Chicken-Parmesan Lollipops

Once chicken Parmesan is on a lollipop stick, it instantly works, looking stylish while tasting delicious. This is a great kid-friendly hors d’oeuvre that adults gravitate toward, too.

Chicken-Parmesan Lollipops

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    Ingredients

    1/2 cup buttermilk 1 cup all-purpose flour
    1/2 cup dark beer 3 cups panko breadcrumbs
    1 1/2 teaspoons coarse salt 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
    1 teaspoon freshly ground black pepper 1/4 cup store-bought marinara sauce
    6 3-ounce thin-cut chicken cutlets 4 ounces fresh salted mozzarella, sliced into 12 rounds, each round divided into 2 circles using a 1 -inch round cookie cutter
    2 cups peanut oil 24 lollipop sticks (or 4-inch-long wood skewers)
    5 large eggs 24 flat-leaf parsley leaves

    directions

    Total:
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    • 1

      Whisk the buttermilk, beer, salt (1/2 teaspoon), and pepper (1/2 teaspoon) together in a large bowl. Add the chicken to the marinade, turn to coat, cover the bowl with plastic wrap, and refrigerate for at least 2 hours or overnight.

    • 2

      In a large, deep skillet, heat the oil to 350°F. over medium heat.

    • 3

      While the oil is heating, whisk the eggs together in a medium bowl.

    • 4

      Whisk the flour, salt (1/2 teaspoon), and pepper (1/2 teaspoon) together in another medium or large bowl, and mix the panko and Parmesan together in a medium bowl.

    • 5

      Remove the cutlets from the marinade, letting the excess drip off. Dredge 1 chicken cutlet through the seasoned flour, making sure both sides are evenly coated and tapping off the excess. Dip the floured cutlet in the egg mixture, letting any excess drip back into the bowl, and then press both sides into the panko/Parmesan mixture. Place the breaded chicken cutlet on a baking sheet and repeat with the remaining cutlets.

    • 6

      Place the chicken cutlets in the skillet (if the oil has become too hot, reduce the heat to medium-low and wait for the temperature to come down before frying), and fry them on both sides until they are golden brown and cooked through, about 4 minutes total (you may need to fry the chicken in batches). Use tongs to transfer the chicken to a paper-towel-lined plate to drain and cool completely. Set the cooled fried chicken on a cutting board. Use a 1 ¼-inch round cookie cutter to stamp 24 rounds from the chicken cutlets, and place them on a parchment-paper-lined baking sheet.

    • 7

      Preheat the oven to 350°F. Spread 1/8 teaspoon of the tomato sauce on one side of each chicken round and cover the sauce with a piece of cheese. Place the chicken in the oven and bake until the cheese begins to melt, 2 to 3 minutes.

    • 8

      Remove from the oven, and use tongs to hold each round while you insert a lollipop stick or a skewer into the bottom edge of the chicken and halfway through the middle.

    • 9

      Finish with a parsley leaf. Place on a platter, or use a customized Styrofoam tray (see page 181), or fill a deep rectangular tray with dried heirloom Italian beans to hold the skewers upright, and serve.

    • 10

      Breaded uncooked chicken breasts can be wrapped in plastic wrap and kept frozen in a resealable gallon-sized freezer bag for up to 2 weeks. Thaw overnight in the refrigerator before frying.

    • 11

      Buy prepared chicken Parmesan from your favorite Italian restaurant or market and cut rounds out with a cookie cutter for the same effect in a lot less time.

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