The Only Chicken Parmesan Recipe You Need - Perfect Every Time
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- Опубліковано 13 чер 2024
- This is my family's chicken parmesan recipe, and I truly believe it's the best chicken parm recipe out there. It's not overly complicated, but quality ingredients and a few simple tips will help set this recipe apart! It's a great pairing with pasta, an Italian salad, and some crusty Italian bread. Enjoy!
RECIPE LINK: asimplepalate.com/blog/chicke...
INGREDIENTS
For the Chicken
- 3 chicken breasts, sliced in half length-wise to create 6 cutlets
- 1/2 cup all-purpose flour can also use gluten-free flour blend or white whole wheat
- 3 eggs, whisked
- 1/3 cup olive oil
Breadcrumb Mixture
- 1 1/2 cups breadcrumbs
- 1/2 cup Parmigiano Reggiano cheese, shredded
- 1/2 tsp (each) salt & pepper
- 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
- 1 tsp garlic powder
For the Topping
- 6 slices Mozzarella
- 1 1/2 cups marinara sauce
- 1/3 cup Parmigiano Reggiano, shredded
- 2 tbsp fresh basil, chopped
TOOLS I USE
Chef Knife: c.c8.io/FQYajao
Hand Cheese Grater: amzn.to/4dQCe3w
Table Cheese Grater: c.c8.io/Vuf9EJl
Pepper Mill: c.c8.io/qbweP1N
Cast Iron Skillet: amzn.to/4bvF6RQ
Stainless Steel Baking Dish: c.c8.io/bOXGfYp
My Food52 Shop: c.c8.io/iy5rwj2
Stay connected with me!
Join my email list: asimplepalate.com/subscribe/
Instagram: / asimplepalate
Facebook: / asimplepalate
Website: asimplepalate.com/
Music by Epidemic Sound: share.epidemicsound.com/ulcmdw
#chickenparmesan #chickenparm
I cut my chicken in half lengthways before pounding them out. It’s easier for me. Also, you can use a 3:1 ratio of Italian style bread crumbs and Panko if you don’t have fresh bread crumbs. Works fine.
Yes I cut mine in half before pounding, and I use disposable gloves when crumbing, I feel
It’s easier than the tongs.
@@mariasieders9439 I do it that way as well! It's nice to see someone else doing it the same way!
I can't believe you only have 609 subscribers! This is already promising to be a great cooking chanel.
That means a lot, Tony. Thank you for the support and kind words!
I totally agree and just discovered her
My “new” favorite cooking channel. Such a comforting voice, not too much boring talk, if you know what I mean. Some people talk so much I totally lose interest by the time they “finally” start cooking 🙄. I’m learning a lot too… good explanation of great authentic Italian cooking that I would never have known, being Polish myself 😊
This really means so much! I am a talker lol so hopefully it's all helpful💛 Thanks so much for the support!
She is amazing better start with more recipes love ❤
🔥🔥🔥 Videos and recipes just keep getting better!
you're so sweet!! Thank you Jenn:)
Italian cooking is about the food but, we know it's really about family! Thank you!
Agreed 💛
@@Asimplepalate if you’re in a pinch, the best store-bought breadcrumbs are Vigo Italian style. Even if I use those, I also add fresh Parmesan cheese. I also noticed, that you don’t do the chicken super thin. I don’t do that either. My father used to do it like that. And it was just too thin and it would dry out easy. He also liked it well done. So he would leave in the oil longer. He was a butcher, and he was deathly afraid of salmonella. My father and my grandparents were born in Corleone Sicily ! ☮️💜😊
This is such an amazing dish. Looks so delicious. Thanks for sharing
I love how you say sauce. :)
ME TOO..TOO SEXY HAHAHA
These look delicious
Thank you. Here in Chi. we had Gonnella bread crumbs "back in the day."
Ahhh man, looks fantastic, you made my mouth water. I want some.
I've always wanted to try chicken Parm.
Next time I'm making Parm I'm using this recipe. It looks fab, can't wait to try for Sunday dinner.
Love to hear it, I hope you enjoy it when you try it!
Glad I found your channel. Perseverance and time will grow your subscriber base. Love the different twists you put on using ingredients. BRAVA.
I appreciate it a lot! We're forging ahead and are grateful for the subscribers we do have :) Thanks so much for the encouragement! Glad you found my channel too:)
This looks delicious!
Oh my Lord! Your channel will blow up with vids like this! Amazing!
That means a lot 💛 thank you so much!
This is becoming my favorite cooking channel. I compared this recipe with another very successful channel (not naming it!) and it is made with fresher and healthier ingredients and it even looks better. I'm trying it next week because I have to buy few things.
Means a lot! As I said in the video, not many different ways you can make chicken parm. But quality ingredients and a few tips applied will help set it apart! :) hope you enjoy it.
Great new cooking channel, Bethany! And I love that you have recipes to save and print on your blog. Brava!
I appreciate it so much!! Thank you💛
Fantastical ! 😀😀😀😀
My favorite new cooking channel. Can’t wait to see all the recipes
I appreciate it so much 💛
Your food looks so delicious and you make it look so easy,I must try it!
I really appreciate it! 😊
I’m from Sydney Australia and just found you. Thank you so much. Thoroughly enjoy your recipes. Will be making this tonight for my family.
so happy to have you, I hope you enjoy the recipe!! And thanks for the support!
Ok, I am totally in love ❤. Oh, and I like the cooking instructions and recipes, too! 👍
Thanks so much for the support!
Going to make this tonight!
I hope you enjoy it!
Greetings from Houston TX! 🌻 Very nicely done!
Thank you so much for watching!
All I can think of is what would happen if I tried to cook while wearing white. L O L. Can’t wait to try this recipe!
hahaha I know!! I wasn't even thinking and then was like wow, this could've been bad lol
Yum - you make it looks SO easy and can't wait to try again :)
your Mom's potholders 😂
lol I cant with the potholders. And thank you:)
Perfect weekdays dinner😊
it is!
Thank you for the wonderful recipe. Will try. I subscribed!!! : )
Thanks so much!! so happy to have you here!
Shared and saved. Excellent channel.
Thank you so much!
I think I’ve overlooked making my own bread crumbs all these years. I need to try this. That’s a serious rolling pin too! Wouldn’t wanna get outta line in your kitchen🤣🤣! Loving the channel , Bethany!
🤣 I'm nice don't worry, but it definitely looks like a baseball bat rather than a rolling pin. And yes, homemade breadcrumbs are so easy and always worth it! Thank you for the support it means a lot💛
😅😂👍
THIS IS AWESOME MY DEAR!! JOB WELL DONE..
means so much, thank you!
Thanks...
Wheat germ bread crumbs--so healthy and tasty. Could you show us table setting ideas, such as your rustic pottery plates? If serving a pureed soup, is it okay to put a small bowl of soup next to the dinner plate, and guests eat both at the same time?
I love her pepper grinder. No one here to judge: if you have to use "store bought" crumbs go for it. And it's all about that breading and the Parm cheese IN the breading. Interesting. My mom would do a breaded pork tenderloin--similar to a cutlet (Czech/German thing--she had to cook them like dad's mom did..and she did--old world stuff) delicious. Thank you.
Thanks so much! And store-bought breadcrumbs are never frowned upon here:) breaded pork cutlets sound delicious!
I love your recipes. What is the squeeze bottle of olive oil that you use?
Thanks so much, Chris! It’s Graza :) love using their olive oil “Sizzle” for cooking oil!
I’ve been making this almost exactly the same, but I don’t know how to make my own breadcrumbs. Maybe a UA-cam short to show us your way? Also, I had before just cooked the chicken in the pan and didn’t just brown and bake in the oven, so I’m definitely going try it your way.
I will definitely show how to make breadcrumbs, most likely in my eggplant parmesan video! I have a tutorial on my blog :) asimplepalate.com/blog/how-to-make-breadcrumbs/
Nice one. Thanks!
I'd wear an apron if I were you. Looked delicious. Food looked good too lol
If I’m trying to reduce carbs, you suggest using almond flour and using ground pork rinds that are ground up instead of breadcrumbs? Most breadcrumbs are high and carbs I have noticed. Thank you.
You could use almond flour, and you can also really reduce the breadcrumbs and mostly use parm:)
I like the pan yiu cooked the chicken in. What's the brand?
Hi Sandra, yes, it's my Staub! I absolutely love them. Here is the link! c.c8.io/jydy2uI
How do you make the sauce for the chicken, or what kind of sauce for the chicken do you buy, at the store?
You can use our San marzano tomato sauce (we have a video for that too) but here is the recipe link asimplepalate.com/blog/san-marzano-tomato-sauce/
Is that a non stick pan that you cook the chicken in ? Enjoyed the meatball video.
Can you tenderize after you slice the chicken breast ?
yes! a lot of people tenderize after slicing. I just do it before! And I used a cast iron skillet (this one c.c8.io/jydy2uI) but you can use a stainless steel one too!
Could you please mention if you can freeze whatever you are making?
Hi Sharon, all this information can be found on my website. It's hard for me to mention all those little details, but how to freeze this can be found on my website! asimplepalate.com/blog/chicken-parmigiana/
I'd be fraid I would tenderize the chicken too thin, then to cut it in half would be impossible. I think I would cut the chickens in half first since they're fatter out of the package, then beat the heck out of the chickens to tenderize them. But this is how my mom would bread many meats. Flour, egg, then graded stale bread from an old loaf of Italian bread/ We too never bought ready made breadcrumbs, and that's the best way. Oh, and by the way,,, THUMBS UP!!! PEOPLE, DON'T FORGET TO GIVE THIS GAL A THUMBS UP FOR HER HARD EFFORTS IIN PREPARING THIS VIDEO WHETHER YOU MAKE IT OR NOT. IT JUST TAKES A SECOND TO HIT THE THUMB, AND THAT'S WHAT SHE IS TRYING TO ACCOMPLISH ALONG WITH PROVIDING YOU AN EASY WAY TO MAKE A CHICKEN DISH FOR YOUR FAMILY.
Glad to hear your mom did similar! I don’t typically have to worry about pounding mine too thin because they already pretty thick. But you can slice them before pounding! And thanks so much for the support 💛
I think I'm watching the next Julia Childs. great work
This means a lot. I know I am certainly not her, but truly I take this to heart. Thank you so much 💛
Rolling pin..you mean baseball bat?? 🙈 I could truly have this every day, it's so good.
lol it really looks like a baseball bat
I confirm that it is a bat Drew!!
@@FeastandFarmCooks 😂
Your dishes look delicious. You say that they are American - Italian dishes. I am from Toronto, Ontario, Canada. Do you have any Canadian - Italian dishes that I can try here in Canada?
Italian/Canadian butter tarts?
Sounds delicious.
Been making chicken parm wrong this entire timeeeee 😅 this looks great and simple. Think you need to invite some other taste testers 👁️💅👹
hahah all good - now you know! Auditions for taste testers coming soon ;)
Love that you put the Parm in the breadcrumbs. Also, would you marry me?
It’s a very old Italian recipe
Very popular bin every restaurant they call /Parma /
Fillet must be thick and juice
why is Drew laughing when you talk about tenderizing with the roller😇
well he was joking with my that the rolling pin looked like a baseball bat lol, so he was laughing at me having to beat the chicken up with it to tenderize it :)
What sauce do you like to use ?
If I have homemade on hand I use my San Marzano tomato sauce asimplepalate.com/blog/san-marzano-tomato-sauce/
But if I don’t have homemade sauce on hand, I like Rao’s or Victoria for store-bought!
@@Asimplepalate I love this channel. Thank you
You talk about homemade bread crumbs. Is there a special way you do the bread crumbs?
11:32
I have a post for how to make breadcrumbs on my blog - asimplepalate.com/blog/how-to-make-breadcrumbs/ but we will include this in our eggplant parmesan video (coming soon!)
Where are you from?
my family is originally from Long Island NY and north Jersey, but we live in Pennsylvania now:)
The recipe sounds great, but wearing a long sleeve white sweater while prepping and cooking? lol
What else am I supposed to wear when it’s cold outside? 😆
That is confidence.
@@Asimplepalate It's nice to see that you are modestly dressed. Maybe I've been watching too many Giada cooking videos where she still likes to wear very low-cut tops, and that sometimes ends up becoming the focus more than the recipes. :)
@@charmaine9442 I'm glad to hear it! I love Giada, but yeah, I don't always agree with what she wears haha. It's important to me to dress appropriately, especially if I'm on video. Appreciate the support on that! :)
Did you break into a Model Home?
How did you know? 😉
Breast fillet for Parma need not to be cut thin better thick will be more juice and tender
Too thin they will be dry and crisp
It’s mozarellA not motzarell 😂 great recipe
“Mozz” & “mozzarell” are my shortcut words for it 😆
Wussup with that kitchen!? Did y'all JUST move in??
We moved in a year ago! We have a whole blog post on our website about it if you're interested asimplepalate.com/blog/kitchen-reveal/
Good recipe, but slow presentation.
Thats kinda what we're going for. If that's not your cup of tea that's okay!
Why would you use flour? I always thought that was a restaurant trick. Totally unnecessary
Always did it that way - most recipes you'll find it that way too. You could skip the flour if you want.