Easy Chicken Parmesan at Home | SO good!
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- Опубликовано: 8 фев 2025
- Chicken Parmesan can be kind of silly, but when made right it's crispy, cheesy, juicy, and downright CRAVEABLE. I kept this recipe simple, and with a few moves have stepped up the classic Italian red checkered tablecloth Chicken Parm to create a recipe that's easy and quick to make and did I mention craveable? I was not mad about eating chicken parm 3 times during this R&D process, guys.
Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/bria...
FOR THE CHICKEN CUTLET
1.5-2.5 lbs Boneless Skinless Chicken breast / 3 medium breasts
100g or roughly 1 cup panko breadcrumbs (for GF I like Aleia's)
150g or roughly 2 cup micro planed parmesan cheese (1.5 cup if using store bought grated. micro planed cheese is much more voluminous and light than store bought grated)
10g or roughly 1.5 tbps steak seasoning or 1/2 TSP each (salt, pepper, red pepper flake, garlic powder)
1g or 1.2 TSP dried oregano
FOR THE SAUCE:
¼ red onion, grated
2 cloves garlic, chopped
2TBS or 30g butter
5g salt
40g or about 3TBS tomato paste
1 28oz can crushed tomatos
½ tsp dried oregano
½ tsp dried basil
10g or 2tsp sugar
1. Heat a sautee pan over medium heat
2. Add butter, onion, garlic, salt
3. Let sautee for 3-4 mins until they start to become translucent and take on color
4. Add in tomato paste and cook until it takes on some color
5. Add crushed tomatoes and stir to combine
6. Add oregano, basil, sugar. Stir to combine and reduce heat to low
7. Simmer over low for about 20 minutes until thickened
CHEESE TOPPING
100g or roughly 1 cup grated full fat aged mozzarella cheese
100g or roughly 1 cup grated parmesan (smallest holes on box grater)
Toss to combine
Have fresh sliced mozzarella at the ready for broiling
TO BREAD + FRY CUTLETS:
3 eggs whisked
1 cup AP flour (or GF flour if you're GF. I use Cup4Cup: amzn.to/3juJEMq)
3 TBPS OLIVE OIL
1. Cut breasts in half horizontally, then pound into about 1/2" thick cutlets with mallet or saucepan
2. Season both sides with roughly 1 tsp salt and pepper
3. Cure in fridge 30 minutes
4. Combine breading ingredients, and then bread cutlets starting with flour, then egg, then breading.
5. Heat 3 TBPS olive oil in large flat bottomed pan
6. Pan fry on medium high for 2-3 minutes per side until golden and crisp.
7. Top each cutlet with 1/2 Cup each sauce and cheese mixture, then 2 thin slices of fresh mozzarella
8. Broil on hi for 2-3 minutes until cutlets is bubbly and fully melted.
📸INSTAGRAM: / weedsandsardines
*MY GEAR*
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BOX GRATER: amzn.to/3drHAUd
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chickenparm #chickenparmesan #chickychickyparmparm #glutenfree #glutenfreechickenparm
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I really respect how you perfect the recipe before filming, I feel like a lot of other creators make stuff for the first time on camera lol.
who
I agree on both counts. Bri’s recipes are 100% successes for me due to his research.
Ahem guga foods ahlem
Couldn't agree more, and the fact that he does this ALL the recipes I've made from his youtube have been EXCEPTIONAL
@@nc5460 Sam the cooking guy. I like his stuff but sometimes I wonder if he enjoys it as much as he projects to the audience
I made this tonight with my husband. Best chicken parmesan we've had... EVER. Your recipes are quickly becoming holy grail after holy grail in our house. Thank you for your content. We eat differently because of you!
I have to quit watching your videos at three in the morning. I get too hungry and can't go back to sleep. Thanks!
Made this tonight. Did a couple of substitutes to make it gluten free and it was an absolute hit in our household. Excellent and pretty simple.
That’s great. I always use GF Panko so my wife can eat. Thanks for watching
Way to go Kirk you're the man now brosef
Kirk a real one fr
Man, I’ve made a bunch of your recipes and they are all delicious. The carbonara, green curry, your breads and now this. You make me feel like a way better cook than I am. Thank you for making such amazing food so easy and manageable for the ordinary person
I just tried this over the weekend and it was really good. It reminded me of the chicken parmesan I used to get at a restaurant near my parents house.
Cleaning the cheese out of your cooling rack will take awhile. Also, If you have have a smaller frying pan and can't do 3 cutlets at a time, don't try to reuse the oil past 2 batches. There will be too much cheese and breadcrumbs in the oil by the time you get to the third batch. The crumbs from the previous batches will start to burn and make your third batch taste burnt even if the cutlets themselves are not overdone.
Waste of good ingredients
Idiotic recipe
You're videos are so good, Brian, I watch them twice, sometimes 3 and 4 times. They never get old.
Just made this tonight. It came out fantastic, my wife loved it also. Keep up the great work!
Thanks for watching and trying
We just finished having this chicken parm and it’s fantastic, the best we’ve ever had! Thank you for sharing your recipes with us. We’ve prepared many of your recipes and have never been disappointed.
Mr Lagerstrom: great adaptations. You are one of the most technically skilled with the tools and chemistry of cooking I have seen lately. You are and will be recognized as a world famous chef. I am pleased to have seen some of your work.
I made this tonight. Took me about 2 hours in total. I recommend cutting the cheese first. I feel it gets exhausting for us weaker folk and that can delay the process. Also, 150g each of panko and parmigiana regiana (idk if I spelled that correctly) was a lot and I had quite a bit of breading leftover. Might cut that in half the next time I do the recipe. It was FANTASTIC! The chicken was flavorful and NOT dry. I had leftover sauce, added some pasta water and had spaghetti noodles at the ready. Super delicious, and my family loved it!
Yeah, I’m stupid. I grated the cheese over a scale INSTEAD OF grabbing the blocks, checking the weight and THEN grating it. I must have grated twice of what was originally needed
This channel is incredible, I've been binge watching your videos and it's all great stuff!!
Thanks!
Thank YOU, Greg!
I made this today! I know this is a 3 year old video but it’s definitely delicious!! I’ve made so many recipes of yours! Keep them coming! Im a huge fan!
I came across your channel recently and have thoroughly enjoyed all of your videos and subscribed. I’m definitely going to make this!
Thanks so much for watching! Let me know how it goes.
It’s a crime how little attention your viewers have paid to this video. This is easily my favorite dish of Bri’s
I make this tonight, and it's restaurant-quality chicken parm. The best recipe I've ever tried. Total time from "I should make this" to cooking, to eating, to cleanup, was 2 hours. I made 4 servings, so I froze the leftovers for weeknights when I don't have as much prep time. And is it me, or does Brian sound like Ryan Reynolds? Makes the videos that much better. 10/10 would cook again.
When done well, Chicken Parmesan is one of my favourites. Your recipe takes it to another level and, thanks to your step by step process makes it really simple. The flavour combination of your breading and the extra chew of the fresh mozzarella had us stuffing our facing in silence. WOW!!!!!!! Well done Brian 😘
You are Hands-Down my favorite cooking spot away from Kenji. Your videos have plenty of character and are easy to follow and you are hitting both easy and technical spots. I think you should do a "behind the scenes" style one that's still in front of the scenes because a lot of folks who are new to cooking are checking you out. Show them how to clean a cutting board, what knives are good for what and how important it is to keep them sharp. Storage options for things like cheese and leftovers, etc. etc. Keep up the great work!
Thanks for being here. That’s a good idea. Kitchen basics maybe?
Yes yes yes!!
Chicken parm perfection. You sir knocked this chicken Parm dish out of the park! Thin cutlets are key as well as frying them dark. The salty crisp taste is like no other and I can’t wait to make this your way. I have tried so many of your recipes and they are all superb, I am positive this will be no different. Keep them coming.
Hearing you say, All Day, is giving me flashbacks to working in a restaurant kitchen!
I make this often and slightly different every time. It’s ALWAYS good. A classic dish
DUDE......I made this recipe last night for my gf and I.
DOPE!
I could watch you cook all day! I just wish I was there to eat it! Yum!! I’m making this for sure! Thank you!
Haha thank you! Let me know how it turns out.
Made this a couple nights ago for the fam. served it with a first time go at homemade pasta and let me tell ya what.... EXCELLENT!!! All the kids crushed it. Great recipe Bri!
I love developing a recipe, making and tweaking it over and over again until it is perfect. But in this case, there is nothing to tweak. I made it last night and I can confirm...It is already PERFECT! Thanks Bri:)
He’ll yeah. Thanks for making
Long ago I was the head chef at a Northern Itailian restaurant. People would ask why we didn't have Chicken Parm. I'd say, "Cause it's gross." The heavy breading, sauced and cooked till mushy.... ick!
This recipe might change my mind.
one of the best channels on youtube!
Brian! You gave me so much inspiration for cooking again! I loved to cook but in meantime something burned up inside of me. Now I want to cook again and I will! Today's special: Chicken Parm, bro! CHEERS FROM POLAND!!
You're good, Brian. You're Good! Thanks for all the video work and recipes.
Quick and easy to make and the taste is outstanding. I have a vegetarian in the family so I made a few eggplant Parmesan as well and all came out so good
Love your website. I have a great source for breaded chicken cutlets so I made your recipe with a 'Pre-Cooked" cutlet and it was amazing.
Thanks so much of the great recipes and also the great Chicago recipes.
Hey Brian, I just made this for my family tonight and they loved it...thanks
Thank you for this recipe, I made it for a crowd of people that all are under the mistaken impression that I know how to cook. I try to drive my friends and family to your channel.
I made the rip off version of this with cheap cheeses and dressed up canned spaghetti sauce and it still came out so good. I can't wait to buy the specially items and do it the right way. Everybody loved it. I almost burnt the cheese so I think I'll move the top rack down just one notch cuz these are plump.
I used to make chicken parm a lot for my parents and while it was good, this is definitely an upgrade. I *will* be trying it!
I like these old vids where he says "all day" a lot. It must be like a professional kitchen term.
Love the vids so much, one of my new favorite cooking channels (and I’ve been watching for several months now)-but I’m really glad you don’t say “all day” at the end of your sentences anymore! 😅
Hey Brian! Love your content. Just wanted to let you know I made this, the fam LOVED it! I then made it with boneless pork chops same process/recipe. Everyone loved it and only 1 out of 4 though the chicken was better ;:
I made twice exactly as shown and it’s a hit. Can’t wait to entertain for a group. Bravo the the recipe and demonstration.
Followed this recipe last night and it was a huge hit!
I just found your channel and subscribed. This chicken parmesan looks easy and soo very delicious. I really liked how you added the fresh mozzarella and explained how it's different than the grated.
Thanks for the sub!
Yum! One of my favorite dishes.
Tried your recipe tonight. Excellent! The Panko crumbs stayed crispy and the fresh mozzarella made all the difference.
Whoa, the fresh moz was the missing ingredient in my chicken parm? Very nice, thank you! My kids love this dish and now it’s going to the restaurant pro kitchen level for a fraction of the price. Nothing better to hear when your family says this dish tastes better at home.
A couple tips, I put uncooked sauce around chicken in a baking dish and fresh mozzarella on the breaded/fried breasts, the sauce thickens and breast stays crispy (at least the top half), And juicy cuz simmering in the sauce pool. I stumbled into boneless skinless thighs and so tender . I also cut up whole chicken cuz I’m cheap! Love your recipe and steak seasoning sounds like an interesting twist. Thanks Brian, chicken parm is a weekly dish for us.
Thanks for the tips. Chicken parm RIPSSS!!!!
Late to making this one but my 16 year old gave it a 9.4 out of 10 tonight. Only because “obviously we’ve had better meals at some point in the past”. It’s a win for sure!
This looks so delicious....I can't wait to try it 😊
Sometimes simple is best!! great vid!
I’m actually gonna try a lot of your recipes this is gonna be the one of the first ones I try here in a few days
Best if luck Paul thank you for watching
Holy crap! I don't know what else to say. I salivated throughout this entire video!!!
Watching late at night and now I’m starving and want this ASAP
Great video Brian! I'm going to do this tonight. Thanks!!
Making this tonight for Valentine's Day. I hope it's great!
Update: It was a huge hit. Both wife and I loved it. Leftovers for lunch today were delicious as well.
Great tips to improve my chicken parm - thanks, Brian!
I just got done making this and oh my god was it delicious…will definently be keeping this recipe on hand
Looks really good Brian!
My guy. I just made this an my gooooddneesss it was tasty 10/10 thank you for the tips an recipe!
I just want to say I absolutely love your videos I love the way you share your cooking skills with the world of RUclips I think honestly, what I would love to see, would be some videos about like skills… the way you cut that garlic in the beginning of this video, the way you handled the knife for instance, would be great videos to add to the collection of cooking videos. Kind of like the video that you did about your utensils and cookware it’s nice just to see things like that in my opinion. But that’s just my opinion and m not trying to sound like I’m critiquing anything because I really really love your videos as they are. Thank you so much for taking the time to do these videos
This looks amazing!! Something I can actually make!
I hope you do!
the best way to learn is to try! do it! this is a great recipe!
Great tips! You make cooking so accessible.
Thanks Mia.
Made this yesterday & it was great!
Glad to hear it! Thanks for trying
I love how these guys make a video like it's groundbreaking, my mother made this dish for the last 40 years for the family
not everybody got yo ma tho
You really are a MAESTRO.
I’ve platonically fallen in love with bro because of the narrating. Just chillin, telling us what the deal is. Tremendous. We all wanna party bud.
Fried Chicken Pizza now that's how to spin it! Video looking crisp as always dude! Loved it! 🤘🐓🍕
Thanks for watching AL! I loved the chocolate tart vid btw.
Looks very tasty, down in the land of OZ, we tend to add either a rasher of bacon, slice of ham or my favourite prosciutto, and I make mine using chicken thighs. Try it with a can of Aussie lager, a good one not Fosters. Cheers
looks awesome pal, cant wait for sunday brunch
OMG. Beautiful I tell ya. Due to location and the global economy I can't afford to make this but darn that looks absolutely delish!👍
Finally got around to making this, was delicious and recipe was easy to follow. Good work!
Very nice, works great with butterflying the filet as well. Used the homemade ricotta from your other recipe for it.
Made this tonight, absolutley delicious.
I use provolone as mozzarella has very little flavor and too much stretch. I use Parmigiano-Reggiano as well but I used 24-month age and that's all I will buy.
Thank you for the video! I made this for dinner and it was a hit! I love your videos they are a delight keep up the great work :)
I really like your recipes and your love for your microplane. Here in The Netherlands they arent super popular so I have 2 ^^
Tried this tonight… so good. Love this channel
Thanks for trying
nice job bro!! one of my fav dishes
Thanks bro.
I really like your food.^^ thanks for the videos.
This looks really good Brian. Something even me or your dad could make❌⭕️
I hope you go for it!
I made this for my family tonight and it turned out great 👍. Thanks!
Great to hear! Thanks for trying!
FRIED CHICKEN PIZZA! Love the content.
Made this the other night. It came out so good!! The sauce was awesome, the chicken was juicy! Shared with my neighbors and they loved it. Thanks, Bri!
Any Japanese cuisine coming up? What’s up with sushi????
we call that "milanesa de pollo napolitana" in argentina
I put the chees on the chicken and brown ,then spoon sauce over as it keeps it crispy.
glad i found you channel man! great vids and chicken parm, truly wins my heart ahah keep it up!
Thanks for being here Michael
@@BrianLagerstrom thanks for reaching back! that made my day!! i can’t wait for your next vid “let’s do this/make this!”
1. Use 100% air-chilled chicken breast for better tasting chicken. Don't pound too thin as shown. Butterfly chicken and pound to at least thumb thickness. Too thin leaves too much ratio of bread to chicken. If you have a good quality air-chilled chicken you don't need to pound thin. It'll be juicy slightly thicker.
2. Mix grated parm with the Panko and after flour dredge double dip egg-Panko process. Let breaded breasts sit in the fridge for 15 minutes before frying to allow hydration of breading.
3. From the iconic and now closed NYC - Il Vagabondo: Use 1/4" thick sliced Muenster cheese in lieu of the mozzarella. Much better IMO. Slightly nuttier and has nice soft pull.
4. Don't put sauce on top of chicken as it sogs the breading and separates cheese from chicken. Put Muenster cheese directly on top of chicken w/some basil in between. Lay chicken on a bed of sauce underneath. Use thick sauce but not so much. Add sauce later on the side if desired.
5. Frying done in this video is too hard. Should be medium-light golden brown and not cooked through. Finish in 350 degree oven for 5-7 minutes uncovered and 45 seconds under broiler or whatever it takes to get a nice leopard pattern on cheese.
Really damn good. Was hard-pressed to taste any difference between it and any quality chicken parm I've ever had at a restaurant, and it was better than a few. Thanks.
Very similar to my chick parm process, sub in Penzey’s pizza seasoning for the steak seasoning. Pro fennel!
Hey Bri! Can you use US measurements as well in your recipes? Not dissing you, I just don't know the conversion rates to tablespoons and cups etc when multiple ingredients are involved. I am a huge fan from the outer Saint Louis, MO area. Keep rocking it my friend.
I've never cared for chicken parm,. Even restaurant-made, Tte cutlet is usually dry and chewy rather than crisp and tender, the sauce always seems across as slightly bitter, and the cheese is just meh..
But my wife loves chicken parm, so I made this for us tonight, and it was a huge hit - even with me! Brian is right. This sauce is sweet yet robust. The breading is tasty and crisp yet the cutlet is tender (be careful, you CAN dry it out.), and the three-cheese topping is perfection if you use real parmigiano reggiano. I'd hate to go cheap on the cheese in this dish.
As others mentioned, I also had leftover breading mixture and sauce, but it's so good, I'll easily find another use for the sauce.
In woodworking the saying goes you can never have too many clamps. Here, and seemingly usually, you can never have too much cheese. Awesome video.
Very good. I had to substitute in a yellow onion and I bet the red onion would be a little better.
Looks great!
I am so going to make this
This looks amazing! I will try it ASAP. Thanks Bri!
Thanks for watching Dal
Made this the other night. Was rewatching your video to compare and contrast how I cooked it. One thing I noticed is that in the video you call for 150g of Panko, and in the written version you say 100g of Panko. Not that it's a big deal because I used 100g, but curious which it should be.. because you know... it's a ratio thing.
Can’t wait to try this!
You won’t regret it
I'm making this tonight!
I will be trying this one.
let me know how it goes!
It looks delicious!
"This will feed two full hungry adults and have plenty of leftovers." 😂 You've clearly never seen my fiance eat. I'd need to triple this at least if I want to get two meals from all this work. There is a reason I don't make stuff like this, but it looks amazing!