken Parm partly over the polenta so a little marinara works its way into it. Caesar goes alongside. Finish the chicken with fresh basil and a little Parmesan. Pour the Chianti. Then sit down.

    You already did the impressive part. Now eat it while it’s hot.

THE TIMELINE

6:10
Make the marinara. Shallot, garlic, Rao’s, sugar, red pepper flakes and black pepper. Simmer it, then keep it warm.
6:25
Prep the chicken. Slice, pound to ½-inch and season. Cover and refrigerate.
6:35
Prep the sides. Measure the polenta ingredients. Chop and dry the romaine. Parmesan and croutons ready.
6:45
Set the breading station. Flour. Egg + water. Breadcrumbs + Parmesan + garlic powder.
6:55
Final reset. Table ready. Drinks cold. Music on. Overhead lights off.
7:00
She’s here. Door. Smile. Date. The chicken can wait five minutes.
7:05
Make the Vodka Lemon Fizzes. Hand her a drink and have one with her. The stove will survive without you.
7:15
Bread the chicken. Flour → egg → breadcrumbs. Press that coating on.
7:22
Chicken in. Fry 3–4 minutes per side until golden and 165°F.
7:30
Top + broil. Marinara, mozzarella and Parmesan. Broil until melted and bubbling.
7:32
Polenta on. Whisk it creamy, then finish with butter, Parmesan and cream.
7:40
Toss the Caesar. Dressing, Parmesan, croutons, black pepper and lemon.
7:42
Plate it. Polenta. Chicken Parm. Caesar. Basil and Parmesan to finish.
7:45
Dinner. Chianti poured. Food hot. Phone away.

★ BONUS POINTS

  • WARM THE DINNER PLATES.
    Put them in a low oven for a few minutes before plating. Warm plates—not molten plates. We’re serving dinner, not removing fingerprints.
  • DON’T BURY THE CRUST.
    Spoon the marinara toward the center and leave those golden edges showing. You worked for that crunch. Let people see it.
  • KILL THE OVERHEAD LIGHTS.
    Lamp. Candles. Music. Chicken Parm deserves better than lighting that makes your kitchen look like a pharmacy.
  • HAVE THE FIRST DRINK WITH HER.
    Make the Vodka Lemon Fizzes and get away from the stove for a few minutes. She came over to spend time with you. The chicken can survive five minutes without emotional support.

★ THE FINISH

Stop cooking. Start the date.
  1. Clear the dinner plates. Get the food out of the way. The kitchen can wait.
  2. Refresh the drinks. Another Vodka Lemon Fizz, a glass of Chianti, or whatever you two are feeling.
  3. Change the scenery. Couch. Patio. Fireplace. Somewhere that doesn’t feel like you’re still at dinner.
  4. Put the phone away. You already got the food picture. The rest of the night doesn’t need an audience.
  5. YOU’RE DONE PERFORMING. The food got you here. What happens next is the whole damn point.

    Good food leads to amazing nights.
THE S&S PHOTO RULE Looks like the picture?
No? Perfect…
Perfect plating is overrated. Good food, cold drinks, great company. Famous words from Anthony Bourdain. Our pictures are for inspiration--not intimidation. Honest effort, amazing food and the night is young.
Chicken Parmesan with creamy Parmesan polenta and Classic Caesar Salad