I can't believe I've never made Chicken Parm like this
Today we're making chicken parm with vodka sauce. Well seasoned crispy chicken cutlets are baked with vodka sauce, mozzarella, and a sprinkle of Pecorino. Use Parmigiano if you want but I think Pecorino is better. Enjoy!
ALSO, WATCH CLASSIC CHICKEN PARMIGIANA!
AND, THE FULL PARMIGIANA SERIES!
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CHICKEN PARMIGIANA RECIPE (Just sub in vodka sauce instead of the red sauce):
VODKA SAUCE RECIPE (uses only paste, but sub in whole tomatoes as I did in this video if you like):
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The Crispiest Chicken Parmesan Ever! | Chicken Parmesan!
#shorts #chickenparmesan #crispy
Crispy Chicken Parmesan
Ingredients:
2 Chicken Breasts
2-3 Cups Corn Flake Bread Crumbs
1-2 Cups Flour (Sub Gluten Free Flour)
4 Eggs
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Italian Seasoning
1 Tsp Red Pepper Flake
Parmesan cheese
Mozzarella cheese (optional)
Salt and Pepper
Vegetable Oil For Frying
*Butterfly the chicken breasts and pound with a mallet until all parts of the chicken are evenly thin.
*Grab 3 separate large bowls. In the first bowl add: Flour, salt, and pepper. To the second bowl: Corn flake bread crumbs, salt, pepper, garlic powder, onion powder, red pepper flake, and Italian seasoning. In the 3rd bowl, crack eggs and add 1 Tbsp of water, whisk until combined.
*Season chicken with salt and pepper on both sides. Bread chicken in the following order: flour, egg, then breadcrumbs. Set chicken aside until ready to fry.
*In a cast iron skillet heat vegetable oil to 350 degrees Fahrenheit. Fry chicken for about 4 minutes a side or until golden brown. (Internal temperature needs to reach 165 degrees when fully cooked)
Sauce Recipe:
2-3 Tbsp Olive Oil
2-3 Tbsp Shallot (finely diced)
2 Tbsp Garlic (minced or finely chopped)
1/2 Tsp Red Pepper Flake
1/3 Cup White Wine
28oz Tomato Purée (San Marzano if possible)
1 Cup Fresh Basil Leaves
Salt and Pepper (to taste)
Sugar (to taste)
*For the sauce, start with a large sauce pan on medium/low heat. Add shallots, garlic, and red pepper flakes. Sauté until fragrant and translucent. Season with salt and pepper to taste. Cook for 5 minutes.
*Add white wine and let reduce by 1/2 then add tomato purée and basil. Season with a little more salt, pepper, and sugar to taste (sugar to cut the tartness of the tomato purée)
*Simmer and cook sauce for 20-30 minutes minimum.
*Place chicken on a wire rack and top with sauce and freshly grated parmesan cheese. (Optionally you can add shredded mozzarella) Place under the broiler for about 5 minutes or until cheese is melted and slightly browned. (Watch closely so it does not burn)
*Serve with some pasta and a salad on the side.
Enjoy!
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CRISPY CHICKEN PARMESAN
The BEST Chicken Parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! FULL RECIPE:
If you love a crispy crumb coating vs a soggy crumb, look no further! This is the best Chicken Parmesan you will ever make!
CHICKEN PARMESAN! STEP BY STEP! ❤
Chicken Parmesan is comfort food, cheesy delicious and super delicious. It's a perfect
meal for the whole family because kids love it too...the sauce can be frozen for another day, and the chicken parmesan also makes delicious leftovers.
SAUCE INGREDIENTS
1/4 cup extra virgin olive oil
2 28.oz whole or crushed tomatoes
1/2 tsp sugar
1/2 tsp dried parsley
1/2 tsp dried oregano
1 Tbsp tomato paste
3 minced garlic cloves
1 bay leaf
salt (to your liking)
1/2 tsp onion powder
1/2 tsp garlic powder
fresh ground black pepper
fresh basil (about 5 leaves)
1 small chopped onion
BREADING
2 chicken breasts cut in have long way
1 cup flour
2 eggs
1 Tbsp water
1 cup PANKO bread crumbs
1/4 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt (to your liking)
fresh grated parmesan cheese
small bunch chopped Italian parsley
small bunch chopped fresh basil
SAUCE
Heat a non stick pan to medium high heat, add EVOO and saute onions for 2 minutes then add garlic and stir for 1 minute, add garlic powder, sugar, bay leaf, oregano, tomato paste, dried parsley, onion powder, black pepper stir together well then add crushed tomatoes, salt and torn fresh basil...cover and bring up to light boil then down to simmer while you prepare breading.
●CHICKEN INNER TEMP SHOULD BE 165° WHEN READY.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Simple Chicken Parmesan Bake That Will Change Your World
Chicken parmesan is the perfect choice when you’re looking to make a home cooked Italian meal, but it can be a difficult recipe to master. Before you get overwhelmed with cheese selection and the sauce-to-chicken ratio, let us help ease your cooking anxieties.
#Recipe #ChickenParmesan #SimpleCooking
Watch Full Video:
The Best Chicken Parmesan Recipe | Chef Jean-Pierre
Hello There Friends! I am finally bringing you my take on a Chicken Parmesan! Chicken Parmesan can be one of the easiest dishes to prepare in the kitchen. With a little effort in making a good Marinara Sauce and preparing the Chicken Milanese, you are going to be golden when making this Chicken Parmesan! Let me know what you think in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
Chicken Milanese:
Marinara Sauce:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Basil Olive Oil:
❤️ Herbs de Provence Olive Oil:
❤️ Silicone Baking Mat:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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