How To Make The Best Chicken Parmigiana (Chicken Parmesan)
213,414
Published 2021-05-07
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CHICKEN PARMIGIANA (PARMESAN)
INGREDIENTS
For the Chicken
6 thin-sliced chicken cutlets
2 cups Italian seasoned breadcrumbs - seasoned with 3 tablespoons grated parmesan
1 cup flour - seasoned with 1 tsp kosher salt and 1/2 tsp pepper
3 eggs - beaten
Olive oil - for frying
1 1/2 - 2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese - divided
For the sauce
1 (28) ounce can high quality plum tomatoes - blender pulsed
½ teaspoon dry oregano
4 cloves garlic - minced
¼ cup olive oil
1/2 teaspoon kosher salt - plus more to taste
½ teaspoon crushed red pepper flakes - optional
SAUCE INSTRUCTIONS
1. In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes and cook for 30 seconds more.
2. Add the tomatoes, stir together, and bring the sauce to a simmer. Season with salt and oregano.
3. Taste test it, and adjust salt and pepper if required. When satisfied set the sauce aside.
FRYING AND ASSEMBLING CHICKEN PARMIGIANA
1. Dredge the cutlets in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded cutlets onto parchment paper.
2. Pour the olive a ½-¾” high into a large frying pan and heat oil to 370f. The burner should be set to about medium heat and take about 5-7 minutes to get to 370f.
3. Test the oil and then fry the cutlets for 2-3 minutes per side and place finished cutlets on a wire rack so that they don’t become soggy.
4. In a nonstick baking sheet spread the cutlets out and place a few tablespoons of the sauce onto them, then a ¼ cup or so of the mozzarella cheese and finally a couple tablespoons of the parmesan cheese on top.
5. Bake the cutlets at 450 for 2-3 minutes, then broil for 30-60 seconds to melt the cheese. When finished grate some more parmesan onto the hot chicken parmigiana. Serve with the extra sauce on the side. Enjoy!
SERVE WITH:
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All Comments (21)
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Watch the whole parmigiana series! youtube.com/playlist?list=PL0QyikC1o6v1NR387m23_mU…
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I love all the extra tips and information you share. You're not just teaching us how to make this recipe, you're teaching us how to cook.
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This has quickly become one of my favorite food channels. Each video just oozes with experience and professionalism while also being very relaxed, chilled out, and extremely lenient to casual cooks with the recipes and how to approach them, which honestly gives a very... Italian Bob Ross kind of energy. Fantastic content.
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I dig how you get right into it, no fluff before hand!
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your recipes are simple, straightforward and absolutely delicious. one of the best italian cooking channels on youtube for sure
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This channel is amazing, I've been doing this for years identically, and seeing you do it 100% the same makes my heart smile. Everyone, that part where he said you can also mix in cheese into the breadcrumbs, definitely do that, guaranteed first class trip to flavortown lmao. Much love from a fellow New Yorker.
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YouTube's algorithm delivered pure gold to me. Love these videos! Your unpretentious nature and 'do whatever YOU want' mantra is such a joy to watch. You cook like a person who invites us into your home and not a typical 'celebrity chef'. Seems like it would be fun to hang with you guys and drink some wine while enjoying one of these meals! Such a fun family man! I'm always cooking with my kids too, and it's the best parts of the day.
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Great video. I love when the family comes in. They just make it feel so authentic and down-home. Can't wait to elevate my parm game for my family.
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Recently found your channel and have been working my way through the videos. I don't know that I've ever felt more like I was just hanging out in someone's kitchen while they cook. You make everything very approachable for a home cook, and it all looks so good. Plus you have a zucchini playlist! One of my favorite ingredients that I don't think gets the credit it deserves.
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I actually just made this following your directions/recipe - and it turned out fantastic! I finally found a way to make the chicken crispy thanks to you - so thank you! Everybody loved my chicken parm!
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Thanks for sharing. I made it tonight for dinner. Came out looking and tasting great. Easy to follow video and directions. Appreciate the tips and your skills.
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I love that the family gets involved. This channel needs more subs and views.
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Thank you for this video! I made this tonight for my family and they all loved it. I've never made successful chicken parm before. The breading falls off or the fry is uneven. This was perfect!
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This channel is awesome. I like cooking homemade Italian at home. The meals taste better when you infuse your passion and cook for those you love.
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Thank you my friend. I love chicken parm. It’s one of my favorites. Also i appreciate all your tips and advice, for those like myself who aren’t professional cooks or chefs but I love cooking!
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I really love these videos! I've learned so much from you and look forward to more recipes. Thanks, Jim!
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What you do is wonderfully good. Thank you. Bringing in your family to taste is genius.
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A trick I learned many years ago to re-use oil is to get a potato or more and scrub them clean -- no need to peel. Cut them into thick slices and put them into the frying pan and cook until very crisp. As they're cooking, the oil will clear before your eyes. Remove the potatoes and discard. The should be clean for re-use.
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You have become my favorite food channel. I like the way you explain what and why your are using a certain ingredient or using a technique. Can’t wait to try my hand at chicken parmigiana
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Thank you for making chicken parm so easy!! What a blessing!
