The Best Chicken Parm Breaks All the Rules | Today's Special
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- Опубліковано 22 тра 2024
- 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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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.
Is there a reason to do flour and egg in separate bowls? The flour combines with the egg either way I would think. I might use this technique instead from now on.
Been cooking this for my wifes bday dinner for years and it's an absolute home run EVERY TIME. 10/10 recipe.
"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)
Ashley, you are the right up there with Julia and Bridget! I love learning from you.
This format, with just the chef narrating, is different but still excellent.
Wow mixing eggs and flour together. Never thought of that……will definitely try that method
Corn Starch works also. I've made it like this for years.
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.
Absolutely
loved the flour and egg mixed together, skips a pan and step....looks great....
A beautiful and sensible presentation. Thanks for giving measurements.
There are a lot of great techniques in this video and I will need to try them all!
I see Andre, I watch Abdre, and I learn a TON every time! Thank you for this knowledge drop in an easy to understand way!❤
I just made this and followed the recipe exactly and it was absolutely delicious! My family want this dish permanently on the monthly rotation.
Love this and Ashley! Such good instruction and info! Thank you!
I will definitely try this, I think the mistake I make is putting the sauce on before the cheese & this looks much better!
The reason why the cheese is on before the sauce is because of the breading so it doesn’t get soggy with tomato sauce
What a great recipe! This looks absolutely delicious. I can’t wait to try it.
Thanks Ashley! This was delicious...my family loved it.
Making this tonight, this looks amazing and I am excited to try a few new techniques! Thank you so much.
I like this process since the chicken could be prepared a little earlier and put under the broiler in a large group so that many people could be served hot cutlets at the same time.
I love this recipe. Will be cooking this asap. Thank you.
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.
Try it with Muenster cheese.
i made this the other night and it came out SO good!! the chicken was crispy on the outside and moist on the inside. great recipe Ashley!!
Thank you for all the tips. Will definitely try
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! 🤤🤤🤤
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.
Love, love, love Ashley (and this chicken parm recipe, too).
Excellent video! Thank you.
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
Great tutorial. Will make tonight 🎉
just have to love Ashley she is great
Wonderful recepie and the loveliest presenter!
That looks amazing. Will be making this in the fall.
Sooo yummy looking. I love chicken parm and this looks like it's easy and delicious.
Excellent!!
I've been doing the cheese first for years.
I normally serve the cutlets without the sauce and let the people ladle the sauce on after dishing the cutlet.
Also been doing 50/50 panko and regular bread crumbs.
I like ATK's recipe here. I've been doing it with double dipped Panko-Parmesan in the egg. I use Muenster cheese (a la "Il Vagabondo NYC...closed). I also finish in the oven over a bed of the sauce or sauce on the side.
atk makes me so happy. thank you
Looks delish! Will pair this with orzo salad.
Ashley is a great cook. I made this recipe and it came out wonderful. I used fresh tomatoes and they’re fantastic. But it’s this recipe used. I also made Ashley’s chicken sandwich recipe. Most of your recipes are wonderful. Chicken parmesan and chicken sandwich have become very big hits with my family.
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.
Ashley always cooks the best food
I will be making this for sure! Looks delicious 🙃
I'm going to make some adjustments to my routine on this; thank you.
Looks yummy!
I love your recipes and have the books as well.
Long time fan back to the days of Christopher.
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
I made this and I will say this is the BEST chicken Parm I have ever had
Thanks!
This will also make a great parm sandwich and I’m going to try it with pork cutlets.
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.
Love the flour and egg mixture.. no bummers
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.
I’d love to know what brand oven that double oven is! Recipe looks great!
Yum!
Yummy
Yum , thank you , you taught a old dog a couple of new tricks 🙂
That looks so delicious! I might have to try this in the air fryer and then the broiler because we're trying to cut calories.
What can I substitute for the egg? Allergic to eggs, but still want that binding of the Parmesan cheese and Panko. Thx!
Number 1!!! ❤
yummy
I put a tablespoon or so of sauce under the chicken before serving as well as on top.
When cutting herbs, use shears. Your product will fall right into the bowl or pot. Chives or green onion are especially easy.
I agree. I use shears for many things, like cutting scallions.
What a great presenter! There are several techniques I haven't considered yet. Combining parm and panko is new to me.
I totally agree that grating chunk parm is preferred to the pre grated stuff. The flavor isn't bad, but the texture is like shredded cardboard.
I can see trying this recipe as the basis for eggplant parm as well.
This is just about exactly how I do mine. When I was in college, the cafeteria would serve chicken parm every couple of months. The fried chicken stayed separate from the sauce until it was plated. It makes a lot of sense particularly when you're frying a bunch of chicken all at once and then serve it over the next 45 minutes. It's just going to get way too soggy if it's made the traditional way and then sitting around for that long. And they had the breast thin and tender and still crispy on the plate, just like this. I realized that while it's an especially good approach for a cafeteria setting, this was how I wanted to eat chicken parm, anywhere, moving forward.
🙂👍.. Yummy ..
more cheese and tomato sauce please!!
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.
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.
9:53 The Quicker Picker-Upper?
10* now i'm hungry - hungry man chicken parmesan !
More parmesan grated on the top as a garnish, please.
Chicken Parm is my husband’s favorite so I will be making this when he returns from Red Cross deployment next week. Thanks so much for the recipe, Ashley! Another winner. 👍😁
Any new Ashley videos coming out??
Woot
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?
makes it soggy
I put a pinch of baking soda in my tomato sauce to take the acidic edge off
Some people get a metallic taste from Baking soda - so use very little
@@Thommadura
Thanks!
A pinch a pot is what I do
Oh I want chicken Parm now mmmmmm
I still say provolone is the way to go
We have eggs allergy in household, what can i use as substitute?
Any other human should work
Buttermilk would be best imo
I tried this chicken dish and all the coating was coming off the chicken as it was cooking what happened...
🔫🔥🔥🔥🏎🔥🔥🔥🔫
What do you eat Chicken Parm with besides pasta?
I made it with roasted zucchini...it was really good.
@@ljc9337 That sounds really good.
If the broiler is "unconventional"... what is conventional? I use the broiler and wish I had a salamander. 😎
Z❤
FOX Sports analyst Colin Cowherd would love you forever!
A recipe without having to travel 40 miles away to a specialty store.
Yep, I find most of ATK’s recipes are like that. I can get everything I need at the local basic supermarket.
Interesting choice of canned tomatoes.
@AmericasTestKitchen Recipe link does not work
Not surer what rules were broken, but it looks good!
Lost me at 0:18
Why do we want to reduce the acidity in the tomato sauce? In so many recipes with tomatoes/tomato sauce, there's a call for a splash of wine or vinegar or some acid at the end of the recipe to brighten the recipe. Can we save on the wine if we just skip the sugar and keep the acidity?
it's because they're canned tomatoes if you're crushing your own tomatoes skip the sugar
Wine actually adds sweetness!
403. Likewww😊
Oh please don't be airfryer 🤞🤞 OMG YES!! NO AIRFRYER!!!!
FWIW their air fryer version is also pretty good. ATK has also developed chicken parm recipe versions including oven-baked, grilled, gluten-free and stovetop.
i only need to take out a second mortgage on the house before i can afford that wedge parm cheese and im golden!
I agree that real imported parmesan is expensive but even at $20 per pound, the 1.5 ounce the recipe calls for would be less than $1.70 (or $0.42 per serving). I think it is well worth it!
Ethan Chlebowski did some comparisons. Pretty sure he concluded that the real stuff is worth it in raw applications but when you cook parmesan cheese, most of those subtle notes and complexities get lost anyway, so you can use a cheaper alternative like grana padano.
Who's is this woman she's cute
It seems more like you are making a bruschetta with breaded chicken breast instead of bread and I think it looks deee-licious. Jar sauces do tend to have really blah taste to them.
One of my favorite meals is chicken cutlets with bruschetta-style tomatoes spooned on top. Side of rice or potatoes with salad and it is heavenly!
Looks great, but I'm always leery of recipes that proclaim themselves "The Best". Specifically, I like how it seems the flavors are all separate, as opposed to one big gooey and saucy mess. It's more appropriate for guests that a family dinner.
Breaks all the rules?????
2 tbsp of chopped basil? Americans will do anything to avoid using a sensible measuring system.
Some things are easier in US style measurements. Two T of something very light and fluffy like chopped basil out very small like a quarter tsp of some dry spice are examples
8:54 Reminder that there's no such thing as vegetable oil. It's a euphemism for high-PUFA oils like soybean oil to make it sound "healthy" when it's the opposite.
Whether you like it or not - soybean Oil is made from Soybeans which ARE a Vegetable. The same is true of others like corn and canola oil as well. She specified that to be a neutral tasting oil - and you have the option of using your favorite. Just because they are high in PUFA does not change the fact that they are indeed Vegetable oils
@@Thommadura It's a lie of omission, marketing the product not by its name, but by a sexier-sounding name.
@@XanderL It is NOT a lie at all- they are Vegetable Oils - period. You are saying that they are something else and that is NOT TRUE. The statement that there is no such thing as vegetable Oils is simply PURE and UTTER falsehood. Soybean oil is made of SOYBEANS, CORN Oil is made from corn. Soybeans and Corn ARE vegetables - any nitwit even you can look that up on the internet.
Hmm. I tried another, very similar recipe recently & the chicken was barely edible. Between the salt on the cutlets & the salt in the cheese, I had to force myself to eat it. I was very disappointed after spending all that time preparing the cutlets. ☹️
Sounds like your fault for adding too much salt 😂