Chicken Parmesan

Hands down, this in one of the best chicken dishes I have ever made. Through the years, I have attempted chicken parm but could never quite get it right. Everything from the chicken being dry, breading not crispy, chewy cheese, you name it, I have had the issue. So when I saw America’s Test Kitchen version, I knew I had to try it. As usual, they came through with an incredible and fool proof recipe. I felt like I was eating chicken parm from the best restaurant in town. The chicken turned out perfect, the cheese was a perfect blend, and the sauce is really good!

I am already thinking how I can incorporate different techniques learned in this recipe for new dishes! But for now, here is the perfect chicken parmesan recipe, brought to you from ATK! One note is, whenever I dry or wet brine chicken, I find it better to rinse off the chicken after the brine step to ensure you don’t end up with too salty chicken. That is not captured below, just a personal preference of mine.

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Coated and fried.

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Fixing to go into the oven, set-on broil for a few minutes.

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Plated, and served with penne pasta, utilizing the extra sauce from the recipe.

Chicken Parmesan

Ingredients

Sauce

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Kosher salt and pepper

¼ teaspoon dried oregano

Pinch red pepper flakes

1 (28-oz) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

 

Chicken

2 (6-8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally and pounded ½ inch thick

1 teaspoon kosher salt

2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)

2 ounces fontina cheese, shredded (1/2 cup)

1 large egg

1 tablespoon all-purpose flour

1 ½ ounces parmesan cheese, grated (3/4 cup)

½ cup panko bread crumbs

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon pepper

1/3 cup vegetable oil

¼ cup torn fresh basil

 

Instructions

FOR THE SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.

FOR THE CHICKEN: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.

Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets.

Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.

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