Ashley shows you how to achieve chicken parmesan perfection with some easy tricks to ensure tender meat, a crispy crust, and a flavorful tomato sauce.
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46 Comments
just have to love Ashley she is great
yummy
Yum!
Star anis can mellow the acidity without adding sugar. Just a single ray for 20 minutes. This is a tip from Tom Stobart, whom I knew. I was a friend of his daughter Gina. James Beard has quoted him. it works.
"Parmesan" is the american version of DOC Parmeggiano Reggiano aged cheese. While there are some good American Parmesan hard cheese, a small wedge of the real stuff won't set you back too much.
DOC is the italian and french legal identifier of authenticity (Denominazioni di origine controllata)
2 tbsp of chopped basil? Americans will do anything to avoid using a sensible measuring system.
There are a lot of great techniques in this video and I will need to try them all!
I have always said that breaded foods should be dipped in "pancake batter" first instead of just egg or buttermilk. I'm glad someone finally agrees with me.
I’d recommend 3/4 regular bread crumbs and 1/4 Panko. Panko chicken anything just reminds me of Katsu Chicken. While I like my chicken parm crispy, Panko is a smidge too crispy/flakey. Try Olive Oil Crackers as well. That’s next level as a breading.
FOX Sports analyst Colin Cowherd would love you forever!
Making this tonight, this looks amazing and I am excited to try a few new techniques! Thank you so much.
Sad interpretation of chicken Parmesan…
I'm sure there's a good ATK reason for putting the sauce on top of the cheese, instead of the other way around, but this is too far afield for me to travel. Is there a downside to me putting the sauce atop the cutlet, the cheese over that, and then into the broiler?
I love this recipe. Will be cooking this asap. Thank you.
Wonderful recepie and the loveliest presenter!
A beautiful and sensible presentation. Thanks for giving measurements.
America’s Test Kitchen is one of the best cooking shows on TV. I subscribe to the website – the recipes are high quality. And the staff – including Bridget, Julia, and Ashley – is topnotch.
What do you eat Chicken Parm with besides pasta?
Made this just last night, and it was amazing! However, I put the SAUCE directly on the chicken, and then the cheese on top. It worked just fine. But the way Ashley did it will help prevent the chicken from getting soggy, as the cheese acts like a barrier between the breading and the sauce.
Used a 12" non-stick instead of a 10", but needed more oil, otherwise, no problem.
Sadly, the store was out of fresh basil, so had to use dry basil out of a bottle. It worked, but the next time I make this I will try to use fresh.
If I were the supreme ruler of the world, I would make this the standard recipe for chicken parm. It's that good.
The sauce was amazing! Had plenty left over, so made a batch of fresh linguine and used the sauce for that. Just as good as the chicken! Served that as a side item. Also served this with a Caesar salad. Didn't have any wine, but this dish would work well with a nice chianti.
I will certainly make this again, and will mostly likely keep this recipe in regular rotation.
Looks delish! What a difference between a scientific way of cooking as compared to a “Nonnie” Italian style, where everything is done “by eye and feel” and is always delicious. Italians cook in a more romantic style adding love and tradition to everything they cook. Cooking schools teach us to be more “sterile”. Accuracy for me is always necessary when baking, where you need science to achieve the best results, but basic foods need cooking from the heart and soul. I did pick up some great tips though and will incorporate them next time I need to bread something.
Ashley always cooks the best food
I made this and it chicken was great. I used my own fav sauce recipe and fresh mozzarella cheese but this is going to become my new fav chicken recipe.
The method in the ATK Light cookbook is my fav and the crispiest — mostly the same as this recipe, but oven-fry the chicken instead of pan-frying. Then the same method of spooning the sauce and cheese on top instead of the old fashioned mush in a baking dish. Love it.
atk makes me so happy. thank you
I'm going to make some adjustments to my routine on this; thank you.
This format, with just the chef narrating, is different but still excellent.
Looks yummy!
This looks amazing. Definitely going to make this version of chicken parmesan next time I make sauce. I am excited to combine the flour and egg together, usually recipes call for them to be separate steps
loved the flour and egg mixed together, skips a pan and step….looks great….
It’s not called chicken parmesan because it’s supposed to have parmesan cheese. It’s pollo alla parmigiana, or chicken in the style of Parma. Parmigiano Reggiano is the cheese, also named for Parma, that we call parmesan.
Thanks Ashley! This was delicious…my family loved it.
Sooo yummy looking. I love chicken parm and this looks like it's easy and delicious.
I tried this chicken dish and all the coating was coming off the chicken as it was cooking what happened…
Just made this tonight and it was seriously the best chicken parmesan I've ever had… I expected it to be good but I wasn't expecting it to be THAT good
Yet another one of my recipes y'all have stolen! Lol. Get out of my kitchen! 😂
I made this tonight other than I did use rao’s marinara. It was so tender and good. I think that salt in the breast and then bloating it was the trick, as well as the dipping in the egg flour mixture.
If the broiler is "unconventional"… what is conventional? I use the broiler and wish I had a salamander. 😎
It really is the best! 😋
Z❤
I made this and I will say this is the BEST chicken Parm I have ever had
In Italy, the parmigiana treatment is given to eggplants, not chicken or other meats. Italian immigrants added deep-fried meat cutlets or meatballs and doubled the mozzarella; thus, these sandwiches and plates were born.
I've done this recipe except I used the air fryer to cut down on oil. It was spectacular! 5 minutes on Air Crisp (390 F), flip over, 4 more minutes, then added the cheese and cooked 2 minutes. Served over some Orzo pasta with a drizzle of Meyer Lemon Olive Oil (from Branch & Vine). WOW!!! It was good and not greasy! 🤤🤤🤤
Who's is this woman she's cute
more cheese and tomato sauce please!!
When cutting herbs, use shears. Your product will fall right into the bowl or pot. Chives or green onion are especially easy.
That looks amazing. Will be making this in the fall.