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Need Help Cooking Chicken Parmigiana (2 Viewers)
- Thread starter TripItUp
- Start date
Scoresman
Footballguy
I made Olivia Tiedemann's and it's my favorite.
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Thigh instead of breast.
And drying out the chicken skin to grind up and add to the bread crumbs is just genius. And delicious.
Whatever recipe you use, I think one key is to not use too much sauce. Too many chicken parts are drowning in sauce and you don't get any of the crispiness.
582K views · 10K reactions | I’m not your grandma Chicken parm (nsfn) #oliviatiedemann#chickenparm | Olivia Tiedemann
I’m not your grandma Chicken parm (nsfn) #oliviatiedemann#chickenparm
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Thigh instead of breast.
And drying out the chicken skin to grind up and add to the bread crumbs is just genius. And delicious.
Whatever recipe you use, I think one key is to not use too much sauce. Too many chicken parts are drowning in sauce and you don't get any of the crispiness.
Ramsay Hunt Experience
Footballguy
I can't think of a dish that's easier to go to YouTube and find a good recipe. I don't even have a "recipe." Sometimes I'll use a quality jarred sauce and reduce it a bit, sometimes I'll make my own quick marinara. Sometimes I'll go the Alton Brown method and make a roasted sauce that is super concentrated and reduced. But otherwise, It's always much the same. Pound out the chicken breasts so they are the same thickness all over. Salt them liberally and let them sit like that for 15 to 20 minutes. Dredge in flour with some onion and garlic powder, egg wash, panko breadcrumbs (maybe with some fresh herb like oregano). Shallow pan fry in olive oil (not extra virgin) until really golden brown.
Put on a wire rack over a baking sheet. Put a layer of grated parm on. Then a bit of the sauce (like a tablespoon) just on top. Then a mix of fresh and low moisture grated mozzarella. Broil it in the oven just to get the cheese melty and brown. Maybe a small spoon of the sauce down on a plate before setting the cutlet down. Serve with pasta if you like or even just some vegetables.
Put on a wire rack over a baking sheet. Put a layer of grated parm on. Then a bit of the sauce (like a tablespoon) just on top. Then a mix of fresh and low moisture grated mozzarella. Broil it in the oven just to get the cheese melty and brown. Maybe a small spoon of the sauce down on a plate before setting the cutlet down. Serve with pasta if you like or even just some vegetables.
Cowboysfan8
Footballguy
Cut chicken breast in half, then cut the thick half in half. Put in a gallon bag one at a time and lightly pound to 1/4” thick.
Season chicken
Dip in seasoned egg then seasoned bread crumbs.
Heat 1/4” oil with 3-4 whole garlic cloves in a cold pan until it shimmers. Don’t burn the garlic! Remove garlic and brown chicken until nicely golden on each side in batches.
Put cooked breasts on a wire rack over a sheet pan. When they’re all fried add a nice thick slice of fresh mozzarella on each piece. No shredded cheese here imo.
Put in 450 oven for a few mins until cheese is melted
Cowboysfan8’s favorite dinner his mother made when he was a kid
I make it often, my wife loves it. It’s never as good as Moms was
Season chicken
Dip in seasoned egg then seasoned bread crumbs.
Heat 1/4” oil with 3-4 whole garlic cloves in a cold pan until it shimmers. Don’t burn the garlic! Remove garlic and brown chicken until nicely golden on each side in batches.
Put cooked breasts on a wire rack over a sheet pan. When they’re all fried add a nice thick slice of fresh mozzarella on each piece. No shredded cheese here imo.
Put in 450 oven for a few mins until cheese is melted
Cowboysfan8’s favorite dinner his mother made when he was a kid
I make it often, my wife loves it. It’s never as good as Moms was
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Deepster
Footballguy
1) Dredging in flour, then egg, then bread crumbs vs just egg and bread crumbs is no difference at all. Don't waste the time or step.
2) Be careful with the oil. Not to intimidate you, but too low and it's greasy, too high and you flash fry the outside.
3) Be patient and work in smaller batches. Don't overcrowd the pan or you'll lower the oil temp.
2) Be careful with the oil. Not to intimidate you, but too low and it's greasy, too high and you flash fry the outside.
3) Be patient and work in smaller batches. Don't overcrowd the pan or you'll lower the oil temp.
Scoresman
Footballguy
The flour gives the egg something nice and dry to cling to. Kind of like adding primer before painting. Is it necessary? Maybe not. But it's not a waste of time.
Chemical X
Footballguy
interestingly, the dish does not exist here, it’s eggplant. based on my preference, i’d say it’s all about the ingredients, since it’s a simple dish. i would buy mozzarella di buffala or the nicest fresh ball you can get and not shred it. make sauce separately.
fry in olive oil. thinner sized cutlets, in seasoned panko, heavier with oregano and parsley. make sure you salt and pepper the chicken. combine flour with a bit of cornstarch. dunk in egg and then bread and fry….watch oil temp. have the oven on a low broil. fry the chicken, place in a parchment lined baking sheet, sauce and then pull mozz and cover chicken. broil for about 5 mins until cheese starts to brown and bubble. wa la
fry in olive oil. thinner sized cutlets, in seasoned panko, heavier with oregano and parsley. make sure you salt and pepper the chicken. combine flour with a bit of cornstarch. dunk in egg and then bread and fry….watch oil temp. have the oven on a low broil. fry the chicken, place in a parchment lined baking sheet, sauce and then pull mozz and cover chicken. broil for about 5 mins until cheese starts to brown and bubble. wa la
urbanhack
Fight The Power!
Always...I made Olivia Tiedemann's and it's my favorite.
582K views · 10K reactions | I’m not your grandma Chicken parm (nsfn) #oliviatiedemann#chickenparm | Olivia Tiedemann
I’m not your grandma Chicken parm (nsfn) #oliviatiedemann#chickenparm
Thigh instead of breast.
Brunell4MVP
Footballguy
So easy to make. Be sure to cut the chicken breast in half lengthwise. It stays juicy since doesn't need to be cooked as long.
Frostillicus
Footballguy
chicky chicky parm parm
Mister CIA
Footballguy
Drunken knight
Footballguy
NAILED IT! absolutely perfect.Good way to celebrate being back in the office
The beers look fantastic, stouts are my go to, especially in the winter, the guava cart looks delicious, the IPA will be enjoyed tomorrow night.
Both shirts look good and are good quality. Nice swag too, we’ll use the bottle opener and keychain for sure.
You’re either a super sleuth or I’m easy to read.
Pictures to follow tomorrow, I’m only briefly home tonight. Just wanted to give a quick thanks!
i cut in half and pound.
3 stage breading.
Season flour with salt/pepper/garlic powder
add herbs and shredded parm to bread crumbs.
pan sear
heat sauce
pour sauce on chicken
mozz and/or provolone
under broiler/salamander to finish
The Gator
Footballguy
this is the way.
TripItUp
Footballguy
right, this is how the restaurants do it...a little surprised by the slicing in half stuff in here.
Hastur
Footballguy
I'm not. Lots of old, incorrect cooking techniques are still used. Oil in the pasta cooking water is the biggest offender.
Drunken knight
Footballguy
I have been in fine dining culinary for 25 years. Something I really enjoy about it is that often there are multiple methods to produce a successful result. There are definitely many components that require specific techniques. When making cutlets (chicken, pork, veal) I have preferred slicing, then pounding.
You do you.
hossainanan
Footballguy
This is my favorite recipe for classic greasy chicken parmesan. Thinly pound chicken breasts are dipped in seasoned flour, egg, and a thick mixture of breadcrumbs and parmesan cheese. In a lot of oil, shallow fried till brown. Place mozzarella on top, cover with a simple marinara (nothing fancy), and bake until the cheese melts and blisters. Serve over pasta that is drenched in additional sauce. Maximum comfort, zero healthiness.
Nothing really unhealthy about chick parm, except if you use a lot of unhealthy oil, easy fix is to use olive oil and not too much, will still taste great, sub in whole wheat pasta and add some veggies to the sauce and you've got yourself a pretty healthy meal.
Last edited:
Scoresman
Footballguy
What's the science behind not slicing in half? I'm with you on the oil in pasta water, but butterflying the breast seems like a good way to help keep the breast thing for frying. When it comes to food science, both Kenji and Alton Brown are names I go to, and they both butterfly the breasts.
It's kind of moot to me though. because once I tried it, chicken thighs are the superior option. They're already thin, and if the goal is greasy and unhealthy, it's also better in that regard.
Ramsay Hunt Experience
Footballguy
There's nothing "wrong" with slicing them in half, though I'd argue you still want to pound because the slices you're left with will still be thinner at the tail. It seems to me that the preference in slicing or not slicing essentially comes down to presentation and portion size. A full breast half that is pounded down to a uniform 3/4" or 1/2" is going to take up a lot of plate real estate. I like it that way (more fried area=more goodness and I don't care if I only have room for a half a cup of anything else on the plate), but mileage may vary.
AAABatteries
Footballguy
I have a similar method
Cowboysfan8
Footballguy
Slicing and pounding chicken for cutlets is old and incorrect? That’s a new one
Drunken knight
Footballguy
I’ve been making this long before culinary school.
Professionally, only for banquets or staff meal.
At home, I’ll typically go all the way through but will occasionally butterfly.
I find it more uniform so it cooks more evenly
Edit: and easier to pound it thinner
Professionally, only for banquets or staff meal.
At home, I’ll typically go all the way through but will occasionally butterfly.
I find it more uniform so it cooks more evenly
Edit: and easier to pound it thinner
