Granted, these days, I'm more likely to seek out a kale salad than a deep fried chicken bomb, but every so often, nostalgia calls. Luckily for me, this month's Cook's Illustrated was at the ready to accommodate my chicken parm craving with a boastful recipe claiming to be the best chicken parm. Hmmm...
What can I say, it was the right recipe on the right day! I won't reprint their recipe (that whole permission thing), but what I will say is here are some of the techniques they taught me that helped make it easily a top 5 chicken parm WITHOUT being deep fried! Yum!
|You know you want some!|
The zen of chicken parm:
- Season the chicken with salt and leave out 20-30 minutes before breading. Added great flavor and no need to salt the flour, bread crumb mix, etc!
- Mix egg and a little flour to coat the chicken. Then, dip in breadcrumbs mixed (1:1 ratio of cheese and Panko bread crumbs was my preference) with Parmesan cheese and some seasonings (garlic powder, oregano, pepper, etc.). (No extra salt was even needed!)
- The BEST hint? Pan-fry breaded chicken in oil (shallow fry), then drain on paper towels. Put the chicken on a cookie sheet and sprinkle HEAVILY with mozzarella (fresh shredded) and/or a mix of mozz and a more melty cheese like Fontina. Broil until bubbly, THEN put on tomato sauce over the cheese. Keeps the breading crispy that way.
I served with cooked spaghetti and some whole wheat garlic bread for some tasty eats. Happy eating!