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How to Cook Chicken Parm Like a Pro



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*Ingredients*
CHICKEN:
∙340g (2) chicken thighs (6 oz each)
∙Salt
∙125g (1c) all-purpose (AP) flour
∙2 large eggs, beaten
∙75g (1c) panko breadcrumbs
∙75g (¾c) grated parmesan cheese
∙2g (½t) black pepper
∙2g (½t) salt (for breading mixture)
∙200g (1c) olive oil (for frying)
∙2 slices provolone cheese
∙6 slices fresh mozzarella (approximately 60g/2 oz)
∙30g (¼c) grated parmesan cheese (for topping)

MARINARA:
∙Olive oil
∙30g (6 cloves) minced garlic
∙25g (2T) chopped Calabrian chiles (sub with 2–3g dried chili flakes)
∙75g (5T) tomato paste
∙800g (28 oz) can of crushed tomatoes
∙20g (5t) sugar
∙10g (3t) salt (for marinara sauce)
∙10g (2T) fresh basil, chiffonade

Instructions
Prepare the Chicken:
1. Season both sides of the chicken thighs generously with salt. Let rest for 10 minutes.
2. Place thighs in a freezer bag, one at a time, and pound it gently with a saucepan until it is about 7–8 inches long, 3 inches wide, and ½ inch thick. (20cmx7.5cmx1.25cm)

Bread the Chicken:
1. Prepare three trays: one with flour, one with beaten eggs, and one with a breadcrumb mixture (panko, parmesan, pepper and salt – mixed).
2. Coat each thigh thoroughly in flour, shaking off excess. Dip in beaten eggs to coat, ensuring no dry spots remain. Finally, press into the breadcrumb mixture, packing the breading tightly so no chicken is showing. Repeat for both thighs.

Rest the Breaded Chicken:
1. Place the breaded cutlets on a wire rack and refrigerate for 30 minutes to ensure the breading adheres during frying.

Make the Marinara Sauce:
1. Heat a sauce pan over medium heat and add olive oil (~15g).
2. Add minced garlic and chopped Calabrian chiles. Cook until garlic is soft and fragrant (~3–4 minutes).
3. Stir in tomato paste and cook for 60 seconds until it deepens in color.
4. Add crushed tomatoes (blended lightly with an immersion blender for a smoother texture), sugar, and salt. Simmer on low heat for 15 minutes until thickened.
5. Chiffonade basil. Turn 90 degrees and chop again. Stir in off heat.

Fry the Chicken:
1. Heat 200g/1c of olive oil in a large sauté pan to 350–375°F (177–190°C). Lay the breaded chicken carefully in the hot oil and fry for ~2 minutes on the first side until golden brown. Flip and fry for another 90–120 seconds.
2. Transfer fried cutlets to a wire rack.

Assemble the Chicken Parm:
1. Spread ¼ cup marinara sauce over each fried chicken cutlet.
2. Place 1 slice of provolone cheese and 3 slices of fresh mozzarella on each cutlet.
3. Sprinkle with grated parmesan cheese.

Broil or Bake:
1. Place cutlets under a broiler set to high for 3–4 minutes until the cheese is melted, bubbling, and browned. (If no broiler, bake at the highest oven setting for 6–8 minutes.)

CHAPTERS:
0:00 Prepping and breading the chicken
2:58 Marinara
4:22 Get yourself 5 ply
5:36 Finishing the marinara
6:53 Frying the chicken
8:12 Building and finishing the chicken parm

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#chickenparm #chickenparmesan

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“How to Cook Chicken Parm Like a Pro” üzerine 39 yorum

  4. Chicken parmesan is one of my favorite meals it and it is definitely not mid. The audacity!

    When I do chicken parm I have tray 1 be 1 cup flour : 1 tablespoon garlic powder, and tray 3 be 1 cup each grated parm and panko plus 1 teaspoon garlic powder, 1/2 teaspoon dried parsley.

    I always use breasts and just cook them to the correct temperature so they aren't overdone.

    I do like the idea of putting them in the fridge for a while; I will definitely try that next time. And I very much approve of your sauce to cheese ratio!

  23. ⚠ Hello Brian ! I've been watching your channel for a long time now, and making lot's of your recipes. However, I'm French, and today i ran into an issue with this video : it seems that YouTube activates by default their new AI auto-dubbing, so now I have a robot voice speaking in French instead of you speaking in English and it's AWFUL. I really can't watch the video like that (plus it makes my computer slow as mad). I didn't find yet how I could stop YouTube from doing that on the viewer's end. Could you please disable that feature ? I'm pretty sure no one will miss it (after all, subtitles exist for a reason). Thanks a lot !

  26. America's Test Kitchen did some tests and found no difference between dipping the chicken in flour and egg separately vs mixing 1 tbsp flour per egg into a batter before the bread crumb. Mixing flour and egg beforehand is also much easier to work with and wastes less flour.

  30. I can’t remember where I got this recipe from, but you should try it..pound pork cutlets thin, dredge in flour. (Salt and pepper at will whatever steps you like) Sear in butter for great color but not necessarily to cook through, cause we set them aside after they get good color on both sides. More butter, sauté generous amount of finely chopped shallots, add fresh thyme, when you’ve got maybe some fond and they’re done and colored, (at this point if you’re going to want more sauce or gravy amounts, before the shallots are completely done, drop in more butter and flour and cook out) deglaze w the French Apple brandy “Calvados,” add stock of your choice, reduce slightly, add cutlets back in with some fantastic heavy cream, cook til done! Serve with apple slices you’ve sautéed in butter til lightly caramelized over rice or noodles. Awesome on a cold winter night with a nice green salad! You can adjust all the liquid amounts for the amount of cutlets you’re making and the amount of sauce you want at the end. Pork and Calvados and thyme/butter is a fantastic combination! Also, just found a Japanese channel (George..something, Google “Japanese hamburg steak) and he had a new Panasonic ultra induction cooktop, it was amazing! You could enter the actual size of the pan so the whole bottom could be heated evenly..thought that was a super idea!

  34. This recipe looks super solid and actually not hard to execute. I've been making BA's recipe for past few years now, but think I may give this a try as it looks as if it may be easier and tastier! I especially like the sub of thighs for breasts.

    Question – to be more budget conscious, may just go with shredded mozz on top. Think it will still be "ok" or is the 3-cheese route going to be far superior?

    Thank you for continuing to give us home cooks solid recipes and techniques!!

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