Dining and Cooking
How to Cook Chicken Parm Like a Pro
In Italian Recipes

How to Cook Chicken Parm Like a Pro



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*Ingredients*
CHICKEN:
∙340g (2) chicken thighs (6 oz each)
∙Salt
∙125g (1c) all-purpose (AP) flour
∙2 large eggs, beaten
∙75g (1c) panko breadcrumbs
∙75g (¾c) grated parmesan cheese
∙2g (½t) black pepper
∙2g (½t) salt (for breading mixture)
∙200g (1c) olive oil (for frying)
∙2 slices provolone cheese
∙6 slices fresh mozzarella (approximately 60g/2 oz)
∙30g (¼c) grated parmesan cheese (for topping)

MARINARA:
∙Olive oil
∙30g (6 cloves) minced garlic
∙25g (2T) chopped Calabrian chiles (sub with 2–3g dried chili flakes)
∙75g (5T) tomato paste
∙800g (28 oz) can of crushed tomatoes
∙20g (5t) sugar
∙10g (3t) salt (for marinara sauce)
∙10g (2T) fresh basil, chiffonade

Instructions
Prepare the Chicken:
1. Season both sides of the chicken thighs generously with salt. Let rest for 10 minutes.
2. Place thighs in a freezer bag, one at a time, and pound it gently with a saucepan until it is about 7–8 inches long, 3 inches wide, and ½ inch thick. (20cmx7.5cmx1.25cm)

Bread the Chicken:
1. Prepare three trays: one with flour, one with beaten eggs, and one with a breadcrumb mixture (panko, parmesan, pepper and salt – mixed).
2. Coat each thigh thoroughly in flour, shaking off excess. Dip in beaten eggs to coat, ensuring no dry spots remain. Finally, press into the breadcrumb mixture, packing the breading tightly so no chicken is showing. Repeat for both thighs.

Rest the Breaded Chicken:
1. Place the breaded cutlets on a wire rack and refrigerate for 30 minutes to ensure the breading adheres during frying.

Make the Marinara Sauce:
1. Heat a sauce pan over medium heat and add olive oil (~15g).
2. Add minced garlic and chopped Calabrian chiles. Cook until garlic is soft and fragrant (~3–4 minutes).
3. Stir in tomato paste and cook for 60 seconds until it deepens in color.
4. Add crushed tomatoes (blended lightly with an immersion blender for a smoother texture), sugar, and salt. Simmer on low heat for 15 minutes until thickened.
5. Chiffonade basil. Turn 90 degrees and chop again. Stir in off heat.

Fry the Chicken:
1. Heat 200g/1c of olive oil in a large sauté pan to 350–375°F (177–190°C). Lay the breaded chicken carefully in the hot oil and fry for ~2 minutes on the first side until golden brown. Flip and fry for another 90–120 seconds.
2. Transfer fried cutlets to a wire rack.

Assemble the Chicken Parm:
1. Spread ¼ cup marinara sauce over each fried chicken cutlet.
2. Place 1 slice of provolone cheese and 3 slices of fresh mozzarella on each cutlet.
3. Sprinkle with grated parmesan cheese.

Broil or Bake:
1. Place cutlets under a broiler set to high for 3–4 minutes until the cheese is melted, bubbling, and browned. (If no broiler, bake at the highest oven setting for 6–8 minutes.)

CHAPTERS:
0:00 Prepping and breading the chicken
2:58 Marinara
4:22 Get yourself 5 ply
5:36 Finishing the marinara
6:53 Frying the chicken
8:12 Building and finishing the chicken parm

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#chickenparm #chickenparmesan

24 Comments

  2. @Grayald

    Chicken parm isn't something I've made many times, but this looks like the best one I've ever seen.

  4. @JW-rh6rl

    Little tip to save waste when breading – I put the flour into a large shaker and shake it on to the cutlets, then you can return any unused flour to the bag. Also for the breading I make up an individual amount for each cutlet and add a portion of cheese so you’re sure that each cutlet is getting a set amount of cheese and avoids you throwing away loads of expensive panko and grated parm!

  5. @senzubean31

    You should investigate how seriously we take chicken parmi's (as we call them) in Australia. There's entire groups of people who go out and rate them at different pubs. It's a big thing.

  6. @stevecagle2317

    I'm chuckling because I made chicken Parm yesterday and since I'm cooking for myself, I take some short cuts.
    First I already made my quick marinara: in a mini food processor – handy chopper, I whizzed up a small onion and several garlic cloves. Olive oil in a high side saute pan, add the finely chopped onion & garlic, red pepper flakes, sauteed til soft, 2Tbs tomato paste, saute. Meanwhile open a 28 oz can whole tomatoes. When all is ready, I hold back the tomatoes and add the juice to the pan, reduce and lower heat. Then 3-4 tomatoes at a time, whizz them in the chopper, add to the pan until all are in. Next, fresh basil is lousy now, so, I keep refrigerated basil paste and use half in the beginning and dried oregano. I add salt, pepper, and a pinch of sugar to taste.
    Let it low simmer for a half hour and then last half of basil paste to taste before serving.
    For the chicken, because of my circumstances, I usually keep frozen breaded chicken breast strips. It's an easy way to have chicken for boneless Buffalo wings, or cook, cut up and add to stir fries. So, I baked the chicken in a baking dish, pulled 5 minutes before done and cover with Parmigiano-Reggiano and mozzarella, bake until melted.
    I serve with pasta and sauce, putting sauce on the plate and chicken on top so the breading doesn't sog.
    I'm sure Brian's recipe is much better, but in my case, I often have to save time but still try to have something good. Homemade marinara isn't that much harder this way than popping a jar and heating and the quality is better than Rao's and a can if tomatoes, onion, garlic, basil paste is half or less than Rao's.

  8. @qriusjorj38

    This looks like a phenomenal recipe, definitely trying this the next time I make chx parm. The only tweak is I like to put the seasoning in the flour dredge instead of the breadcrumbs; less chance of burning spices and the seasoning while resting in the fridge will have a chance to penetrate the chicken.

  11. @AmandaRPatterson

    Chicken parmesan is one of my favorite meals it and it is definitely not mid. The audacity!

    When I do chicken parm I have tray 1 be 1 cup flour : 1 tablespoon garlic powder, and tray 3 be 1 cup each grated parm and panko plus 1 teaspoon garlic powder, 1/2 teaspoon dried parsley.

    I always use breasts and just cook them to the correct temperature so they aren't overdone.

    I do like the idea of putting them in the fridge for a while; I will definitely try that next time. And I very much approve of your sauce to cheese ratio!

  12. @briankeegan8089

    I know chicken breast can get dry. But I think the best chicken parm involves marinating chicken breast in buttermilk. Comes out so tender and juicy. Nthing against thighs, I like them too.

  24. @DeathlyKayko

    I cant dislike when people dont slightly score crosshatch so its super.crunchy in pockets. Yup. Its fried anyway

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