This 20 Minute Chicken Parm Is Insanely Good

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INGREDIENTS:
3 10 oz chicken breasts seasoned with salt
1/3 cup (40 g) all-purpose flour
2 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
2 whole eggs
2 1/2 cups (125 g) Panko with 10 sprigs stripped thyme, 5 sprigs oregano and 1/2 cup (30 g) Parmesan
1/3 cup (80ml) olive oil
4 oz (110 g) fresh mozzarella
6 oz (170 g) low moisture mozzarella
Marinara sauce
Parmigiano Reggiano to taste
fresh basil for garnish

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What’s up, dude? Today, I’m going to teach you how to make a simple chicken parm recipe that you could pull off in probably 20 minutes if you’re a little bit quick about it. And the technique I’ll show you for the chicken just results in the most beautiful golden brown, breaded, sizzling, bubbly chicken you’ve probably ever seen. It’s then topped with sauce and a special mixture of cheeses that results in this bubbly, golden brown, ooey, gooey topping. It’s a great weekn night recipe. Let’s get straight into it. Now, let’s go. Now, for starters, Now, for Jesus Christ, dump it. Now, for starters, the most important part of making a good chicken parm is definitely hammering out the chicken breasts prior to cooking them because when everything’s the same thickness, it means it cooks evenly, and that’s what we want. So, start by laying down some parchment paper. You could use a gallon zip lock as well. And then I’ll place in my chicken breast, just like so. Another piece of parchment right on top. And we’re just going to start pounding it out, but just make sure you’re not hitting it super hard. A ton of light taps will definitely add up. Also, you want to aim for the thick part of the chicken breast, not the tail. The tail’s already pretty thin. You can hammer it a little, but we’re focusing on that area. But after about a minute of hammering, I can just flip my whole thing over and keep going. If you hit it too hard, you’re going to split the breast and ruin the shape. So, definitely light taps. And after a few minutes of pounding, I’m really happy with that size. They still have some thickness to them, but they’re nice and even now. They’re the same sort of thickness throughout. That’s what we want. What I like to do next is hit them with the salt. Right now, the seasoning, because when you put the seasoning in the flour, which is kind of normal when you’re making chicken parm or a lot of dishes for that matter, you have no idea how much salt is actually getting on that chicken cuz it’s dispersed in this flour, right? So, doing it this way allows me to see exactly how much salt is going on the chicken. I hope that makes sense. It does. Now, to set up your dredging station, start by taking all-purpose flour and mixing it with some onion powder and some garlic powder and a little bit of black pepper. The onion and garlic powder aren’t exactly traditional, but they only make this better. Trust me. Sorry Italians, but you know what? We make better food in America anyway. Yeah, said it and I meant it. In your next vessel, just crack two eggs and beat them up. And for the breading part of this process, I really prefer panko breadrumbs to Italian. And that’s simply because they’re just better in every single way ever. And another move I like to make with these is to add some fresh herbs. I always do thyme, sometimes fresh oregano if I can find it. You could try using dry herbs for this as well, but they do burn a lot easier. So keep that in mind because when the herbs are coated on the chicken with the breadcrumbs, as soon as it hits that hot oil, it just unlocks this incredible flavor. Really opens it up, lightens it up, I would say. More of a floral element. And the last item I’m going to add, which is in the name of the dish, is the Parmesan cheese, Paragana Reiano from Italy. This will just give a nice little extra crunch actually and that heavy umami flavor. It’s also adding a little salt into our breadcrumbs. Just not a bad move. Just make sure you give that a really good mix in. And then it is time to finally bread our chicken. Now, watch how easy, my friends. We’re going to dip our chicken breast here into our flour, our seasoned flour. Give it a little spanky. And then next, we go into our egg here. Take your time. Make sure you coat it up good. Let it drip just for a sec. And then straight into our breadcrumbs. And now here’s the move, my friends. Check it out. Just take some of the breadcrumbs, put it on top of the chicken, and we’re going to just press down with a good amount of pressure. And what this does is actually flatten the chicken out even more whilst sticking those breadcrumbs and parm to it really well. And so I’ll just do that on both sides. Actually, it sort of gets the breadcrumbs in all the nooks and crannies. And it’s the final little flattening. And that’s it, my friends. It’s as easy as that. Just a little flattening on both sides and pushing with the crumbs. And we have this perfectly coated piece of chicken. Repeat that process with all three chicken breasts and then we can move on to getting our cheese ready. Now, before moving on, as we all know, the holidays are rapidly approaching and I don’t know about you, but for me, this is when all my routines just go out the window. I travel a lot. I’m eating whatever is easy and convenient and usual balanced meals are just sort of off the table. I also forget to take my supplements during this time of year. Once that holiday chaos hits, it’s just game over. That’s why I’ve been making a point to stick with my AG1 NextGen everyday during the holidays when everything gets thrown off. AG1 has been the one thing that keeps me feeling like I’m still taking care of myself. And the new formula has more vitamins and more minerals than ever. And it’s clinically shown to help cover the common nutrient gaps most of us have, especially when we’re not eating our best. Plus, the prebiotics and probiotics help with gut health and digestion. And that’s especially important when you’re traveling and eating random meals. I usually drink it while I’m prepping my lunch. Just one scoop mixed with water. Shake it up and done. My favorite flavor right now is citrus, but also comes in original, berry, and tropical. AG1 NextGen helps me stay on track and get all my daily nutrients met. Head to drink ag.com/ that dude can cook or scan the QR code to get your free welcome kit. You’ll also get a bottle of vitamin D3 K2, a shaker bottle, and a sample pack of all three new AG1 flavors. Thank you AG1 for sponsoring this video. Now, let’s get back to the recipe. And for the cheese, I highly recommend you do a mix of low moisture mozzarella and fresh mozzarella. If you go all fresh, it’s too wet. You don’t get any of that golden brown bubbly top that not only tastes great, but also looks amazing. And all you got to do is grate it up on the standard setting of a box grater here. And I’ll do that with both the low moisture mush before combining them and giving it a good mix. Oh, and by the way, if you’ve been watching our YouTube channel for a while and it’s helped you in any way in the kitchen to make your life just a little bit better and you want to give something back to this channel, then give me all your money. Literally, the best thing you could do is simply just to like the video and subscribe to the channel if you’re not subscribed already. We would really appreciate it. Now, to cook the chicken, I’m going to get a large sauté pan over medium mediumigh heat. Let that heat up for a few minutes and then we’re going to go in with just a comical amount of olive oil. the shallow fry in olive oil. I’ve tried it a lot of ways. I’ve tried it with a lot of oils. Trust me, this is the best. And just remember, as you lay in this chicken, lay it away from you so you don’t splash yourself with the oil. Also, I’ll go tail tail, right? So, we can fit them in here. It’s a little tight, but they’re going to shrink momentarily. That’s perfect right there. You definitely don’t want to overcrowd the pan any more than that. Don’t try to do three. Don’t try to be a hero. And after 2 and 1/2, 3 minutes, we’re going to go ahead and give these a flip. And my god, I have made this so many times, but every time I do that flip and see that bubbling panco, it’s always exciting. Get the other one here. Wow. Oh my gosh. And there we are, my friends. I mean, come on. Come on. And by the way, you can make this just like this. Cook it for another 3 minutes on that other side. Let it rest for a couple minutes. Just serve it with a salad and a little squeeze of lemon. That’s just like the best chicken cutlet ever. 2 and 1/2, 3 minutes on that other side. We can go ahead and remove our chicken. And I like to place it onto a little mini sheet pan with a wire rack. I’ll explain why in a sec. And as soon as you get them on the sheetpan here, I like to hit them with even more parm. It’s the name of the dish. That’ll kind of crust on top. And now I’m going to take my sauce here, which is just a really good quality store-bought marinara. There’s nothing wrong with that. If you want to make it, you can make it, but honestly, these days you can find some really good ones. And I’ve also just warmed that up so it’s not cold going on here. And I don’t like spreading it over the whole chicken breast because I want to get all these crispy edges. is if I just cover this thing in sauce and cheese, one texture the whole way through. I like having multiple. And now we’ll go on with a nice big pile of our cheese mix. Again, aiming for the middle here. I just think they look way better this way as well. And now all you got to do is pop these under a broiler for about I don’t know 3 4 minutes until they’re golden brown and bubbly on top. And after 3 minutes of broiling or just when your chicken is looking so golden brown and bubbly and delicious, that’s when you want to take it out of the oven. Trust me, it’s done at this point. Then, you guessed it, just hit it with some more Parmesan cheese, garnished with fresh basil, and enjoy your chicken parm. You’re down here. I’m up here. What the doing down there? All right, Marcus. Chicken parm. I’m going tail first. Let’s see how tender the tail is. If the tail’s tender, the rest definitely is. [Music] Boom. Sauce. You can do sauce too. Extra sauce underneath or whatever. You guys know like chicken parm. It It’s one of those comforting for me. It’s like very comforting dish. Like the problems just kind of melt away while you’re eating it. Chicken parm’s a big dog. It’s one of the greats. If you told me this was a perfect food, not really going to argue with you. If you ask me, I’m eating that with salad or some vegetables. Like, I don’t need a big bowl of pasta to go with this. Personally, you know what I mean? Cuz there already a lot of bread and cheese, and it’s a heavier dish, but also kind of light from the tomatoes. So, chicken is so tender, guys. That is the way. Trust us. Also, you know, we got a cutlet here we made without the sauce, you know, so we can just freaking try that. Have a have a taste, man. Give me that and a bowl of homemade ranch. I’m a happy man. I mean, 15, 20 minutes for a dish of that enjoyment. Yeah, you should probably make it. Make it. Make it. Thanks for watching today, my friend. I hope you learned something. If you like written recipes, check out my Master in the Making ebook that will be linked down in the description under the video. And if you want to keep learning today, here are two more recipes that I would say are on the easier side, right? 30 minutes or less kind of thing. Otherwise, thank you for being with me here today in my kitchen and I will see you next time. [Music]