6 Tips for an Awesome Chicken Parmesan!

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Learn my 6 tips for making an awesome Chicken Parmesan Dinner! From what type of chicken to buy, how to fry for ultimate crispiness, and more!

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BETH'S CHICKEN PARMESAN RECIPE
Serves 4
Print Recipe Here http://bit.ly/2UgLV1F


INGREDIENTS:

For Chicken:
4 Chicken breast cutlets, salted to taste 24-hours before serving
1/3 cup (35g) flour
1/3 cup (50g) bread crumbs
1/3 cup (50g) panko crumbs
1 ½ tsp (7.5ml) Italian seasoning
salt and pepper to taste
1/3 cup (30g) freshly grated parmesan cheese
1 egg, beaten
vegetable oil for frying

For sauce:
1 15-ounce (443ml) can tomato sauce
2 garlic cloves, minced
salt and pepper to taste
1 tbsp (15ml) olive oil

For Topping and serving:
1 cup (100g) shredded mozzarella cheese
½ lb (230g) buccatini pasta or spaghetti
15 cherry tomatoes
drizzle of olive oil
salt and pepper to taste

Garnish:
fresh basil
parmesan cheese shavings


METHOD:
Preheat oven to 425F (218C).

TIP #1: Buy Chicken Cutlets and salt 24 hours before! Cutlets will be uniform in thickness b/c cut by a skilled butcher. Assures chicken cooks at the same rate. Salting 24-hours before assures ultimate juiciness!

Start by boiling salted water for pasta.

Then prepare the sauce and allow it to simmer. In a medium sauce pot add 1 can of pure tomato sauce, garlic, salt and pepper to taste, and olive oil. Set to simmer

Then cook pasta. 1 bunch the size of a quarter enough for 2 people so just double that for 4.

TIP#2 Breading the chicken. For best flavor, crunch and coating that won’t slip off, follow this plan.

Prepare the dipping/coating station: Place Flour, Italian Bread Crumbs, Panko Bread Crumbs + Seasoning + Parmesan cheese combined, and beaten egg in separate shallow bowls.

Dip the chicken in the flour to coat, then the egg, then the panko cheese mixture.

Then in a small bowl toss the cherry tomatoes with a drizzle of oil olive, salt and pepper. Place them on a rimmed baking sheet, and place a roasting rack on top. Set aside.

TIP# 3: Use a cast iron pan with a good amount of oil to fry.
Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil. The cast iron pan will keep the heat even and consistent and is great for frying

Once the oil is hot fry chicken on both sides until golden brown. Transfer to a rimmed baking sheet fitted with a roasting rack.

TIP#4: Place chicken on a baking sheet with roasting rack. This preserves the crispness. Place cherry tomatoes tossed in olive oil below the rack to roast while chicken cooks.

TIP#5: To do not cover chicken in sauce. Only 1-2 tbsp of sauce is all you need be sure to leave a perimeter of crispy breading around the chicken.

TIP#6: Use already grated low-moisture mozzarella cheese. Low moisture cheese will not release excess water, which will make your sauce runny and your chicken soggy. Using the low moisture retains the crispiness!

Bake chicken at 425F for 10-15 minutes until chicken is cooked through and cheese is melted.

Drain pasta. Place in pot with sauce, mix to combine. Allow to rest at room temp, and then reheat right before serving.

Plating tips!

• Place chicken on plate, garnish with thin chiffonade of basil.
• Twirl pasta with serving fork or carving fork, transfer to large spoon, place two swirls on plate. Garnish with parmesan shavings made with a potato peeler
• Add a tiny basil leaf to each pasta mound
• Add roasted cherry tomatoes around pasta


ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.