Chicken Parmesan
About this recipe
Chicken Parmesan is a classic Italian-American dish that combines crispy breaded chicken with rich tomato sauce and melted cheese. This version, as demonstrated by Babish, emphasizes a homemade tomato sauce and a double-breading technique for extra crunch.
The key to this Chicken Parmesan is the careful preparation of the chicken and the sauce, ensuring that every bite is flavorful and satisfying. By using fresh ingredients and a few simple techniques, you can create a dish that's not only delicious but also visually appealing.
Ingredient notes
- You can use up to 3 tablespoons of tomato paste if you prefer a richer sauce.
- For the water, you can use either tap or bottled water.
Tips from Binging with Babish’s video
- Butterflying and pounding the chicken breasts helps them cook evenly and quickly, maximizing the surface area for breading.
- Creating an egg slurry by adding a sprinkle of flour to the beaten eggs helps the coating adhere better to the chicken.
- Letting the breaded chicken rest in the breadcrumbs before frying strengthens the coating, resulting in a crispier crust.
Good to know
- How long does it take to make Chicken Parmesan?
- The total time to make Chicken Parmesan is about 90 minutes.
- What can I use instead of peanut oil for frying?
- The video does not specify alternatives to peanut oil, but you can use any oil with a high smoke point for frying.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make a basic tomato sauce by sautéing chopped onion in a pan for about 3 minutes until translucent.
- 2
Add minced garlic and sauté for another 30 seconds.
- 3
Stir in 2 to 3 tablespoons of tomato paste and a shake of red chili flakes, sauté for about a minute.
- 4
Add a 28-ounce can of whole San Marzano tomatoes, crush them, and bring to a simmer over medium heat.
- 5
Add a shake of dried oregano, a couple of stems of basil, and 1 cup of water. Let simmer for about 45 minutes.
- 6
Prepare the chicken by butterflying 4 large breasts and pounding them out to an even thickness.
- 7
Season the chicken with kosher salt and freshly ground pepper, then set aside.
- 8
Set up a breading station with beaten eggs, all-purpose flour, and panko breadcrumbs mixed with grated Parmesan cheese.
- 9
Add a sprinkle of flour to the eggs to create an egg slurry for better adhesion.
- 10
Season the flour with garlic powder, dried oregano, dried basil, and freshly ground pepper.
- 11
Use the wet hand, dry hand technique to coat the chicken: first in flour, then in egg, and finally in breadcrumbs.
- 12
Let the breaded chicken rest in the breadcrumbs until ready to fry.
- 13
Heat 1 quart of peanut oil to 350°F and fry the chicken for about 5 minutes until golden brown and cooked through.
- 14
Drain the fried chicken on paper towels to absorb excess oil.
- 15
Preheat the broiler and place the chicken on a wire rack over a baking sheet.
- 16
Top the chicken with fresh basil, slices of fresh mozzarella, and freshly grated Parmesan cheese.
- 17
Broil for a few minutes until the cheese is bubbly.
- 18
Meanwhile, cook pasta in boiling water and finish it in the tomato sauce with a half cup of pasta water.
- 19
Once the pasta is cooked, add freshly chopped basil, freshly shaved Parmesan, and unsalted butter to the sauce.
- 20
Plate the chicken on top of the pasta, spoon sauce over the chicken, and garnish with shaved Parmesan and fresh basil.
Heads up — we had to guess a little:
- The quantity of garlic cloves is inferred as 'a couple' which typically means 2.
- The quantity of tomato paste is inferred as '2 to 3 tablespoons' based on common usage in similar recipes.
- The quantity of eggs is inferred as '3' based on the context of the recipe and typical usage for breading.
- The quantity of flour is inferred as '1 cup' based on standard breading techniques.
- The quantity of panko breadcrumbs is inferred as '1 cup' based on standard breading techniques.
- The quantity of Parmesan cheese is inferred as '1 cup' based on standard breading techniques.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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