The Best Chicken Parm Breaks All the Rules | Today’s Special

Byamazingfoodstv


Ashley shows you how to achieve chicken parmesan perfection with some easy tricks to ensure tender meat, a crispy crust, and a flavorful tomato sauce.

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49 Comments

  2. ### ATK Chicken Parm ###

    ~~~ Ingredients ~~~

    # for chickein

    2 boneless, skinless chicken breast

    2 oz mozzarella, shredded

    2 oz fontina, shredded

    1.5 oz parmesan, grated on microplane (3/4 cup grated)

    1/2 cup panko bread crumbs

    1/2 tsp garlic powder

    dried oregano

    1 tbsp flour

    # For sauce

    Olive oil

    2 cloves garlic

    1 28oz can crushed tomatoes

    sugar

    dried oregano

    red pepper flakes

    ~~~ Recipe ~~~

    1) Trim and cut chicken breast horizontally, pound for cutlest to 1/2 inch thick. Season chicken with salt and let sit for ~20 mins.

    2) Heat olive oil in sauce pan til shimmering, add garlic, 3/4 tsp salt, 1/4 tsp oregano, pinch of red pepper flakes. Cook until fragrant ~30 seconds.

    3) Add crushed tomatoes to pan, add 1/4 tsp sugar. Reduce heat to med-lo and simmer until slightly thickened ~20 minutes.

    4) Combine parmesan, panko, garlic powder, 1/4 tsp oregano, pepper in one dish.

    5) in another dish, combine flour and egg. Dredge each cutlet in egg mixture and then breadcrumb, covering in crumbs.

    6) Heat 1/3 cup of veggie oil over med-hi heat until shimmering. Cook cutlets 2 at a time ~1.5-2 mins per side.

    7) Place chicken on sheet tray and divide cheese evenly over chicken. Broil 2-4 mins until cheese browns.

    8) To complete sauce, stir in basil.

    9) top chicken with sauce and serve.

  4. Ashley is a great cook. I made this recipe and it came out wonderful. I used fresh tomatoes and they’re fantastic. But it’s this recipe used. I also made Ashley’s chicken sandwich recipe. Most of your recipes are wonderful. Chicken parmesan and chicken sandwich have become very big hits with my family.

  10. I've done this recipe except I used the air fryer to cut down on oil. It was spectacular! 5 minutes on Air Crisp (390 F), flip over, 4 more minutes, then added the cheese and cooked 2 minutes. Served over some Orzo pasta with a drizzle of Meyer Lemon Olive Oil (from Branch & Vine). WOW!!! It was good and not greasy! 🤤🤤🤤

  22. It’s not called chicken parmesan because it’s supposed to have parmesan cheese. It’s pollo alla parmigiana, or chicken in the style of Parma. Parmigiano Reggiano is the cheese, also named for Parma, that we call parmesan.

  29. The method in the ATK Light cookbook is my fav and the crispiest — mostly the same as this recipe, but oven-fry the chicken instead of pan-frying. Then the same method of spooning the sauce and cheese on top instead of the old fashioned mush in a baking dish. Love it.

  32. Looks delish! What a difference between a scientific way of cooking as compared to a “Nonnie” Italian style, where everything is done “by eye and feel” and is always delicious. Italians cook in a more romantic style adding love and tradition to everything they cook. Cooking schools teach us to be more “sterile”. Accuracy for me is always necessary when baking, where you need science to achieve the best results, but basic foods need cooking from the heart and soul. I did pick up some great tips though and will incorporate them next time I need to bread something.

  33. Made this just last night, and it was amazing! However, I put the SAUCE directly on the chicken, and then the cheese on top. It worked just fine. But the way Ashley did it will help prevent the chicken from getting soggy, as the cheese acts like a barrier between the breading and the sauce.

    Used a 12" non-stick instead of a 10", but needed more oil, otherwise, no problem.

    Sadly, the store was out of fresh basil, so had to use dry basil out of a bottle. It worked, but the next time I make this I will try to use fresh.

    If I were the supreme ruler of the world, I would make this the standard recipe for chicken parm. It's that good.

    The sauce was amazing! Had plenty left over, so made a batch of fresh linguine and used the sauce for that. Just as good as the chicken! Served that as a side item. Also served this with a Caesar salad. Didn't have any wine, but this dish would work well with a nice chianti.

    I will certainly make this again, and will mostly likely keep this recipe in regular rotation.

  39. I'm sure there's a good ATK reason for putting the sauce on top of the cheese, instead of the other way around, but this is too far afield for me to travel. Is there a downside to me putting the sauce atop the cutlet, the cheese over that, and then into the broiler?

  43. I’d recommend 3/4 regular bread crumbs and 1/4 Panko. Panko chicken anything just reminds me of Katsu Chicken. While I like my chicken parm crispy, Panko is a smidge too crispy/flakey. Try Olive Oil Crackers as well. That’s next level as a breading.

  47. "Parmesan" is the american version of DOC Parmeggiano Reggiano aged cheese. While there are some good American Parmesan hard cheese, a small wedge of the real stuff won't set you back too much.
    DOC is the italian and french legal identifier of authenticity (Denominazioni di origine controllata)

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