Butter Chicken Parm

---

Ingredients:

Fried Chicken:

• 4-5 thinly pounded boneless, skinless chicken breasts

• 1 cup all purpose flour

• 1 cup panko breadcrumbs

• 1 egg

• salt & black pepper

• oil for frying

Butter Sauce:

• 2  tbsp oil

• ½ onion, thinly sliced 

• ½ tsp red chili powder

• ½ tsp salt

• ½ tsp garam masala

• 2 tbsp tomato paste

• ½ c water

• ¼ c heavy cream 

• handful of fresh basil or cilantro

• 1 cup shredded mozzarella or slices of fresh mozzarella

---

1. In three separate bowls, add the flour, the breadcrumbs, and a beaten egg. 

2. Season the flour and the egg with salt and black pepper.

3. Dip each chicken breast in the flour, then the beaten egg, then the breadcrumbs and set aside. Repeat with all of the chicken breasts. 

4. In a frying pan, add about ½ in of oil, and fry the chicken until golden brown on both sides and cooked all the way through. Since the chicken is pounded thinly, it should only take a few minutes on each side. 

5. In a separate skillet, add the oil and fry the onions on medium heat until they are light brown. 

6. To the lightly browned onions, add the salt, red chili powder, and garam masala.

7. Cook the spices for 1 minute, then add the tomato paste. 

8. Cook the tomato paste until it turns slightly darker in color, then add the water and whisk so there are no lumps. 

9. Finish the sauce with the cream and season to taste with salt and pepper. 

10. Lay the chicken on a baking tray and spoon the sauce on top.

11. Sprinkle the chicken with the cheese and herbs. 

12. Place the tray in the oven and broil just until the cheese has melted.