Chicken Parm TRUFF Style

This homemade marinara is simmered with garlic and White TRUFF. A crispy chicken cutlet is first marinated before breading and fried nice and crisp. A healthy slathering of our recently made sauce and mozzarella cheese completes this dish. Serve with a bit of your favorite noodles.

For a little work-around, you can make the sauce a couple of days ahead of time. Store it refrigerated and deploy when you’re ready to parm-out. The chicken can also be marinated overnight, saving even more time, if necessary.







Prep time

30 minutes

Cook time

45 minutes


Purgatory Sauce:

  • 1/4 cup extra virgin olive oil
  • 1/2 each yellow onion, peeled and minced
  • 4 each garlic cloves, peeled and minced
  • 1 28 oz. can tomato puree
  • 2 tablespoons White TRUFF
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • Pinch of cracked black pepper


  • 4 boneless skinless chicken breasts
  • 3 garlic cloves, peeled and minced
  • 1/2 lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons salt
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 2 ½ cups panko bread crumbs
  • 2/3 cup extra virgin olive oil (plus a little extra if necessary)
  • 1 ½ cups shredded mozzarella
  • Fresh basil or parsley, chopped for garnish



Heat the oil in a medium pot over medium-high heat. Once the oil is hot, add the onion and garlic. Sauté until fragrant and tender, about 2-3 minutes. Add the tomato puree, White TRUFF, tomato paste, salt, sugar, and pepper. Stir to combine and bring to a simmer. Simmer for 15-20 minutes, stirring occasionally. Keep it warm until ready to serve, or cool and refrigerate until ready to finish the meal.

Place the chicken breasts in a large zipper bag and flatten into cutlets using a meat mallet. Add garlic, lemon juice, oil, and salt to the bag and shake to coat the cutlets. Refrigerate for 30 minutes (or overnight).

Set up your breading station with flour in one large bowl, eggs in another, and bread crumbs in a third.

Heat the remaining oil (2/3 cup) in a large, high-sided skillet over medium-high heat (to 350°F). While the oil is preheating, bread the chicken. Dip the cutlets into the flour, shaking off any excess. Then dip in the egg followed by bread crumbs pressing with your hands to adhere.

Carefully add the chicken to the hot oil and fry for 3-4 minutes per side or until golden brown and cooked through. Remove to a wire rack or paper towel to drain.

Preheat the oven to broil. Place cutlets on a baking sheet and cover with sauce and cheese. Broil for 2-3 minutes or until the cheese is bubbly and slightly golden-brown. Remove from the oven.

Serve with your favorite pasta noodles and sprinkle with herbs (parsley or basil) before serving.

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