How To Improve Your Chicken Parmesan
For this FULL recipe and all my other recipes… check out my website at www.triggtube.com OR visit the link in my bio
INGREDIENTS:
1 Chicken Breast Large
¼ c Flour (60g)
1 Egg Scrambled
½ Tbsp Water (8g)
1 c Panko or Breadcrumbs (60g)
¼ c Parmesan (30g) Grated
8oz Mozzarella (226g)
Salt To Taste
STEPS:
Slice the Chicken Breast sideways into two even halves and roll/pound under parchment/wax paper until the meat is a uniform ¼ inch thick (6mm) across the entire piece
Fill three shallow trays with the following…
1. Flour and a pinch of Salt,
2. Egg, Water and a pinch of Salt,
3. Panko Breadcrumbs, Parmesan cheese, and a pinch of Salt*
Coat the Flat Chicken fully in the three mixtures, going from the Flour to the Egg to the Panko**
Heat a shallow layer of Oil in a heavy pan and shallow fry the Coated Chicken on high until the crust turns golden brown***
Top with a sprinkle of Salt and thin slices of Mozzarella cheese before broiling under a watchful eye until the cheese melts and slightly begins to brown
Serve with some pasta, some veggies, or in a sandwich. However you like it… just don’t forget the marinara sauce just before serving.
*For a little extra flavor, you can add some dried Italian spices to the breadcrumbs, like oregano, basil or parsley. I prefer adding them to the marinara sauce though so they don’t burn in the oil.
**If you’re working on many chicken breasts at a time, you can leave them sitting in the breadcrumbs while you coat the other pieces
***If the chicken is browning unevenly, you can use a spoon to baste the hot oil on the sections that need to cook more
#chicken #cooking #recipes
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Perfect Chicken Parm Secrets
For this FULL recipe and all my other recipes… check out my website at http://www.triggtube.com OR visit the link in my bio
INGREDIENTS:
1 Chicken Breast Large
¼ c Flour (60g)
1 Egg Scrambled
½ Tbsp Water (8g)
1 c Panko or Breadcrumbs (60g)
¼ c Parmesan (30g) Grated
8oz Mozzarella (226g)
Salt To Taste
STEPS:
Slice the Chicken Breast sideways into two even halves and roll/pound under parchment/wax paper until the meat is a uniform ¼ inch thick (6mm) across the entire piece
Fill three shallow trays with the following…
1. Flour and a pinch of Salt,
2. Egg, Water and a pinch of Salt,
3. Panko Breadcrumbs, Parmesan cheese, and a pinch of Salt*
Coat the Flat Chicken fully in the three mixtures, going from the Flour to the Egg to the Panko**
Heat a shallow layer of Oil in a heavy pan and shallow fry the Coated Chicken on high until the crust turns golden brown***
Top with a sprinkle of Salt and thin slices of Mozzarella cheese before broiling under a watchful eye until the cheese melts and slightly begins to brown
Serve with some pasta, some veggies, or in a sandwich. However you like it… just don’t forget the marinara sauce just before serving.
*For a little extra flavor, you can add some dried Italian spices to the breadcrumbs, like oregano, basil or parsley. I prefer adding them to the marinara sauce though so they don’t burn in the oil.
**If you’re working on many chicken breasts at a time, you can leave them sitting in the breadcrumbs while you coat the other pieces
***If the chicken is browning unevenly, you can use a spoon to baste the hot oil on the sections that need to cook more
#chicken #cooking #recipes
Has issues with plastic, but wont wash the chicken. Irony
nice!
@@arthurrubents
Serving this with spaghetti is super weird lol
Parm? It’s obviously a Parma
Wait, no spices?
Footage not found 😂 dead 😂😂
I love your channel so much 😭😭😭
I have some ways I do it. I actually season the raw chicken with Parmesan and black pepper before flowering it. I also use egg white and a little water for the liquid part, I swear this makes the crust kind of thinner and separates it less. Then instead of panko I used Italian breadcrumb or I blend croutons. Comes out bomb
"Where's the cheese"
"IT'S UNDER THE SAUCE"
Better than the Boston Market frozen Chicken Parm.
Man, the Boston Market frozen Chicken parm was so depressing. It'll even make you depressed
The sauce is doing very heavy lifting here. It's not bad without it but it's not extraordinary ether. No hate here but it wasn't said about much (from what i found marinara is used). For now in the series the chicken tenders are my favourite cause they are like completely changed my chicken menu.
"We don't have any friends. Nobody likes us"
El Momo ve esto y lo caga a tiros
nothing's perfect
ESO ES UNA MILANESA
We call it Schnitzel
Well… the panko doesn’t have Italian seasoning…. So would it not be katsu? 😅
I usually dry the chicken with a paper towel and then season it with salt and pepper before i cover it with flower, egg, and breadcrumbs ( I don't own any panko )
thanks
i'm italian and I have no idea what that is but it looks amazing
I always cover the breast in plastic and pound the shit out of it, because it roughens up the surface making the crust stick even better while also getting more crispy. Of course you can use something that's not plastic, just cover it with something that makes sense