New & Improved Chicken Parmesan
ID: 56b2f695...
A delicious twist on the classic chicken parmesan that replaces rubbery mozzarella with a creamy, flavorful mixture of ricotta and sharp white cheddar cheese. This version keeps the chicken exceptionally crispy by placing the sauce underneath the cutlet rather than on top.
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🍳 Cooking Flow
Pound the chicken breasts to uniform thickness, season, and bread them using the flour, egg, and breadcrumb method. → Shallow-fry the breaded chicken in olive oil until golden brown on both sides, then transfer to a baking sheet. → Mix ricotta, cheddar, and seasonings to make the cheese topping, then spread it onto the chicken cutlets. → Top with Parmigiano-Reggiano and olive oil, then bake at 500°F (260°C) for 10-12 minutes until melted. → Serve on top of warm tomato sauce and garnish with fresh Italian parsley.
Cooking Steps
Brief Cooking Order
Pound the chicken breasts to uniform thickness, season, and bread them using the flour, egg, and breadcrumb method. → Shallow-fry the breaded chicken in olive oil until golden brown on both sides, then transfer to a baking sheet. → Mix ricotta, cheddar, and seasonings to make the cheese topping, then spread it onto the chicken cutlets. → Top with Parmigiano-Reggiano and olive oil, then bake at 500°F (260°C) for 10-12 minutes until melted. → Serve on top of warm tomato sauce and garnish with fresh Italian parsley.
Introduction
A delicious twist on the classic chicken parmesan that replaces rubbery mozzarella with a creamy, flavorful mixture of ricotta and sharp white cheddar cheese. This version keeps the chicken exceptionally crispy by placing the sauce underneath the cutlet rather than on top.
Step 1
Place the boneless, skinless chicken breasts between plastic wrap and gently pound them to a uniform thickness.
Step 2
Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.
Step 3
Dust both sides of the chicken with flour on a plate, pressing it in to coat evenly, and shake off the excess.
Step 4
Pour the beaten egg directly over the floured chicken on the plate and use a pastry brush or your fingers to coat both sides evenly.
Step 5
Transfer the chicken to a plate of dry breadcrumbs, pressing firmly to ensure both sides and edges are completely coated. Refrigerate until ready to fry.
Ingredients List
Important Notes
Ensure the frying oil is sufficiently hot before adding the chicken; the oil should bubble immediately when the chicken touches it.
Pound the chicken gently to avoid tearing or obliterating the meat.
To keep the bottom of the chicken parmesan crispy, serve the sauce underneath or around the chicken rather than pouring it on top.
Refrigerating the breaded chicken for a few minutes before frying helps the breading adhere better.
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