Dining and Cooking
CHICKEN PARM
In American Recipes

CHICKEN PARM

Never have I ever made chicken parmesan before. So, let’s make it for the first time. So, I’ve maybe only had chicken parm a total of two or three times in my entire life. I’m just not a huge fan of the fact that the tomato sauce so out the breading on the chicken cutlet. So, I knew with my chicken parm the ultimate goal was to keep the chicken crunchy. After all, why am I going through the hassle of shallow frying a cutlet if it’s just going to be soggy anyway? So, after the chicken cutlet is beautifully golden, all you do is take it out and don’t put the hot oil into a plastic deli container. Bad idea. We move on to making the sauce, which is a Calabrian vodka sauce. I prefer vodka sauce here because it’s thicker than a traditional marinara, which means it will be less likely to sogg out the chicken color. The sauce only takes like 5 minutes to make, also, which is definitely an added. And after broiling with some mozzarella cheese, the whole chicken situation is pretty beautiful. Did I enjoy it? Yes. Would I make it a second time? I think the jury is still out on

19 Comments

  1. @ryannordheimer

    recipe 👨‍🍳
    1) Butterfly 1 large chicken breast. Season w salt and pepper. Dredge in flour, then beaten egg, then panko bread crumbs (add some parm or nutritional yeast if you’d like). Set aside.
    2) Heat a pan over medium-high heat. Add enough vegetable oil to about 1/4” inch. Once the oil is shimmering, add the cutlet and fry until golden on both sides, about 3 minutes per side. Remove to a wire rack. Season with salt.
    3) Dump the oil out into a bowl and discard. Wipe the pan clean. Heat over medium. Add 2 tbsp olive oil, 1 minced shallot, 2 chopped garlic cloves. Saute until tender, about 3-4 minutes. Then add 1/4 cup tomato paste, 1 tbsp chopped Calabrian chili and continue cooking for 3-4 minutes. Drizzle in 1/3 cup of heavy cream. Taste for seasoning.
    4) Spoon sauce onto the chicken breast. Add 3 or 4 big slices of fresh mozzarella. Broil until everything is burbling, 2 minutes. Serve.

  5. @KCD8595

    Everytime u post …Im so excited to see ur content as I am living vicariously thru u❤😂

  6. @auty888

    Now I’ll make it because the vodka sauce. I don’t like the marinara for the same reason you don’t.

  8. @atiragoldberg5893

    Omg me toooo!! I hate the crispy cutlet with soggy sauce. Just add the cheese and melt and keep the sauce on the side. Only use underneath when plating to keep it crispy. Best trick!!

  10. @KayJoyy

    Im the same way! I'd rather just have a grilled chicken breast smothered in mozzarella and sauce if it's gonna be saucy

  11. @shredmore3049

    What is this, a fuckin Greta Gerwig movie? You're talking over yourself every line, man. I don't need to hear you start your next sentence during the last word of the previous sentence.

  12. @anavargas

    Looked delicious—have an upgrade that is less soggy. It’s one of my favorites. Chunky sauce made with fresh diced tomatoes olive oil garlic basil salt sautéed in a pan…top with shredded mozzarella and put in oven to broil. Then place on top of your breaded cutlets and add fresh basil. The smooth sauce sinks in too fast. Love everything you make though❤

  13. @colourrs

    That looks fire! You will find this at every Pub in Australia 😅 but the synchronicity is 🤯 I literally just made similar but with Portabel Mushrooms 🍄 I just added the Tomato Sauce, Garlic, Mozzarella, Parmigiano Reggiano & Parmesan cheeses, S&P, then pop it into the oven or grill until golden. Then I topped it with fresh Basil & Chilli Flakes 😋 the only thing is to be weary of the mushrooms well, watering lol

  16. @Feefs18

    looks delightful! i always make it without adding the sauce to the chicken. I add the fresh mozzarella, broil it and plate it on top of my sauce & pasta

  19. @KatErina-ii6ru

    I love that you lit candles for yourself 🕯️🕯️ Also the chicken parm at Olive Garden is freaking delicious 😂😂😂 try it!