Help with Chicken Parmesan

Soak your chicken cutlets in the egg wash over night. Make sure you have garlic, salt, pepper and parsley in that egg wash. Also, you Italian bread crumbs instead of panko. Also include parm cheese in the panko.

These are the products I use: fresh basil, thyme, oregano, and 1 bay leaf. I add 1 T brown sugar and 1/2 cup red wine. I don’t like thick chicken breasts as I split them in half and fold open. I cook the red sauce slow and low for 2-3 hours. For cheese I use fresh shredded mozzarella

Keep it simple. Make the cutlets thin, pound em flat. Salt and pepper, dip in egg, dredge in Italian seasoned bread crumbs, pan fry til crispy and nicely browned and then top with the cheese. I can’t stand anything bland and these come out quite flavorful every time. So much do that I’m generally usually disappointed when I get this from most restaurants. I use Progresso bread crumbs most of the time.

thin cutlets
egg wash
seasoned breadcrumbs(progresso)
pan fry hot till brown and crisp
small amount of sauce (your choice but Rao is Ok bottled stuff) in bottom of casserole dish
cutlets in dish top with a slice of good provolone cheese
another small of sauce
top with grated parm and mozz
bake in hot over 450-50 deg till sauce is bubbly and cheese melted
salt and pepper after baking

I worked in a couple of Italian restaurants in my days and even thought Chicken Parmesan not a traditional Italian dish, it was always on the menu.

Tips:
Split chicken breasts in half horizontally and pound it to an even 1/4-inch thickness. Season everything, we use a basic blend of salt, granulated garlic, and white pepper. 3:.25:.25 But at the very least, season everything with salt.

Add it to everything in the process.
Chicken
Flour
Egg wash
Bread crumbs

We use panko bread crumbs for their indestructibility and crunchy property.

Here are some standards I developed for my students to produce in lab.

Chicken Parmesan
8 Chicken Breast
4c AP Flour (2T seasoning blend)
4 Eggs
2c Milk (2T seasoning blend)
4c Panko (1t seasoning blend)
2c Marinara
2c Fresh Mozzarella
2c Low Moisture Mozzarella
1c Grated Parmesan
2T Chiffonade Basil
2T Chopped Parsley

Standard breading technique, flour, egg wash, breadcrumb, then fry at 350 until light golden brown. Drain well and top it with a thin layer of sauce, a nice coating of LM mozzarella, a few pieces of fresh mozzarella, a tablespoon or so of grated Parmigiano Reggiano, a few strands of chiffonade basil, and a sprinkling of chopped parsley. Pop it under the broiler until your desired level melt & serve.

Occasionally, for certain guests, I would add a layer of ricotta cheese flavored with garlic powder, dried oregano, and red chili flakes to the chicken before topping with sauce, then compete the rest of the topping process. The ladies really liked it that way.

Our Marinara is very basic too. Here's a scaled down version

Ingredients:
2 Cloves Garlic, minced
1/4c Yellow Onion, small dice
1oz Extra Virgin Olive Oil
1 ea 28oz can Whole Italian Tomatoes, peeled
8 Stalks Italian Parsley, chopped, leaves only
3 Stalks Oregano, chopped, leaves only
5 Leaves Basil Chiffonade
1T Salt
1/2t Black Pepper
Directions:
1. SWEAT GARLIC WITH ONIONS IN OIL & A PINCH OF SALT UNTIL TRANSLUCENT.
2. HAND MILL TOMATOES AND ADD TO ONIONS. COOK UNTIL REDUCED by 1/3, APPROX 10 MINUTES
3. ADD PARSLEY, BASIL, OREGANO, AND COOK 5 MINUTES. ADJUST SEASONING WITH SALT & PEPPER.

Make a day or two ahead of time to allow sauce to cool and flavors to blend before making chicken parmesan.

Cheers!

mix a decent amount of pecorino romano to the bread crumbs and use some fresh basil at the end. Always use enough garlic and some red pepper flakes in the sauce is always a good idea. if your sauce is too acidic you can add a small amount of sugar despite what the purists say.

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Also, you Italian bread crumbs instead of panko.

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Don't do this