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You like chicken parm, right? (Silly question.) Well, this potato-chip crusted chicken with arugula pesto, from Charlotte Druckman’s new cookbook, Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients, is like chicken parm but so much better.
“Something we never admit but all know is true: Even bad chicken parmigiana is good,” Druckman writes. “We totally eat—and love—it cold, same as pizza. Imagine what properly melty, mozzarella-blanketed chicken parmigiana could be under the best circumstances—coated with potato chips, smeared with a bright electric-green sauce—and you should arrive at this tour de force.”
There are so many ways to enjoy it: “Try it in sub form on a long, thick roll, slapped with extra pesto, topped with arugula leaves and hit with a squeeze of lemon,” Druckman suggests. Or sandwich it inside a homemade pretzel bun. Or you can eat the chicken sans cheese or pesto to take advantage of that potato-chip crunch.
Reprinted with permission from Kitchen Remix by Charlotte Druckman, copyright © 2020. Photographs by Aubrie Pick. Published by Clarkson Potter, a division of Penguin Random House, LLC.
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