California’s Maligne offers a laid-back, upscale vibe that’s palpable upon entry—and its dishes are an echo of the restaurant’s atmosphere—particularly the Chicken Parm.
Chef and owner Klaus Georis opened the eatery with a goal of making high-quality food more accessible to the community he grew up in, he tells Appetito.
“I love taking familiar dishes and giving them a thoughtful, elevated twist,” Georis says.
Maligne’s Chicken Parm is a good example of that, according to Georis. The beautifully crafted dish is eye-popping: The entree’s taste meets its size in terms of impressiveness.
“It quickly became a guest favorite,” Georis says. “Rather than a more classic preparation, I flatten and fry a chicken breast, then bake it with a layer of sliced prosciutto, smoked mozzarella and fresh basil and lay it over a spicy smoked marinara sauce. It’s finished with a healthy helping of chicory salad dressed in aged balsamic, adding a bitter-bright contrast to what is typically a very rich dish.”
While the Chicken Parm isn’t currently available on Maligne’s menu, Georis offered the recipe to Appetito for readers to try at home.
Maligne’s Chicken Parm
2
servings30
minutes40
minutesThe recipe is scaled to make two Parms.
Ingredients
2 2 large chicken breasts
2 1/2 cups 2 1/2 flour
1 2/3 tsp. 1 2/3 salt
1 2/3 tsp. 1 2/3 white pepper
2 2 whole eggs
Panko bread crumbs
- Brine
1 1/4 cups 1 1/4 water
2 1/2 tsp. 2 1/2 salt
2 2 bay leaves
2 2 crushed garlic cloves
- Tomato Sauce
4 cups 4 San Marzano tomatoes
1 1/2 tsp. 1 1/2 grated garlic
1 tsp. 1 chili flakes
1 tsp. 1 dried oregano
1/3 cup 1/3 olive oil
- Salad
radicchio
olive oil
balsamic vinegar
Buffalo Mozzarella cheese
sliced prosciutto
shaved Parmesan
- Breading Station
1 2/3 cups 1 2/3 flour
3/4 tsp. 3/4 salt
2 tsp. 2 white pepper
2 2 whole eggs, beaten
Panko
Directions
- To make the brine, heat up the water and the salt together until it dissolves.
- Add in aromatics at the same time.
- Cool down before using.
- Butterfly chicken breasts and place into brine for 3-4 hours.
- Remove and pat dry.
- Blend tomato, garlic, chili and oregano together on high speed.
- Once combined, pour into a container and stir in olive oil.
- Season with salt to taste.
- Season flour and set up a breading station.
- Place chicken into flour, then egg, then cover in Panko.
- Heat up a pan with oil.
- Fry chicken on both sides until golden brown for 2-3 minutes.
- Place chicken on a tray, add a slice of prosciutto and 2 slices of mozzarella.
- Bake at 400 until cheese is melted and golden brown -4-5 minutes.
- Toss radicchio with olive oil and balsamic, salt to taste.
- To plate, add the desired tomato sauce to the plate, lay the baked parm on top, cover with radicchio salad.
- Cover with a generous amount of Parmesan.
- Drizzle balsamic on top to finish.
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