Sadly, I didn’t think to take a picture of the DEEE-licious chicken parmesan dinner Jon and I made for his family. You’ll have to trust me on this one, it was a winner. Complete with pan roasted brussel sprouts, asparagus, and garlicky bread. We’ve been watching America’s Test Kitchen and this chicken parm recipe is ALL THAT.
The Rocheforts + Donald surprised us with a cake, presents, and champagne! Followed by cards against humanity.
In this snow, how lovely it was to get a cake and eat it too.
In case you’re curious, here’s the recipe, adapted for convenience from America’s Test Kitchen.
Ingredients:
- 2 – 6 to 8 oz chicken breasts
- 1 tbsp all purpose flour
- 1 egg
- 1/2 cup Italian seasoned Panko bread crumbs
- 3/4 cup grated parmesan
- 1/3 cup vegetable oil
- 1/2 cup shredded mozzarella
- 1/2 cup shredded fontina
- your favorite tomato sauce
- fresh basil to top (optional, but highly encouraged)
- Cut the chicken breasts in half so they’re no more than a 3/4 inch thick.You’ll need a sharp knife to do this. Press your hand down on the chicken so you can feel where the knife is.
- Sprinkle 1/8 tsp salt on each side of each piece. Let them sit for 20 minutes and then pat them dry. This “brine” helps keep the chicken from drying out.
- Mix the egg and flour so there are no lumps. This is your egg wash.
- In another shallow bowl, mix the breadcrumbs and parmesan. This is your breadcrumb mixture.
- Coat the chicken in egg mixture and let any excess drip off. Then dredge into the breadcrumbs. Press breadcrumbs on the chicken with your hands so it’s nice and thickly coated.
- Heat the vegetable oil in a 10 in. pan. Dip edge of cutlet to see if it’s ready (it’s ready if it sizzles. if not, wait a minute and try again). Cook 2 pieces at a time – so long as they fit. 1:30-2 minutes on each side should do. Use a timer for perfection.
- Drain the chicken on paper towels.
- Use same oil for the next batch, but pull out any big clumps so they don’t burn.
- Mix the mozzarella and fontina together and top each chicken piece with a handful or so. Broil the cheesy chicken at 400 degrees – keep an eye on them so they don’t burn.
- Spoon a bit of your favorite tomato sauce on the cheesy part of the chicken, and serve with extra sauce on the side (you’ll want the sauce, but don’t want the chicken to get soggy).
- Top with a bit of fresh basil, and serve with gusto.
I can’t wair to try this recipe
Let you know how it turns out
Yes please! Maybe you can take a pic too, since I forgot hehe
Par-tay!!! =D
Chx parm sounds yummy and easily adaptable to gf and dairy free too! Thanks!
Yes! We made a gluten-free version using Ian’s Italian Seasoned Panko crumbs, but would be curious to know how a dairy free version would taste – are you thinking soy/nut cheese instead?
Daiya brand: free of guten, dairy,soy, casein, lactose, and cholesterol. Uses tapioca and potato starcges, non-GMO expreller pressed canola and/or safflower oil. Different. Takes long to melt but suits diet.
Love that you have a blog! This recipe sounds great 🙂
Thanks for reading! <3