The Best Chicken Parmesan recipe definitely lives up to it’s title! Cook’s Illustrated shows how to make a moist and flavorful chicken filet!
Anything that touts, the best gets my attention especially when it comes from the pros. I’ve been a subscriber to Cook’s Illustrated Magazine for a lot of years. Cooking is a science experiment! Don’t you think?
It doesn’t matter if you are a new cook or have been experimenting with different recipes for years, there is always something new to learn. Cook’s Illustrated explains why different cooking techniques work and gives details on how they arrived at the end result.
I mostly bake my chicken or stir-fry it, but this recipe calls for a shallow fry technique, which means your meat isn’t completely submerged in oil. It has enough oil to crisp up the crust, which no doubt aids in the flavor, confirming the title, The Best Chicken Parmesan.
The Best Chicken Parmesan
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 3/4 teaspoon salt
- 1/4 teaspoon dried oregano
- pinch of red pepper flakes
- 1 28-ounce can crushed tomatoes
- 2 tablespoons coarsely chopped fresh basil
- 2 6 - 8 ouncebonless, skinless chicken breasts, trimmed, halved horizontally and pounded 1/2 inch thick
- 1 teaspoon kosher salt
- 1/2 cup mozzarella cheese shredded
- 1/2 cup fontina cheese shredded (I used three cheese mixture)
- 1 large egg
- 1 Tablespoon all purpose flour
- 3/4 cup parmesan cheese grated
- 1/2 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/3 cup vegetable oil I used grape seed
- 1/4 cup torn fresh basil
- Heat 1 tablespoon of oil in medium saucepan over medium heat. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes. Cook stirring until fragrant. Stir in tomatoes and sugar. Increase to high and bring to a simmer. Reduce heat to medium low and simmer for about 20 minutes. Remove from heat and stir in basil and remaining tablespoon of oil. Season with salt and pepper to taste.
- Sprinkle each cutlet with 1/8 teaspoon of salt and let stand at room temperature for 20 minutes. Mix cheeses together and set aside.
- Whisk egg and flour to together in a shallow dish until smooth. Combine parmesan , panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge each cutlet in egg mixture, then coat all sides in parmesan mixture. Press lightly if needed to so crumbs stick to the chicken. Set aside.
- Heat oil in a 10" nonstick skillet over medium-high heat until the oil shimmers.Two at a time, place cutlets in pan and don't move them until bottoms are crispy and golden in color. This takes about 1 1/2 -2 minutes. Carefully flip cutlets, repeating on the second side. Transfer to paper towel lined plate and repeat with remaining cutlets.
- Place cutlets on a baking sheet and sprinkle cheese mixture evenly over chicken. Broil until cheese is melted and beginning to brown, approximately 2 to 4 minutes. Transfer to serving platter and top each with a couple of tablespoons of sauce. Serve immediately.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Cooks Illustrated, March & April 2013
Here are some tips I learned while making this recipe. Salting the chicken alters the proteins and helps keep more moisture in the meat. What a difference that simple step makes. I couldn’t believe how moist and tender the chicken cooked.
I also learned that the cheese acts as a barrier between the crispy layer on the chicken and the sauce, so it won’t get soggy as soon as the sauce is added. Sheesh, seems so logical, right?
Keep this recipe handy. I guarantee you will be happy with the results.
Leftovers? Slice the chicken and add it to a green salad or make a parmesan cheese sandwich.
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