How To Make The Best Chicken Parmigiana (Chicken Parmesan)
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- Опубликовано: 12 сен 2024
- Today we're making chicken parmigiana (chicken parmesan). This is the classic dish you'd find in almost any Italian restaurant in America. Chicken parmigiana consists of crispy fried chicken cutlets with a delicious garlicky 5-minute marinara that's topped with mozzarella and Parmigiano Reggiano cheese. Enjoy!
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CHICKEN PARMIGIANA (PARMESAN)
INGREDIENTS
For the Chicken
6 thin-sliced chicken cutlets
2 cups Italian seasoned breadcrumbs - seasoned with 3 tablespoons grated parmesan
1 cup flour - seasoned with 1 tsp kosher salt and 1/2 tsp pepper
3 eggs - beaten
Olive oil - for frying
1 1/2 - 2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese - divided
For the sauce
1 (28) ounce can high quality plum tomatoes - blender pulsed
½ teaspoon dry oregano
4 cloves garlic - minced
¼ cup olive oil
1/2 teaspoon kosher salt - plus more to taste
½ teaspoon crushed red pepper flakes - optional
SAUCE INSTRUCTIONS
1. In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes and cook for 30 seconds more.
2. Add the tomatoes, stir together, and bring the sauce to a simmer. Season with salt and oregano.
3. Taste test it, and adjust salt and pepper if required. When satisfied set the sauce aside.
FRYING AND ASSEMBLING CHICKEN PARMIGIANA
1. Dredge the cutlets in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded cutlets onto parchment paper.
2. Pour the olive a ½-¾” high into a large frying pan and heat oil to 370f. The burner should be set to about medium heat and take about 5-7 minutes to get to 370f.
3. Test the oil and then fry the cutlets for 2-3 minutes per side and place finished cutlets on a wire rack so that they don’t become soggy.
4. In a nonstick baking sheet spread the cutlets out and place a few tablespoons of the sauce onto them, then a ¼ cup or so of the mozzarella cheese and finally a couple tablespoons of the parmesan cheese on top.
5. Bake the cutlets at 450 for 2-3 minutes, then broil for 30-60 seconds to melt the cheese. When finished grate some more parmesan onto the hot chicken parmigiana. Serve with the extra sauce on the side. Enjoy!
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Watch the whole parmigiana series! ruclips.net/p/PL0QyikC1o6v1NR387m23_mU4rbLn837Oz
My wife breads the chicken exactly the way you do but instead of using bread crumbs she breads the chicken with Parmigiana Romano and uses salted butter to fry the cutlets in...AMAZING OMG, the crunchies are amazing. I pick at the pan when she is done. However, she likes to have the chicken swimming in sauce. I prefer to have the chicken crisp and with this recipe you just shared on how to not throw your cutlets into the swimming pool...she will now have Kick Ass chicken Parm. Hers was great before, now with the info you have shared, hers with be over the top AMAZING! Oh, and I am using your Sunday Gravy recipe that EVERYONE has fallen in love with, as the sauce for the chicken parm. I cannot thank you enough. Please let me know how I can support your efforts further.
Sincerely,
Anthony
*Parmigiana Reggiano...not Romano...LOL
Thanks man! I'm sure it's amazing frying those cutlets in butter. I go back and forth. Sometimes I make it swim, sometimes not. For a chicken parm hero I put on a lot of sauce but typically not so much for the way I served it in this video. I'm glad you're enjoying the Sunday gravy too. The best way to support me is just to like and share these videos with anyone who's into this type of food. If you want to support me monetarily I have a Patreon membership. But really the best help is just to share these videos. Thanks again!
Your wife and daughter could be twins! Beautiful.
I love all the extra tips and information you share. You're not just teaching us how to make this recipe, you're teaching us how to cook.
Thank you very much! I'm glad you're liking the content and I appreciate your support.
This has quickly become one of my favorite food channels. Each video just oozes with experience and professionalism while also being very relaxed, chilled out, and extremely lenient to casual cooks with the recipes and how to approach them, which honestly gives a very... Italian Bob Ross kind of energy.
Fantastic content.
Lol I love the Bob Ross description. I'll take it.
I dig how you get right into it, no fluff before hand!
Thanks for the feedback.
Totally agree
Hey James, I just wanted to thank you so much for this recipe. I’m 18 and have been suffering from depression for several years and recently it has gotten a lot worse. My close friend recommended trying out cooking since it helped out alot with her depression and burnout, so after a month of just scrolling through your videos I decided to try this one out. It turned out absolutely amazing, and it helped me gain so much more confidence and just be happy that a successfully did something. Thank you so so much.
your recipes are simple, straightforward and absolutely delicious. one of the best italian cooking channels on youtube for sure
Thank you so much!
RUclips's algorithm delivered pure gold to me. Love these videos! Your unpretentious nature and 'do whatever YOU want' mantra is such a joy to watch. You cook like a person who invites us into your home and not a typical 'celebrity chef'. Seems like it would be fun to hang with you guys and drink some wine while enjoying one of these meals! Such a fun family man! I'm always cooking with my kids too, and it's the best parts of the day.
Thank you! Glad you're enjoying them. And I agree that making food for the family is one of the best things one can do.
This channel is amazing, I've been doing this for years identically, and seeing you do it 100% the same makes my heart smile. Everyone, that part where he said you can also mix in cheese into the breadcrumbs, definitely do that, guaranteed first class trip to flavortown lmao.
Much love from a fellow New Yorker.
Thanks so much!
Great video. I love when the family comes in. They just make it feel so authentic and down-home. Can't wait to elevate my parm game for my family.
Thanks! I try to get them involved as much as possible. Hope you make a great one for your family!
Yea but the son didn't come down. Perhaps he thought it wasn't going to be any good! LOL
I know why your sin wasn't there...He would have hoovered it all up.
I think this channel is one of my favorites. Thanks for your work.
Hi Jim, Johannes from Sweden chiming in again. I haven't made this one yet, but I will. Your channel and site is a joy to follow. No dogmatic do's or don'ts, just common sense advices based on knowledge, but also that authentic stuff is not always readily available (unless one lives in the NY metropolitan area). "If you can't find Guanciale, use Pancetta", and so on. Historically, some recipes have their origins in the lack of any particular ingredient, right? Like fried breadcrumbs in Sicilian recipes because parmesan was too expensive, but the method made it something of its own. Anyways: Your enthusiasm is highly contagious, and so well needed too in these difficult times. Thank you so much, and keep it up!
Thank you man! My cooking videos are more suggestions on what to do, instead of exact measurements or my way is the only way mentality lol. You know your stuff! Breadcrumbs were often used as a cheap way to replace expensive cheese. Toasted seasoned breadcrumbs make a great topping on various pasta dishes. I really appreciate the support!
Recently found your channel and have been working my way through the videos. I don't know that I've ever felt more like I was just hanging out in someone's kitchen while they cook. You make everything very approachable for a home cook, and it all looks so good. Plus you have a zucchini playlist! One of my favorite ingredients that I don't think gets the credit it deserves.
Thanks for the kind words. Hope you enjoy the zucchini recipes.
Thanks for sharing. I made it tonight for dinner. Came out looking and tasting great. Easy to follow video and directions. Appreciate the tips and your skills.
Thank you! Glad you enjoyed it!
Great as always . I make this dish almost every week with my left over sauce from Sunday just love it but yours looks better.
Thanks Richard! There are so many ways to make this great. Sometimes I use a lot of sauce on the bottom of the pan, sometimes like in this video, I don't. I often use leftover Sunday sauce as well. That gives it a very different but wonderful flavor too!
Thank you for this video! I made this tonight for my family and they all loved it. I've never made successful chicken parm before. The breading falls off or the fry is uneven. This was perfect!
Family is the best critic. Thank you
Couldn't agree more!
Yeah, eyerolling at myself for not thinking of using a sided pan for breadcrumbs until I saw this 🤣 Great parm recipe, love it, thank you!
Thanks! Another nice idea is to take a big piece of foil and make your own pan. Appreciate you watching!
Thank you for making chicken parm so easy!! What a blessing!
A trick I learned many years ago to re-use oil is to get a potato or more and scrub them clean -- no need to peel. Cut them into thick slices and put them into the frying pan and cook until very crisp. As they're cooking, the oil will clear before your eyes. Remove the potatoes and discard. The should be clean for re-use.
Thank you my friend. I love chicken parm. It’s one of my favorites. Also i appreciate all your tips and advice, for those like myself who aren’t professional cooks or chefs but I love cooking!
Thanks very much!
Just taking a moment to thank you for your wonderful channel. My love to you and your family.
Another homerun. Great video. Keep em coming.
Jody from Miami sends
Thanks so much! I have plenty more videos planned. I don't think I'll ever run out of ideas.
I don't waste time trying to teach my four daughters how to cook really great Italian. I make them watch Sip and Feast. I copy the recipes, they watch and learn that it is okay to change things up, that free thinking is good, and mistakes are not optional. They just are and it's OKAY! Thanks for quality teaching and humour. Humour sets these compilations apart. Especially that crack up master, James.
This has quickly become one of my favorite food channels. Each video just oozes with experience and professionalism while also being very relaxed, chilled out, and extremely lenient to casual cooks with the recipes and how to approach them, which honestly gives a very... Italian Bob Ross kind of energy.
Thanks so much, really appreciate this comment.
This channel is awesome. I like cooking homemade Italian at home. The meals taste better when you infuse your passion and cook for those you love.
favorite family food channel!
Thanks! One of my favorites, great addition to add grated cheese as a final touch. Great recipes as always!
Thank you! Appreciate you watching and commenting!
Hello, awesome chicken Parm videos!!! Where did you buy that stainless steel pan? , I bought a stove like yours. (Please Reply?) Thx 😊 Keep up the good work!!!!
Your content is so good!!! Thank you 🙏🏼
Thanks a ton!
I love that the family gets involved. This channel needs more subs and views.
Thank you I am making it tonight...Thanks for sharing 👍❤
Jim,
I love your video's and your presenting style, the recjpes are the best.
I think the amount of mozzarella you put on there is PERFECT. That’s exactly the way I like mine. Great video, as always.
Thanks! I'll put more mozzarella or sauce on if someone asks, but for this video I kept it all the same to get a nice pic lol.
Delicious! First time frying anything. I made my favorite sauce to simplify the cook. A few execution issues on my part but the family loved it. Thank you!
I made this chicken yesterday and my daughter and boyfriend rated it a solid 10 also super easy and quick to make. I want to try the other one with vodka but we were pretty satisfied with this one. I'm so happy I found your channel, you are a phenomenal chef. Congratulations on your achievement so far, you will have a ton of subscribers pretty soon...
Glad everyone enjoyed it. Thanks for liking the channel!
You have become my favorite food channel. I like the way you explain what and why your are using a certain ingredient or using a technique. Can’t wait to try my hand at chicken parmigiana
I could sit all day and watch you cook, recipe after recipe.....
Okay maybe some days I do. 😂 Yours is definitely my favorite food channnel. I can never scroll past the man in the plaid shirt without stopping. Thank you for the delicious meals and your added tips.
You make me feel like I could actually cook these dishes. Thanks for all of your videos and making my mouth water every time!
I'm so happy to hear that, thanks for the comment!
What you do is wonderfully good. Thank you. Bringing in your family to taste is genius.
I actually just made this following your directions/recipe - and it turned out fantastic! I finally found a way to make the chicken crispy thanks to you - so thank you! Everybody loved my chicken parm!
I grew up on LI and miss the food so very much since I have moved away. Your channel brings me home. I'm looking forward to that chicken roll episode if you could get it out. Another thought for an episode, while maybe not in your area, a good recipe for making NY Italian hero rolls and Italian bread from the bakery. I cannot get them outsode of NY at all.
I have that chicken roll footage just sitting with messed up audio. I probably need to refilm. I want to release a video on NY-style Italian bread and hero rolls, but my testing so far isn't worth a video. I think it's pretty hard considering no one and I mean no one has a video on making them the right way.
I have everything and this is going to be dinner. I really love this channel it reminds me of all the foods I love and I check in for the recipe because I tend to just start making whatever it is and end up forgetting something. When you go over all the ingredients sometimes I'll take a picture and then head to the store. It's very helpful also your lovely taste testers are helpful as well.Thank You
NICE seeing the family involved. :-))) BRAVISIMO!!!
Greetings! I thoroughly enjoy your videos, keep them coming! I appreciate your culinary commentary like the ones on dry basil and frying in different oils. It helps someone like me who is "rediscovering the kitchen" to better understand cooking options. Funny how one ingredient can alter a delicious dish. At least my mom's "love" of dry basil allowed me to discover garlic and oregano! Thanks again and be well.
Your videos are helping me so much. I come from a family with great Italian cooking, grandmom style. I don't know if I'll ever get close to that--probably not--but these recipe videos work really well. Very practical and delicious.
Thank you very much!
Really love you backed the camera off a little so no ducking head. Your cooking is so very normal and full of flavor. Thanks.
I watched the whole series! Fantastic and delicious! Thank you!
Thanks a ton!
I just love this show!
I've been cooking chicken parm for wow at least 36 years I'm only 1 year from 60. Anyhow to each his own however I nake mine in a huge pan with huge chicken breasts breaded fried etc and lots of sauce with mozzarella on the whole entire top covering the whole top of the deep pan that I bake it in. Never any complaints through the years. Family friends boyfriends neighbors etc. Anyway I learned that from years ago my friend Frank who owns a very exclusive Italian restaurant in the area
Straight and to the point. Love this channel.
Thank you!
I have fell in love with cooking Italian food because of this channel.
That's great to hear!
Sorry, but time for a bit of unsolicited fanboying. I made this recipe a few days ago. It was amazing. And today I followed your advice and made a leftover cutlet into a sub. So good! But here's the bonus. It was the first time I had ever fired anything at home. So, between the olive oil lecture, olive oil vs. canola notes, and how to drop the cutlet into the frier without splashing hot oil everywhere, I was fully prepared. As others have noted here, those are the kind of tips that you just don't get on most cooking channels, so thank you so much for that. Plus, I feel like you're really talking to me (vs. lecturing). And then we get to meet your family? It’s like we were hanging out in your kitchen, having a beer, and cooking - just like the Sicilian family I married into. Anyway, I've become not just a fan, but a Patreon too. Can’t wait to tackle another one of your dishes. Thanks Jim!
I really love these videos! I've learned so much from you and look forward to more recipes. Thanks, Jim!
Definitely one of the most underrated food channels on RUclips. Can't wait to try this tomorrow.
Thanks so much!
Great family. great food. Thanks for Sharing
Heading into the kitchen right now to get going. Cutlets are cut and mashed, sauce is ready, cooking drink has been poured. Glad I found the channel and became a "producer".
I'm glad you're here and really appreciate the support! Hope you enjoyed the meal.
Man I love your recipes and the videos are great easy to follow and contain all the pertinent details. I look forward to the videos every week. I use your meat sauce recipe alot and I an gonna try your pizzas when done remodeling the outside of our house and have more time to cook. Keep up the great work.
Thanks man! Really appreciate the feedback. Looking forward to hearing how the pizzas turn out!
Very nice, and great to see the family all taking part.
Thanks very much!
Made this today and it was excellent My whole family loved it I cooked up some linguine to go with it and made the sauce from your 15 minute sauce recipe When I was a kid I would go to my best friends house They were Italian and his mother was an awesome cook Today when I made this the smell reminded me of going into their house It always smelled so good Brought back memories for sure
Glad it was a hit and that the recipes are bringing you back!
Watching your videos from start till the very end, no regret. Keep up with the good work.
Thanks so much!
Thanks Chef Edward Norton! Amazing recipe that even I didn’t screw up and family loved it. Thanks for the relaxed and relatable approach.
I have been looking for a nice parm recipe. Great video your food looks amazing. I can't wait to cook it for my family
Thank you! Hope you enjoy it and would love to hear how it turns out.
Another great and easy dish!!
Did it, was excellent. Used my butane stove as well. Just a terrific way to go. I want to make it again.
Since I subscribed to your channel, been habit of mine to backtrack all of your content and man I was so amaze how good all your dishes are. You deserve more subs, but eventually you'll get there. Thank you so much sir! Happy New Year to the Fam as well!
Dang… you made my mouth water again! How can you not feel guilty? Dang!
I am hooked. These videos are masterclass. They will up your game.🤘
I very much appreciate it.
Great video! Thanks for posting… need to make this tonight!!!
Thanks and I hope you enjoyed it!
heck yea,,, get it sammy! LOVE THIS CHANNEL!!! good job dad!
Thanks very much!
Great video. Can't wait to try this recipe.
Footnote, when using a simple batter ( not using bread crumbs) don't salt the meat before frying. You'll have way better luck with your batter sticking to the meat.
Thanks for the tip and I'm glad you like the video!
do you have a video on how you store the extra cutlets? If I make a bunch, can I freeze them? Love the series, its like taking a masters class on italian home cooking...keep up the good work!!!
I freeze cutlets often. You won't have the crispiness of a fresh fried cutlet, but they work well for chicken parm, or sandwiches. Thanks for liking the videos!
I glad your channel is growing . Took long enough .
Back round music is 🔥.
Your kiddos when they grow up are going to have some very happy well fed spouses 🤗
I sure hope so.
As someone who grew up in south Alabama that loves this "southern Italian", thank you for this channel. I've dabbled in making some pasta dishes with cheated-up jar sauce, but have always wanted to know how the real NY Italians do it. All the folks do that move to Atlanta from NY/NJ is bring luggage down here, buy a house in a subdivision that looks like all the rest and then they go eat at Olive Garden.
Lol. I think a few do move to your neck of the woods and open up pizzerias or bagel shops though. Thanks for liking the channel!
I need a towel on my lap and a bib under my chin when I watch Jim cook.
I’m finally getting around to making this on Wednesday. TY for your recipes. Hope you get to 100,000 subscribers soon💯
Thanks and I hope you enjoy it!
If you grow your own basil and have an abundance of it, try dehydrating it. The leaves stay whole so I would assume it’s better than the crushed leaves from the grocery store that are who knows how old. See if you like it. Good god that sandwich looks amazing! ❤
I know this is an older video but like man it's cool seeing the entire fam enjoying the meal. Really wholesome,
Thank you! It's hard to get us all together when making videos with school/sports/etc.
I saw a remote shutter release for a Canon!!! Food and Photography....my two favorites!!!!
I film with a Canon sl2 facing me and a 6dii for side angle. At some point I will upgrade but they both work great for my purposes.
that looks SOOOO Good !!!!!!!!
I love watching your videos. This one made me soooo hungry and craving for chicken parm. You're the best!
Thanks so much!
A carrot is a nice substitute for the sugar...it will add a little sweetness, like sugar, but also pull out the bitterness. Cut it into big chunks you can remove...it has sucked up all the bitterness in the sauce.
Sip as always love the way you do AUTHENTIC Italian Recipes but gwt the same quality as our ancestors without "Breaking the Bank"
This channel is gold, I see you having 200k subs by new years
That would be amazing. Thanks very much for liking the channel!
i add one more station to my breading stations - milk. marinade the cutlets in some seasoned milk. its step 1 in the 4 step coating station.
i always fry in EVOO and butter.
For me, it's not chicken parm unless you put parmesan in with the bread crumbs. I'm glad you added that option in the video. It really does make a difference.
Love chicken parm and your version is perfect. I like all your tips. Thanks
Thanks so much! I'm always unsure how much info to include, but felt like some of these tips were important.
Hello, i am so glad that I found you and your channel! You make my cooking even more versatile and interesting. I love Italian food , personally my origin is country close to Italy and I made this dish yesterday. It was so tasty,just perfect and easy to follow so thank you very much for that! Me and my fianceé we ate all of it in half and hour. Today i am making your chicken Alfredo so thumbs up for me,i will tell you how was it. Sending big love to you and your lovely family,i am a big fan! :)
Thanks so much!
saw this today, love love love your recipes. Please look up canola oil. It is short for Canadian Oil Company. I am sure you never saw a canola growing. It seems to be a blend of oils some contain rape .My family fried in corn oil . Olive oil was too expensive. We used breadcrumbs instead of cheese because that was expensive too. The miracle is we never considered ourselves poor.
Saved this video to my recipe list. Really look forward to trying it out and thank you so much for the video! Love the idea of a chicken parm sub!
Thank you! Here is a video where I made a chicken parm sub and a chicken cutlet hero: ruclips.net/video/N8f4iyklkAw/видео.html
Tip from me, instead of plastic wrap, stick the cut of meat inside a gallon freezer bag. Works great and last longer.
The finished cutlets looked tasty. All of them. :]
I love Italian food. And I just subbed to you.
Thanks for the sub and welcome to the channel!
Thank you for mentioning sugar after you threw in the tomatoes. My mother always put sugar in tomato based dishes and very few people on RUclips do, it always confused me because I thought it was necessary.
Daughter makes a rare cameo!
Thanks!!!
Looks delish!!
Making this good-looking meal right now. Happy New Year!
Hope you enjoyed it. Happy New Year!
Ğüzel paylaşım için çok teşekkür ederim harika👍🤝💐💐💐
Looks so delicous, thank you
Love how nonchalant but professional you are, a lot of times you’re like “use this much garlic, but if you like garlic use a lot more fuck it”
Looks absolute amazing! I'll give it a try... 😍👍
Thanks very much and I hope you enjoy it!