CHICKEN PARM, MAD CHEF STYLE!

#chicken #chickenparmesan #marinara #fromscratch
Today, I show you how to put an Italian-American Classic on the table! We’re making Chicken Parm and we’re also going over my signature marinara pan sauce.

Marinara Recipe:
3 TBSP Minced Garlic
1/2 TSP Red Chili Flakes
28 oz Can Crushed Tomatoes
1 TBSP Onion Powder
1/2 TSP Oregano
1/2 TSP Italian Seasoning
1/2 Cup Water
1 TBSP Granulated Sugar
1 TSP Kosher Salt
1 TSP Ground Black Pepper
2 TBSP Fresh Basil (Chopped)

Chicken Breading:
2 Cups Italian Style Panko Bread Crumbs
1 TBSP Kosher Salt
1/2 TBSP Ground Black Pepper
1/2 TBSP Onion Powder
1/2 TBSP Garlic Powder
1/2 TBSP Oregano
1/2 TBSP Red Chili Flakes

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Good evening guys and girls it’s your boy the Mad chef and tonight we’re taking a flavor Expedition back to Italy you guys know I love Italian food so I hope you do as well it’s what’s for dinner tonight and tonight we’re making a mad Chef Twist on the dinner classic

An Italian favorite it is chicken parmesan um we’re also going to be um going over my homade marinara sauce again so you guys will learn how to make this I did previously cover it in the pilot to my pub food at home video If you guys haven’t watched it I have a car

Floating around and a link in the description somewhere um that was kind of a long-winded video and there were some careless errors made it was one of my absolute first food videos I’ve made and I think that’s kind of obvious if you watch it so since the sauce is a key

Player and vital to chicken parmesan I feel like it’s worth going over it again so let’s get started making homemade marinara and let’s get to work on our chicken parm all right we’re not wasting any time tonight inside of my pan I’ve got just enough olive oil to cover the

Bottom of it should be anywhere between 2 to 3 tablespoons of extra virgin olive oil and to that we’re going to start sweating off 3 tablespoons of minced garlic and a half a teaspoon of red pepper flakes now don’t be alarmed at the red pepper it’s not

Really going to make it spicy most of your Jarred marinara and pasta sauces do have some form of red pepper flake in it it is a traditional PL um it is a traditional flavor profile and we’re just going to start branding this off a little bit we’re just trying to release the

Oils and make it Fragrant all right now that we got a little bit of color going on and we can smell this pepper and this garlic throughout the house we’re going to go ahead and add in one can 28 o can of crushed tomatoes you can use whatever kind you

Like could be San Marzano could be store brand just like I use as long as there’s no added flavors or ingredients to It all right now the sauce is starting to Bubble we’re going to try to get some nice consistent bubbles going once your sauce starts to Bubble we’re going to start adding in our seasonings all right now that we got bubble action going on we’re going to start adding in our seasonings in this

Bowl I have 1 tbspoon of onion powder half a teaspoon of oregano and half a teaspoon of Italian seasoning we’re going to drop that in all right now if you want to use real onion you can one tablespoon of this onion powder will constitute one medium

Yellow onion diced now if you are using a real yellow onion to make this sauce you’re going to want to sweat it with the garlic and the red pepper at the beginning to get it translucent and to get those oils released and fragrant but I’m I like to use onion powder I

Feel like I can control the flavor a little bit more with the powder all right and now what I’m going to do is add a half a cup of water if you don’t do this your marinara will become too thick we’re going to fold that in And we’re going to turn down the heat and we’re going to let this simmer for 20 minutes stirring every five minutes so I’m going to put a lid on it and I’ll see you guys again in 20 minutes all right it’s been 20 minutes and it’s the Moment of

Truth oh would you look at that that’s beautiful the beauty of slow simmering a pan sauce like this a pan marinara sauce like this is that it breaks down the tomatoes it releases that sugar and and relieves some of that acidity from those tomatoes so you always want

To simmer it on a lower heat you don’t want to boil marinara so now we’re going to do the final step we’re going to season it with one tablespoon of regular granulated sugar one teaspoon of kosher salt and 1 teaspoon of ground black pepper and then it’s not a

Marinaire without fresh basil and this is roughly 2 tbspoon of chopped fresh basil want to stir that in and then we’re going to simmer for another five Minutes you don’t want to cook the basil for longer than that because then it’ll become overcooked and then it’s not going to provide you with the flavor that it needs to provide you with I mean when you’re making a simple pan sauce like this the golden rule is to never exceed 25 minutes

Tops all right I’m going to put a lid on this simmer it for another five and then we’re going to start working on our chicken guys now it’s time to focus on the protein the most crucial part of this recipe the chicken um didn’t really do anything special here all got our

Three boneless skinless chicken breasts that I’ve trimmed and split in half and very lightly seasoned with um kosher salt and ground black pepper um we’re going to turn these guys into some happy little chicken cutlets um now we’re going to talk breadcrumbs we’ve discussed breadcrumbs on this channel before especially

In the pub food video where I made meatball subs um what’s in this bowl is two cups of panko Italian style bread crumbs and guys I’ll say it once and I’ll say it again I don’t care if you’re using top tier breadcrumbs or store brand it comes out of the can tasting pretty

Stale um so we got to wake this up because I don’t want no cardboard tasting breadcrumbs on my chicken it’s never as flavorful as it appears all right so we’re going to wake up this cardboard can or cardboard box with this seasoning blend right here um don’t be

Alarmed if it sounds sounds like too much again like in all my other breaded chicken recipes we’re not going to be using all the breadcrumbs and or flour product here we’re just trying to make sure every piece of chicken is evenly seasoned and coated so what I’ve got

Here is one tblspoon of kosher salt 1 tbspoon of dried basil half a tablespoon of black pepper half a tablespoon of onion powder half a tablespoon of garlic powder half a tablespoon of oregano and half a tablespoon of red pepper flakes we going to toss that

In we’re going to mix it up real good make sure it’s woke up that just smells beautiful y’all all right and now we’re going to add one more thing if you ever wondered where the parmesan and chicken parmesan comes from cuz you know it’s usually served with a melting mozzarella topping it’s

Right here in the crust so what I have here is one cup of 4C parmesan Romano Homestyle parmesan is fine too boom inside the breadcrumbs you want to get that mixed up you want to be able to taste that parmesan and when this gets cooked it’s

Going to crisp up and you’re going to have this really crunchy crust moist chicken in the center it marinates and comes together over that marinara it’s just a good bite it’s a great eat all right now that we’ve got our elevated Italian breadcrumbs it’s time to start making our

Cut all right so if you guys have watched my channel for a little while you know what’s about to happen we’re going to dip each chicken breast fully coated in the flour we’re going to dip it in our egg wash which is just two eggs and a splash of water mixed

Together the flour is unseasoned because we’ve already seasoned our chicken and we’ve got so much going on over here we’re not trying to overs salt or kill anybody shake this off make sure it’s fully coated no bald spots and we’re going to press this in our breadcrumb

Mixture we want full coverage and your chicken cutlet should look something like this not bringing it any closer because I don’t want it to drip everywhere so you’re going to repeat this until all your little chicken cutlets are fully breaded all right not wasting any time I’ve got my hot pan

With just enough olive oil to cover the bottom of it also at the same time I’ve got my spaghetti water boiling so what we’re going to do now is we’re going to cook our chicken cutlets three at a time to prevent overcrowding all right and we’re going to let that sear

Off undisturbed for 3 minutes then we’re going to flip them all right so this took actually about 4 minutes but that’s kind of what you’re wanting to see there a nice beautiful golden brown sear all right so now we’re going to do the same thing get them all sear it off 4 minutes

Undisturbed a poast the water is ready for spaghetti we’re going to use use this some good old Great Value spaghetti you can use whatever kind you like I’m using the whole boxz this is going to make me a couple meals so just going to add that In all right it’s been four minutes and that’s what I’m talking about y’all beautiful Sear all right we’re going to repeat this process till we’ve cooked all of our chicken cutlets all right so all of our chicken cutlets are done searing and look at that that’s what I’m talking about I

Know the lighting at the stove wasn’t the best cuz it’s getting dark out but I figur i’ let you guys see what the result looks like after you’re done searing them now if you guys have big chicken cutlets like I did I ended up having to crack a third egg just a

Batter my last piece nothing wrong with that just depends on the size of your chicken breasts so now what we’re going to do is put a light coating spread it with the bottom of your Ladle here across your chicken breasts this is the traditional way to do

It you don’t want a whole lot on there because then you’re going to undo what that crispy sear does you going to make soggy chicken and no one wants that little dob need a little more and then basically it’s just spreading it with the bottom of your

Ladle all right and you know what’s coming next a little bit of that mozzarella cheese just a little bit all right these chicken breasts are by no means done we’re just looking to get crust and flavor to lock in the juices CU this chicken is going to come

Out to be very flavorful and very juicy and that’s the beautiful thing about siring it ensures that not only do you have a crunch but you’re going to have flavor and moisture it’s going to just come gushing into your mouth like an Italian chicken orgasm that probably just got me

Demonetized but I don’t care chicken parm is one of the greatest foods ever made now that being said we’re going to put these guys in the oven on 350° for about 15 minutes we’re going to check our chicken make sure it’s 165 all right this is the Moment of Truth this is what

Everyone has been waiting for it’s child time and would you look at this get a little of these guys isn’t that beautiful in 15 minutes on 350 cooked that perfectly I was getting about 177 to 180 so these are really cooked through so let’s go ahead and assemble our chicken

P you’re going to get a good Twist of your spaghetti noodles make a little Foundation some that all right now you’re going to take your marinara give it a little little dollop like that all right you see that if you’re anything like me you also make garlic bread while you’re

Resting your chicken now I’m starving so I want to get me a big one get this one right here a I ripped it but that’s all right boom bada bing bada boom that right there that’s what chicken parm should look like smells amazing one last question needs to be answered what’s it taste

Like you about to find out y’all I want to get some of that spaghetti on there hold on and that my friends is some knockout chicken perfectly seasoned well cooked got that crunch got that sauce works well the pasta guys get out there and make this it’s a little

Timeconsuming if you Mak your own sauce but for great flavor it’s amazing try this mad Chef style chicken parm you won’t regret it love you guys I’m going to go eat