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My review
New & Improved Chicken Parmesan
56k
Chef John
"I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff, but it can be pricey. So I tried something new--a cheese spread using ricotta fortified with sharp Cheddar."
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Ingredients
34 m servings 1010Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
- Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.
- Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.
- Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
- Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.
- Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.
Footnotes
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Cook's Note:
- The creamy ricotta made a great base into which you could add any melting cheese. I really enjoyed the Cheddar, but I'd like to try this with other options, such as provolone, fontina, or even gruyere. And of course, if you prefer the tender meat of baby cows, this technique will work just the same with veal.
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Reviews
Read all reviews 2840 Ratings
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Most helpful positive review
5/10/2016
It was easier than I thought. My family loved it wants me to make it again.
Most helpful critical review
3/23/2018
First, whoever determined this dish would be in ready 34 minutes must have been on something. It took me 1 hr 40 minutes from the time I started. Second, the dish was ok, but I prefer mozzarella...
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5/10/2016
It was easier than I thought. My family loved it wants me to make it again.
4/24/2016
lots of work, lots of mess, I took out the cheyenne pepper and added garlic powder It tasted amazing! SOOOOO worth the work!
12/14/2016
Best Chicken Parm I've had. I didn't mess with the recipe...imagine that:) however, they list cayenne pepper as an ingredient, but don't specify the measurement. I went with a pinch and didn'...
6/9/2016
I've made all 3 of Chef John's Chicken Parm's, and this one is my favorite. Only change I made was to use italian seasoned panko bread crumbs, which I highly recommend.
1/17/2018
This was the best chicken parmesan I have ever had. My wife loved it.
11/30/2017
So easy and so delicious! My boyfriend loves chicken parm and he was in love with this recipe. (Takes a lot to impress him) and it was a perfect amount of food.
10/22/2017
This is a really easy and tasty. Whenever I make something new and the husband likes it, he says you can make this again. He had two bites and that's what he said. Thank you again Chef John
8/2/2018
These were fantastic. Not low fat, but fantastic. I even liked them without all the cheese. My family ate these all up. Thanks Chef John!