Marion's Best Chicken Parmigiana
ID: 8fd1cb29...
An ultimate version of the classic Chicken Parmigiana featuring tender, dry-brined chicken breast, an ultra-savory tomato sauce enriched with miso and star anise, and a perfect blend of gooey mozzarella and rich gruyere cheese.
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🍳 Cooking Flow
Butterfly, flatten, and dry-brine the chicken breasts with salt, then pat them completely dry. → Simmer canned whole tomatoes with garlic, tomato paste, miso, soy sauce, and star anise for 20 minutes to make the sauce. → Pane the chicken by dredging in flour, dipping in beaten eggs, and coating with a 1:1 mixture of panko and parmesan. → Shallow fry the breaded chicken until crispy and golden brown, then drain. → Top with the tomato sauce and a mix of mozzarella and gruyere, then grill under a hot broiler until melted and bubbly.
Cooking Steps
Brief Cooking Order
Butterfly, flatten, and dry-brine the chicken breasts with salt, then pat them completely dry. → Simmer canned whole tomatoes with garlic, tomato paste, miso, soy sauce, and star anise for 20 minutes to make the sauce. → Pane the chicken by dredging in flour, dipping in beaten eggs, and coating with a 1:1 mixture of panko and parmesan. → Shallow fry the breaded chicken until crispy and golden brown, then drain. → Top with the tomato sauce and a mix of mozzarella and gruyere, then grill under a hot broiler until melted and bubbly.
Introduction
An ultimate version of the classic Chicken Parmigiana featuring tender, dry-brined chicken breast, an ultra-savory tomato sauce enriched with miso and star anise, and a perfect blend of gooey mozzarella and rich gruyere cheese.
Step 1
Butterfly the chicken breasts and pound them to an even thickness using baking paper and a heavy bottle (such as a wine bottle) to flatten the thick parts.
Step 2
Season the chicken breasts generously with salt on both sides to dry-brine them. Let them sit for at least 20 minutes (up to 1 hour) to tenderize and season thoroughly.
Step 3
For the tomato sauce, heat olive oil in a pan over medium heat and sauté the minced garlic. Stir in the tomato paste and let it cook out for a minute.
Step 4
Add the canned whole tomatoes, crushing them slightly with a wooden spoon. Add the miso paste, soy sauce, and star anise. Stir well and simmer on low-medium heat for about 20 minutes.
Step 5
Prepare the crumbing mixture by combining the panko breadcrumbs, grated parmesan, garlic powder, and a pinch of salt in a shallow bowl.
Ingredients List
Important Notes
Dry-brining with salt helps the chicken breast retain its juices and tenderizes the meat, preventing it from drying out.
Patting the chicken completely dry with paper towels after brining is essential for a crispy coating that doesn't slide off.
Miso, soy sauce, and star anise are secret ingredients that add deep umami and aromatic complexity to the tomato sauce.
Using a 1:1 ratio of parmesan to panko breadcrumbs creates a sturdier, crispier, and more flavorful crust.
A blend of mozzarella (for stretchiness) and gruyere (for creamy richness) yields the ultimate cheese pull and flavor.
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