Perfect Chicken Parmesan
ID: cd17e36f...
An upgraded, non-soggy version of classic Chicken Parmesan made with juicy chicken thighs instead of breasts. It features a ultra-crisp cheesy panko crust, a thick, spicy, sweet Calabrian chile marinara sauce, and a perfect blend of three melted cheeses.
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🍳 Cooking Flow
Season and pound the chicken thighs to 1/2-inch thickness. → Encrust the chicken in flour, egg wash, and the panko-parmesan mixture, then refrigerate for 30 minutes. → Prepare a thick marinara sauce with olive oil, garlic, Calabrian chiles, tomato paste, crushed tomatoes, sugar, salt, and fresh basil. → Shallow-fry the chicken in hot olive oil until golden brown on both sides, then drain on a wire rack. → Top the chicken with marinara, provolone, fresh mozzarella, and grated parmesan, then broil until golden and bubbly.
Cooking Steps
Brief Cooking Order
Season and pound the chicken thighs to 1/2-inch thickness. → Encrust the chicken in flour, egg wash, and the panko-parmesan mixture, then refrigerate for 30 minutes. → Prepare a thick marinara sauce with olive oil, garlic, Calabrian chiles, tomato paste, crushed tomatoes, sugar, salt, and fresh basil. → Shallow-fry the chicken in hot olive oil until golden brown on both sides, then drain on a wire rack. → Top the chicken with marinara, provolone, fresh mozzarella, and grated parmesan, then broil until golden and bubbly.
Introduction
An upgraded, non-soggy version of classic Chicken Parmesan made with juicy chicken thighs instead of breasts. It features a ultra-crisp cheesy panko crust, a thick, spicy, sweet Calabrian chile marinara sauce, and a perfect blend of three melted cheeses.
Step 1
Season both sides of the chicken thighs generously with salt, and let them sit for 10 minutes.
Step 2
Place each chicken thigh in a freezer bag and pound it gently with a sturdy saucepan until it is flat, even, and about 1/2 inch thick.
Step 3
Set up a three-station breading line: flour in the first tray, beaten eggs in the second, and a mixed combination of panko, grated parmesan, black pepper, and salt in the third tray.
Step 4
Coat the chicken thighs in flour, shake off excess, dip into the egg wash to completely wet, and press thoroughly into the panko-parmesan breadcrumb mixture to fully encrust.
Step 5
Place the breaded chicken on a wire rack and put it in the refrigerator for 30 minutes to allow the breading to adhere securely.
Ingredients List
Important Notes
Using chicken thighs instead of chicken breasts ensures the meat stays juicy and flavorful without overcooking.
Salting the meat 10 minutes prior to breading helps lock in the moisture and improves overall seasoning.
Refrigerating the breaded cutlets for 30 minutes is the secret to getting the breading to fully stick without sliding off during frying.
Blend the canned tomatoes with an immersion blender to prevent chunks from weeping out excess water, which leads to soggy chicken.
Simmer the sauce until it is thick, more like a tomato spread, to avoid a watery and soggy finished product.
Broiling on a wire rack over a sheet pan keeps the bottom of the chicken crisp.
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