Place panko in another large shallow bowl and flour in a third. water in a large shallow bowl (cake pans or pie plates work great).
Diamond Crystal or Morton kosher salt, and 2 Tbsp. Make a dredging station: Whisk eggs, garlic powder, onion powder, ½ tsp. (The lemon juice will turn the flesh opaque, but that’s nothing to worry about.) Step 4
Let sit at least 20 minutes and up to 1 hour. Season chicken cutlets all over with salt (about ¾ tsp. Step 3Ĭombine garlic, lemon juice, and olive oil in a large baking dish. Using a meat mallet or a rolling pin, pound until ⅓" thick (not making it super thin will keep it from overcooking). Open breast up like a book and place between 2 sheets of wax paper or plastic wrap. Continue to slice until you are about ½" from the other side. Working one at a time, place a chicken breast on a cutting board so a short side is towards you and holding a chef’s knife parallel to breast, slice along the middle of a long side to make a slit. Transfer to an airtight container cover and chill. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.ĭo ahead: Sauce can be made 2 days ahead. Add tomato purée, salt, and sugar, and bring to a simmer. Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Heat oil in a large Dutch oven or other heavy pot over medium. (Just make sure to leave a few patches of cutlet uncovered by sauce so they stay extra crispy.) And for the melty ooey-gooey layer (the reason we’re all here), we landed on a combo of Parmesan cheese, for its salty edge, and low-moisture-not fresh-mozzarella cheese, for its creamy texture.Ī word to the wise: Although you’re only using four breasts, this chicken parm recipe will feed up to eight people-more if you’re serving it with accompaniments like a big green salad, high-quality pasta, or great bread! But don’t fret about leftovers: They make for a great sandwich the next day.Įditor’s note: This recipe was originally published in May 2020. When it comes to that blanket of simple yet rich tomato sauce, we added tomato paste for extra depth. We then opted for panko over Italian breadcrumbs, for their superior crunch, and gave the breaded cutlets a shallow fry to achieve an evenly golden-brown crust. We marinated them in lemon, olive oil, and garlic to tenderize the meat as much as flavor it. Six weeks, 20 pounds of chicken, and several arguments later, we came up with our Platonic ideal.Įach step and ingredient in BA’s Best Chicken Parmesan is given its due: We kept the butterflied cutlets on the thicker side, so they don’t overcook.
So we took it upon ourselves to do a deep dive into this iconic dish. Let’s get one thing straight: We love chicken Parmesan, but we’ve had our fair share of mediocre versions.
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