Chicken Parmesan

I picked this recipe up in a Cook Illustrated Magazine.  It was titled “Best Chicken Parmesan” and tonight when I made it for dinner Derek did say, “this chicken parmesan that you make is the best I’ve ever had.”  Their whole point was to not make soggy, bland, and dried out Chicken Parmesan, and I think they accomplished it.  I don’t much care for the marinara tomato sauce recipe they have, which I remembered when I made it again tonight, so I plan to just use my own in the future.  This only makes 4 servings, but you could easily 1 1/2 or double the recipe.

Chicken Parmesan

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 2 oz mozzarella cheese, shredded (1/2 C)
  • 2 oz fontina cheese, shredded (1/2 C)
  • 1 large egg
  • 1 Tbsp flour
  • 1 1/2 oz Parmesan cheese, grated (3/4 C)
  • 1/2 C panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp pepper
  • 1/3 C vegetable oil
  • 1/4 C torn fresh basil

Directions:

  1. Freeze the chicken breasts for 15 minutes to help with even slicing.
  2. Slice chicken breasts in half horizontally, then pound them to 1/2 in thickness (I usually only have to pound the fatter end).
  3. Sprinkle each side of each cutlet with 1/8 tsp kosher salt and let stand at room temperature for 20 minutes.
  4. Combine mozzarella and fontina cheese in a bowl and set aside.
  5. Adjust oven rack to 4 inches from broiler element and heat broiler.
  6. Whist egg and flour together in pie plate or shallow dish until smooth.
  7. Combine Parmesan, panko, garlic powder, oregano, and pepper in a second shallow dish or pie plate.
  8. Pat chicken dry with paper towels.
  9. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off.  Then coat all sides with parmesan mixture, pressing gently so crumbs adhere.  Transfer cutlet to a large plate and repeat with remaining cutlets.
  10. Heat oil in a 10-in 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, about 2 minutes.  Using tongs, carefully flip cutlets and cook on second side until golden brown, about 2 minutes.  Transfer cutlets to large plate and repeat with remaining cutlets.
  11. Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface areas as possible.  Broil until cheese is melted and beginning to brown, 2-4 minutes.
  12. Top each cutlet with sauce and fresh basil.  Serve with pasta.

 

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