Chicken Parmesan: Crispy Breading, Red Sauce, and Melted Mozzarella

Overview

This video details how to prepare crispy chicken parmesan, focusing on preserving the cutlet's crunch under sauce and cheese. It outlines steps for perfect breading, shallow frying, and a brief oven finish to achieve an ideal balance of textures and flavors.

Ingredients

• 2 large chicken breasts
• Salt
• Pepper
• 1/2 cup flour
• 2 beaten eggs
• 1 1/2 cups Italian breadcrumbs
• 1/2 cup grated Parmesan
• Olive oil
• 2 cups marinara (for 4 pieces)
• 8 ounces mozzarella
• Basil

Instructions

1. Split and pound 2 large chicken breasts into 4 even cutlets.
2. Season cutlets with salt and pepper.
3. Set up dredging stations with 1/2 cup flour, 2 beaten eggs, and a breadcrumb mixture of 1 1/2 cups Italian breadcrumbs plus 1/2 cup grated Parmesan.
4. Bread each cutlet carefully: flour, egg, then crumbs, pressing the coating on so it grips.
5. Shallow fry the cutlets in olive oil until deeply golden and cooked through.
6. Transfer cutlets to a rack or tray.
7. Top each cutlet with a light layer of marinara, about 2 cups total for all 4 pieces.
8. Add 8 ounces mozzarella to each cutlet.
9. Finish the cutlets in a 425 degree oven or under the broiler just until the mozzarella melts and begins to bubble.
10. Garnish with basil right before serving.
11. Plate immediately while the cheese still stretches and the cutlet still holds.
12. Serve hot with extra basil if desired.
13. Cut into the cutlet and listen for the crust underneath.

In this video

• The main challenge of chicken parmesan is maintaining the cutlet's crispness even after being topped with marinara and mozzarella.
• Begin by splitting and pounding 2 large chicken breasts into 4 even cutlets, then season them with salt and pepper.
• Dredging stations should include 1/2 cup flour, 2 beaten eggs, and a breadcrumb mixture of 1 1/2 cups Italian breadcrumbs plus 1/2 cup grated Parmesan.
• Each cutlet must be carefully breaded in flour, then egg, then crumbs, pressing the coating on firmly to act as armor.
• Shallow fry the breaded cutlets in olive oil until they are deeply golden and thoroughly cooked, then transfer them to a rack.
• Top each cutlet with a light layer of marinara, using approximately 2 cups total for all 4 pieces, and add 8 ounces of mozzarella.
• Finish the cutlets in a 425 degree oven or under the broiler just until the mozzarella melts and begins to bubble.
• This finishing step should be brief, designed to melt the cheese without overcooking or softening the underlying cutlet.
• Garnish the chicken parmesan with basil immediately before serving to enhance presentation and flavor.
• The ideal bite should deliver crispness, sauce, cheese, and chicken in that specific order, with the cutlet retaining its structure.

Frequently asked questions

How do you keep chicken parmesan crispy?

To keep chicken parmesan crispy, ensure cutlets are deeply golden from shallow frying before adding sauce, apply a light layer of marinara, and use enough mozzarella to melt without submerging the crust. A brief finish in a hot oven helps maintain crispness and melt the cheese.

What is the best way to bread chicken cutlets for chicken parmesan?

The best way to bread chicken cutlets is by setting up dredging stations with 1/2 cup flour, 2 beaten eggs, and a breadcrumb mixture of 1 1/2 cups Italian breadcrumbs plus 1/2 cup grated Parmesan, pressing the coating firmly onto the chicken.

How much mozzarella should be used for chicken parmesan?

Use 8 ounces of mozzarella for 4 cutlets. This quantity is sufficient to flavor and melt without submerging the crust, thereby helping to preserve the cutlet's crisp texture.

What is the finishing temperature for chicken parmesan?

Chicken parmesan should be finished in a 425 degree oven or under the broiler. This brief finish is just until the mozzarella melts and begins to bubble, without overcooking the cutlet.

How many chicken breasts are needed for 4 chicken parmesan cutlets?

You need 2 large chicken breasts. These should be split and pounded to yield 4 even cutlets for the chicken parmesan dish.