The Best Chicken Parm Breaks All the Rules
About this recipe
Chicken Parmesan is a classic dish that can easily go wrong, but this recipe aims to break the mold with some smart techniques. The creator, Ashley, shares her tips for achieving tender chicken, a crispy crust, and a flavorful tomato sauce that elevates the dish beyond the ordinary.
With a focus on proper preparation and seasoning, this version of Chicken Parmesan promises to avoid the common pitfalls of bland chicken, rubbery cheese, and mediocre sauce. Get ready to impress with a dish that's both comforting and delicious.
Ingredient notes
- Chicken breasts should be about 6-8 ounces each.
- Use 1/8 teaspoon of salt per side of chicken for seasoning.
- For the tomato sauce, you'll need 3/4 teaspoon of salt, 1/4 teaspoon of dried oregano, and a pinch of red pepper flakes.
- The cheese mixture includes 2 ounces each of shredded mozzarella and fontina cheese, and 1.5 ounces of grated Parmesan cheese (about 3/4 cup once grated).
- The coating consists of 1/2 cup of panko breadcrumbs, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, and 1/4 teaspoon of black pepper.
Tips from America's Test Kitchen’s video
- Freezing the chicken for 15 minutes makes it easier to slice in half horizontally.
- Pounding the chicken to a thickness of 1/2 inch ensures even cooking and a better portion size.
- Sprinkling salt on the chicken before cooking helps to season it and prevents it from drying out.
- Using a mixture of mozzarella and fontina cheese enhances flavor and texture, preventing rubberiness.
- Panko breadcrumbs create a crispier coating compared to regular breadcrumbs.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- What is the total time required to make this Chicken Parmesan?
- The total time to make this Chicken Parmesan is 60 minutes.
- What thickness should the chicken be pounded to?
- The chicken should be pounded to a thickness of 1/2 inch.
- What type of breadcrumbs are used in the coating?
- The recipe uses panko breadcrumbs for a crispier coating.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim any visible fat or connective tissue from the chicken breasts.
- 2
Freeze the chicken breasts for 15 minutes to firm them up for easier slicing.
- 3
Cut each chicken breast in half horizontally to create two even pieces.
- 4
Pound each piece to a thickness of 1/2 inch for even cooking.
- 5
Sprinkle each side of the chicken with 1/8 teaspoon of salt and let sit at room temperature for 20 minutes.
- 6
Heat olive oil in a saucepan over medium heat until shimmering.
- 7
Mince garlic cloves and add to the saucepan.
- 8
Add 3/4 teaspoon of salt, 1/4 teaspoon of dried oregano, and a pinch of red pepper flakes to the saucepan.
- 9
Stir and cook until fragrant, about 30 seconds.
- 10
Chop fresh basil and set aside for later use.
- 11
Add 1 can of crushed tomatoes to the saucepan and stir.
- 12
Add 1/4 teaspoon of sugar to the sauce to balance acidity.
- 13
Once simmering, reduce heat to medium-low and let cook for 20 minutes until slightly thickened.
- 14
In a bowl, combine 2 ounces of shredded mozzarella and 2 ounces of shredded fontina cheese and set aside.
- 15
Grate 1.5 ounces of Parmesan cheese and set aside for the coating.
- 16
In another bowl, combine 1/2 cup of panko breadcrumbs, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, and 1/4 teaspoon of black pepper.
- 17
In a shallow dish, add 1 tablespoon of flour and crack in 1 egg, mixing to create a glue for the chicken.
- 18
Pat the chicken dry with paper towels to ensure the coating sticks well.
- 19
Dredge each piece of chicken in the egg mixture, then coat with the panko mixture, pressing firmly to adhere.
Heads up — we had to guess a little:
- The quantity of salt for the chicken was inferred based on standard seasoning practices.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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