Phil McCockin's Vegas Backroom Chicken Parmigiana
Vegas Backroom Chicken Parmigiana combines crispy breaded chicken, rich marinara sauce, melted mozzarella, and old-school Italian comfort into one unforgettable baked classic. Inspired by Phil McCockin’s questionable poker decisions and a very lucky meeting with an angry Vegas Nonna, this hearty dish delivers casino-sized flavor with every bite.
Servings 4
Calories 813kcal
Ingredients
- 4 boneless skinless chicken breasts, pounded thin
- Salt and pepper
- 1 cup flour
- 2 eggs beaten
- 1 ½ cups breadcrumbs Italian seasoned if possible
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce homemade if you’ve got Nonna handy
- 2 cups shredded mozzarella cheese
- ¼ cup fresh basil leaves chopped
- Olive oil for frying
Instructions
- Preheat oven to 375°F (190°C). Season chicken with salt and pepper.
- Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs mixed with Parmesan.
- Heat olive oil in a skillet over medium-high. Fry chicken until golden on both sides, about 3 minutes per side. Transfer to paper towels.
- Spread a thin layer of marinara in a baking dish. Place chicken cutlets inside, top each with more sauce, then sprinkle generously with mozzarella.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Garnish with basil. Serve with spaghetti or crusty bread.
Just the Tips:
- Pound the chicken evenly, thin cutlets cook fast, leaving more time to dodge hammers.
- Always use fresh mozzarella if you can—it melts smoother than a mob boss’s poker face.
- Save a ladle of sauce in your pocket… you never know when it’ll save your cock.
Nutrition
Calories: 813kcal | Carbohydrates: 62g | Protein: 77g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 282mg | Sodium: 1741mg | Potassium: 1413mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1283IU | Vitamin C: 12mg | Calcium: 516mg | Iron: 6mg