Crispy Chicken Parm
7,328,881
Published 2019-03-23
Two chicken breasts
Glug of white wine
Salt
Pepper
Olive oil
Four cloves of garlic, chopped
One shallot, chopped
Two tablespoons of tomato paste
One 28-ounce can of crushed tomatoes
Handful of flour
One egg, beaten
Two cups of Panko
Grated Parmesan or pecorino cheese
Half-pound of spaghetti
Fresh basil leaves, torn
Cut the chicken breasts to half their original thickness, yielding four equal pieces. Pound them out on both sides, ideally with a spiked meat mallet. Season both sides liberally with salt and pepper. Put the chicken in a bowl with some of the chopped garlic and just enough white wine to coat. Toss and refrigerate.
For the tomato sauce, fry the shallots and the remaining garlic in olive oil until soft. Put in the tomato paste and fry briefly, then the canned tomatoes and a glug of white wine. Reduce heat to a simmer, and cook for about 30 minutes, stirring frequently to keep it from burning.
When the sauce is about ready, prepare to bread the chicken by putting the flour and breadcrumbs onto separate plates and the beaten egg in a bowl. Grate a large pile of cheese onto the breadcrumbs and toss to mix it in. Dry the marinade off the chicken on paper towels.
Put a pot of salted water on the boil for the spaghetti.
Coat each piece of chicken in flour, then egg, then breadcrumbs/cheese.
Pour a heavy coating of olive oil into a wide pan on medium heat. Fry the chicken gently, two pieces at a time, until golden on both sides and the internal temperature reads 160 F — 6-8 minutes. Remove cooked chicken to a cooling rack. You’ll probably need to add more olive oil for the second batch.
Start the spaghetti cooking when you start frying the second batch of chicken, and drain it when finished.
Add basil to the tomato sauce, pour some sauce into the drained spaghetti and toss. Divide spaghetti onto four serving plates and top with grated cheese. Place a few dollops of sauce around the outside of each plate and place the chicken pieces. Dip each bite of chicken into the sauce as you eat.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
All Comments (21)
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I love how diplomatic the language was when he referred to his grandma.
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Gordon Ramsay: Olive Oil Adam: White Wine
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stages of grief: Denial: The first stage, denial helps us minimize the overwhelming pain of loss. As we process the reality of our loss, we are also trying to survive emotional pain. It can be hard to believe we have lost an important person in our lives, especially when we may have just spoken with this person the previous week or even the previous day. Flour: Flour
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"Here come the stages of breading. The first one is denial. Then flour." is probably my all time favorite Adam quote.
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Babish: kosher salt Gordon: olive oil Matheson: butter Ragusea: white wine Jean Pierre: ONYO
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Has halves of onions lying around PROCEEDS TO CUT A SHALLOT
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*breaks the pasta in half* italians: wait, that illegal
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Adam, I just made this recipe for my 94 year old Italian grandmother (and myself), and she loved it. That isn't always an easy thing to accomplish these days, so please try to take this as the highest compliment I can give. Thank you for your suggested recipe, and the explanatory video, everything fit her styles and tastes exactly, and I was so happy to make this. Your many videos have been wonderful to explore, and they will surely have a lasting impact for years to come (as this one already has).
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This man dissed his grandma's cooking AND Gordon Ramsay, brave...
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Why I Sauce My Plate, NOT My Chicken
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I made this for our big family dinner last night for 9 people. I appreciated the explanations of why you were adding things that was very helpful. Turned out really yummy. Thanks for sharing Adam! Fyi if anyone wants to make it without using wine, apple juice, white grape juice or even martinellis works.
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i’m very inexperienced at cooking and this was the most complicated thing i ever made but it was so bomb. thank you
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"uses shallots because he always has halves of onion left over" "shows onion half" "Doesn't use it"
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I just made this tonight! I was really impressed with how this turned out. The wine marinade was really interesting, and I really enjoyed the complexity from the cheese being mixed with the bread crumbs. It wasn't as crispy as the tonkatsu I normally make, but the flavor definitely made up for it.
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"This is why I put sauce on my plate, and not the chicken."
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In one video, he: -Dissed grandma's cooking -Dissed Gordon Ramsay english words knowledge -Broke spagetti in half Bruh, That's some brave man right there
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"here come the stages of breading. the first one is denial." well that puts a lot of my childhood into perspective
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This was the first video I'd ever seen from this guy. I loved his "over it" style and the fact he didn't care for sticking to tradition. I'm so glad I stuck around
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When I lived in the US (NY) I noticed they use Pecorino Romano (they just called it Romano) instead of Parmigiano Reggiano in most dishes. Italian Americans also used to correct my Italian pronunciation of words like mozzarella and Parmesan 😂 even though I’m Italian
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Wow I found a good cooking channel without someone being so fancy or complicated and sounds so relatable
