On-AirVirginia This Morning


Chef Ausar’s chicken parm with mother’s sauce

Posted at 3:41 PM, Aug 21, 2020
and last updated 2020-08-21 15:41:58-04

RICHMOND, Va. - The Kitchen Magician, Chef Ausar Ari-Ankh, returns to our virtual Virginia This Morning kitchen to share a fan favorite, chicken parmesan. To learn more about The Kitchen Magician and how to order delicious meals for you and your family, visit his website, Facebook, or Instagram page.


Chicken Parmesan

serves 4


Tomato Sauce

· ½ cup extra-virgin olive oil

· 1 medium onion, finely chopped

· 8 garlic cloves, crushed

· 2 Tbsp. double-concentrated tomato paste

· ¾ tsp. crushed red pepper flakes

· 2 28-oz. cans tomato purée

· 2 tsp. Diamond Crystal or 1¼ tsp. kosher salt

· 1 bundle of thyme

· 1½ tsp. sugar

Chicken and Assembly

· 4 skinless, boneless chicken breasts

· ¼ cup extra-virgin olive oil

· 1½ tsp sea salt

· 1 tsp black pepper

· 4 large eggs

· 4 cups panko breadcrumbs

· 2 cups all-purpose flour

· 12 oz. low-moisture mozzarella

· 8 oz. pre-grated Parmesan

· Vegetable oil (for frying; 3–4 cups)

· 2 Tbsp. finely chopped parsley


Tomato Sauce

· Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute. Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.

Chicken and Assembly

· Working one at a time, place a chicken breast on a cutting board and cover with plastic wrap. Pound out each breast until about ½ inch thick.

· Season chicken cutlets all over with salt and pepper. Drizzle with olive oil and turn to coat.

· Make a standard breading station: Whisk eggs in a small mixing bowl. Place panko in another large shallow bowl, add parsley and parmesan cheese. and flour in a third. Whisk remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into flour.

· Working with 1 cutlet at a time dip in flour. Be sure to shake off excess. Then dip in eggs and lastly in the panko breadcrumbs.

· Set a wire rack inside a second large rimmed baking sheet. Grate mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine.

· Pour vegetable oil into a large high-sided heavy skillet to come 1” up sides. Heat over medium heat and place cutlets in the pan and cook until golden brown on each side. Roughly 3 minutes or until it reaches an internal temperature of 165 degrees.

· Heat broiler. Arrange cutlets side by side in a baking dish. Generously spoon some sauce over each cutlet. Cover cutlets with cheese mixture. Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley. Enjoy!!!

Note: this can be enjoyed with or without the pasta of your choice.