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Friday, August 31, 2007

Chicken Parmesan: A Delicious Cliché

Posted By on Fri, Aug 31, 2007 at 1:02 PM

Hey, all you baby cows relax!

By Chef John from Food Wishes Video Recipes

This demo is dedicated to my niece Brittany. This is her favorite meal, or at least I think it is. Over the years I’ve probably gone out to eat with Brittany maybe 75 times and she has ordered this 73 of those times…the other two occasions were at Chinese restaurants, and she still tried to order it. Hopefully, she will try to make this at home after watching the video clip. Anyway, Brittany is not alone in her love of the Chicken "Parm," as it’s probably the most popular non-pasta dish in Italian-American restaurants, and considered by the food fascists a cliché, and a perfect example of Americanized faux-Italian cuisine. But, if done properly, it tastes really good...

Back in my day, it was of course Veal Parmesan, but eating baby cows fell out of fashion, and the Chicken is now the protein of choice. What’s that? You don’t eat chicken either? Well, then you’ll just have to stay tuned for my amazing Eggplant Parmesan coming soon.

The main problem I have with the version served in most restaurants is that they drown the chicken in so much sauce and cheese, that it ends up being a big soggy chicken/cheese clump. I don’t put any sauce under the chicken cutlets, just a little bit on top, so the breading stays relatively crisp. If you like a lot of sauce, fine, serve it along side when the dish is served. I also actually use some Parmesan cheese! Most versions of this only use mozzarella; I’m going with a delicious mixture of fresh Mozzarella, tangy Provolone and “real” Parmesan. The other little trick you see in the video recipe is how I add some of the grated Parmesan to the breadcrumbs, which adds another layer of flavor. Be sure your oven is well preheated to 450F, we want the cheese to slightly brown and the breading to crisp up before the chicken gets over-cooked, and a nice hot oven is the way to go. The rest of the demo is pretty straight forward, so let’s get to it. Enjoy!

CLICK HERE to watch the Video, as well as get this recipe's ingredients and amounts.

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Chef John


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