Chicken Meat

New and Improved Chicken Parm

December 21, 2015

Lately I’ve been watching America’s Test Kitchen at the gym. They featured a new and improved way of cooking Chicken Parmesan. There were 3 techniques that they tried that I would have never thought of.

1. They brined the chicken breasts to keep the chicken juicy.

2. They combined the egg wash and flour during the dredging process.

3. They broiled the Chicken Parm with just the cheese and spooned on the tomato sauce at the end. This was to prevent the crust from getting soggy.

I decided to test out 1 and 2 because I personally like to bake the chicken with tomato sauce.

So, how’d it turn out? It was worth the extra time and effort of brining the chicken as it made it more juicy and tender. I also thought it was a genius idea to combine the egg wash and flour. One less step and one less dish to clean. It also provided a more even coat of egg and flour. The mixture is a little thick, so make sure you take off any excess (see photo below). America’s Test Kitchen, you guys were definitely onto something! FullSizeRender (7)FullSizeRender (8)FullSizeRender (9)FullSizeRender (10)FullSizeRender (11)IMG_5426FullSizeRender (12)


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Chicken Parmesan

Ingredients

2 pounds chicken breast

1 tablespoon olive oil

3 garlic cloves, minced

1 28-ounce can crushed tomatoes

1 teaspoon salt

1 teaspoon pepper

1 teaspoon sugar

½ cup Panko

½ cup seasoned breadcrumbs

1 egg

2 tablespoons flour

1 cup Mozzarella cheese, grated

½ cup Parmesan cheese, grated

Instructions

  1. Butterfly the chicken breast and cut in half. Pound the chicken breast in between plastic wrap until they are ½ inch thick.
  2. Place chicken into a bowl and cover with about 6 cups of water (or until the chicken fully submerged) and ¼ cup salt. Let the chicken brine for at least 1 hour.
  3. In a pan, heat olive oil on medium heat. Add the garlic cloves. It the garlic cook for about 1 minute. Add the crushed tomatoes, salt, pepper and sugar. Cook for about 20 minutes until the sauce thickens.
  4. In a bowl combine the Panko and seasoned breadcrumbs.
  5. In another bowl, combine the egg and flour. Add a little water to loosen the mixture.
  6. Remove the chicken from the brine and pat down with paper towels.
  7. Combine the Mozzarella cheese and Parmesan cheese and set aside.
  8. First, dip the chicken into the egg mixture and then the Panko mixture. Set aside on a wire rack.
  9. Heat vegetable skillet on medium high heat. When the pan is hot, place chicken into the pan. (2 pieces at a time to prevent crowding) Cook chicken for about 4 minutes on each side. When the chicken is done cooking, place it back onto the wire rack.
  10. Spoon tomato sauce onto each piece and then sprinkle with cheese.
  11. Broil the chicken on high for 3 minutes.
  12. Let the chicken rest for about 5 minutes before cutting into.

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