Perfect Homemade Chicken Parmesan | 2 Million Subscriber Special
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Healthy Chicken Parm - Crazy Macros - High Protein, Low Fat! #easyrecipe #recipes #chicken
Chicken Parmigiana | Chicken Parmesan | Recipe
Learn how to make a delicious Crispy Chicken and Melting Cheese, Chicken Parmigiana, also known as Chicken Parmesan, Chicken Parma and Chicken Parmy. This Parmigiana recipe is really easy to replicate and will leave you drooling for that next bite. With easy to follow instructions and recipe, get yourself cooking this popular restaurant, cafe and pub dish, in the comfort of your own home.
Ingredients -
6 Tbsp (90ml) - Olive Oil
2-3 - Chicken Breasts, Halved (3 small - 2 large)
7 - Garlic Cloves, Crushed & Chopped
800g (28 ounces) - Whole Tomatoes in Juices
1/2 Cup (125ml) - Water
2 Stems - Fresh Basil
6 - Slices of White Bread
1/2 tsp - Dried Oregano
1/2 tsp - Dried Thyme
1/2 tsp - Dried Basil
1/2 tsp - Dried Rosemary
1 tsp - Garlic Powder
3 - Whole Free Range Eggs
1/4 Cup (60ml) - Full Fat Milk
2 Cups (240g) - Plain Flour
1/3 Cup (35g) - Parmigiana Reggiano Cheese (Parmesan)
Mozzarella Cheese to your liking
Seasoning to your taste
Serve with Salad -
Serve with Sweet Potato Fries -
Serve with Baked Potato -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video -
Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Fansi Pan
Artist - Yomoti
Link -
Song - Pomelo
Artist - Jobii
Link -
Orange Foot - Youtube Sounds
#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching!
Gordon Ramsay Chicken Parm Recipe | Unlock the Ultimate Dinner Experience
Gordon Ramsay's Chicken Parmesan recipe. This dish perfectly blends crispy, golden-breaded chicken cutlets layered with a rich, homemade tomato sauce and melted fresh mozzarella, resulting in a comforting and gourmet meal. Follow this recipe to recreate a signature dish from one of the world's most renowned chefs. Learn the secrets of preparing the chicken to achieve the ideal crispness, simmering a flavorful tomato sauce, and assembling the components for a perfect bake.
Ingredients:
4 tbsp. grapeseed or avocado oil
6 Roma tomatoes, diced
2 cans (28 oz. each) crushed tomatoes
4 tbsp. basil, chiffonade
3 garlic cloves
1/2 yellow onion
For Breading Chicken (for Chicken Parmesan):
4 oz grated Parmesan cheese
1 tbsp. parsley, finely chopped
1 tbsp. fresh oregano, finely chopped
2 cups Japanese Panko breadcrumbs
1 tsp. paprika
3 whole eggs
1 cup all-purpose flour
1 tsp. kosher salt
A pinch of cracked black pepper
For Chicken Parmesan:
4 breaded cutlets
1/3 cup grapeseed or avocado oil (for frying)
1-2 spoonfuls of tomato sauce
2 fresh mozzarella balls (8 oz. each), cut into ¼-inch thick rounds
For Spaghetti:
1 lb. dry spaghetti
1 tbsp. olive oil
1 tbsp. parsley, finely chopped
1 tbsp. basil, chiffonade
1 oz. Grated Parmesan cheese
Directions:
00:01 Preparing classic Chicken Parmesan starts with thinning the chicken breast to create an escalope suitable for breading.
00:31 The breading process includes lightly flouring the chicken, dunking it in egg wash, and coating it with seasoned breadcrumbs mixed with Parmesan for caramelization.
00:43 Pressing the breadcrumbs into the chicken with parchment and a rolling pin ensures adherence; resting the breaded chicken before cooking helps the crumbs stay in place.
01:00 Simultaneously cook spaghetti with olive oil and salt, while the thinly-pounded chicken needs only a shallow fry, cooked 2.5 minutes per side.
01:30 Construct Chicken Parmesan with marinara sauce seasoned mozzarella, and bake to melt; serve with sautéed broccoli rabe seasoned with chili flakes and lemon.
02:00 Coat cooked spaghetti lightly in marinara sauce, tossing with fresh basil for aroma.
02:30 Plate the Chicken Parmesan with a base of broccoli rabe and a side of pasta, topped with grated Parmesan and more sauce for a gourmet presentation.
Actual Recipe:
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How to Make CHICKEN PARMIGIANA Like an Italian
Chicken parmigiana can be likened to Italian crumbed chicken with toppings, typically including cheese and tomato sauce, but is it Italian? NO! This is a dish which has become famous over the world and many mistaken it for being authentic but most variations are pretty un-Italian! Except, maybe, my one. As an Italian I have recreated this pub-classic with delicious authentic ingredients and believe me there is no going past this recipe for a cheesy chicken stack that is smothered in rich tomato and basil sauce. I even have two options for cheese on top, would you prefer buffalo mozzarella or burrata? Either way you will never order this out again. It might not be authentic, but I’ve created a Chicken Parmigiana that even my family would enjoy.
???? Follow this link to read and print the written recipe:
#chickenparmigiana #chickenparmesan #chicken
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Italian Chicken Parmigiana
0:50 Welcome to Vincenzo's Plate
1:00 Facts about Chicken Parmigiana
1:27 Ingredients for Chicken Parmigiana
2:25 Time to prepare the Chicken
3:18 The Sauce for Chicken Parmesan
4:42 Season and crumb the Chicken
6:55 Fry the Chicken Breast
8:45 Chicken Parmigiana with Buffalo Mozzarella
10:10 Chicken Parmigiana with Burrata Cheese
12:20 Time to Eat the Chicken Parmigiana, E ora si Mangia
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How To Make The Best Chicken Parmigiana (Chicken Parmesan)
Today we're making chicken parmigiana (chicken parmesan). This is the classic dish you'd find in almost any Italian restaurant in America. Chicken parmigiana consists of crispy fried chicken cutlets with a delicious garlicky 5-minute marinara that's topped with mozzarella and Parmigiano Reggiano cheese. Enjoy!
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Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
CHICKEN PARMIGIANA (PARMESAN)
INGREDIENTS
For the Chicken
6 thin-sliced chicken cutlets
2 cups Italian seasoned breadcrumbs - seasoned with 3 tablespoons grated parmesan
1 cup flour - seasoned with 1 tsp kosher salt and 1/2 tsp pepper
3 eggs - beaten
Olive oil - for frying
1 1/2 - 2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese - divided
For the sauce
1 (28) ounce can high quality plum tomatoes - blender pulsed
½ teaspoon dry oregano
4 cloves garlic - minced
¼ cup olive oil
1/2 teaspoon kosher salt - plus more to taste
½ teaspoon crushed red pepper flakes - optional
SAUCE INSTRUCTIONS
1. In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes and cook for 30 seconds more.
2. Add the tomatoes, stir together, and bring the sauce to a simmer. Season with salt and oregano.
3. Taste test it, and adjust salt and pepper if required. When satisfied set the sauce aside.
FRYING AND ASSEMBLING CHICKEN PARMIGIANA
1. Dredge the cutlets in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded cutlets onto parchment paper.
2. Pour the olive a ½-¾” high into a large frying pan and heat oil to 370f. The burner should be set to about medium heat and take about 5-7 minutes to get to 370f.
3. Test the oil and then fry the cutlets for 2-3 minutes per side and place finished cutlets on a wire rack so that they don’t become soggy.
4. In a nonstick baking sheet spread the cutlets out and place a few tablespoons of the sauce onto them, then a ¼ cup or so of the mozzarella cheese and finally a couple tablespoons of the parmesan cheese on top.
5. Bake the cutlets at 450 for 2-3 minutes, then broil for 30-60 seconds to melt the cheese. When finished grate some more parmesan onto the hot chicken parmigiana. Serve with the extra sauce on the side. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Garlic Sauteed Broccoli Rabe
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