![]() ![]() You don’t have to go too hard on it, a slight pounding will do the job. Can’t find cutlets? Buy chicken breasts and pound them! Simply place the chicken breast in between 2 layers of plastic wrap and gently use a meat mallet to thin out the chicken. The thickness of the chicken will determine how every bite tastes in the end product, so make sure those chicken cutlets are 1/4" thick, no exception. When you do, it will develop an incredibly deep and sweet herbaceous flavor and end up thick enough to stay on your fried cutlets without falling off. This also means being patient with your marinara and really letting it cook for the full 45 minutes (start to end). That way, you can get them in the broiler right away and be just one quick step away from taste bud heaven. Crispiness dies with time, so you’ll need your broiler set up and your marinara ready before your fried cutlets come out of the skillet. Being able to calculate timing while cooking is important, but even more essential in this recipe. Follow our tips, and you won’t even need a sidekick on the way there. It has everything you want in chicken Parm, full stop-fried cutlets shrieking with crispiness, a perfect blend of mozzarella and Parm, and a sauce that is full of life with basil and just enough sweetness.īut, like any quest for greatness, you'll have to embark on your hero's journey to arrive at the perfect chicken Parmesan. Though we’ve done it many different ways here (hi hello chicken nugget Parm casserole), this classic recipe is the chosen one, the holy grail. While developing this recipe, I wondered: Why are we, citizens of the world, so obsessed with chicken Parmesan? After discussing with the food team, testing multiple variations, and summoning various Italian (-American) gods, I realized the reason is simple: It’s fatty, umami-licious, and has that perfect crispy AND melt-in-your-mouth texture.
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