Making the perfect chicken parmesan can often elude even expert cooks – either the breading does not stick sufficiently to the chicken, or the flavors are bland and unappealing. Many a cook has attempted this dish, only to be exasperated by the quality of the product, or the difficulty of the process. Luckily, with the help of this essay, you should have an easy time of creating a fantastic-looking chicken parmesan that will thrill guests and family alike, both with its bold flavors and gourmet presentation.
First, you start with a moderately-sized chicken breast, about 8 to 10 ounces in size. Place the chicken between two sheets of plastic wrap on a hard surface. With a hammer, mallet or other heavy, flat object, proceed to pound the chicken until it is flattened – you want to make sure that it does not take too long to cook by virtue of being too thick, as that will undercook the middle and overcook the outside of the chicken breast. After that, set aside three shallow trays – one will contain flour mixed with a bit of salt and pepper, another will have two to three eggs, thoroughly beaten and mixed, and the third will have a mixture of bread crumbs, grated parmesan, parsley, and garlic powder. Setting them in a line from left to right, dip the chicken breast in each tray, making sure to thoroughly cover it in flour, then egg, then breading. The egg will help the breading stick to the chicken and prevent it from falling off as you fry and move the breast, resulting in a much better chicken parmesan.
In a separate pot, boil your favorite pasta (fettuccine is a good option, but spaghetti will also suffice) for the time allotted on the packaging, making sure to add a little salt and oil so that the noodles to not stick together. In a large pan, add a generous amount of vegetable oil and heat it up until it starts to pop. Add the chicken gently to the pan and cook for about three minutes on each side, flipping it over in order to prevent burning on one side. Once the breading is sufficiently brown, and the chicken is stiffer to the touch, remove it from the oil and allow it to cool on a paper towel. A perfectly fried and breaded chicken breast is the key to making an ideal chicken parmesan.
While this is happening, heat up your favorite spaghetti sauce in a separate saucepan. When the sauce is heated up and the noodles are cooked through (but still with a bit of crunch), drain the water from the noodles and get out a shallow bowl, one per serving. Start the plate with a generous portion of the noodles, then top that with the chicken breast. After that, ladle just enough sauce over the chicken to cover it and to give the noodles sufficient flavor. The finishing touch is a handful of shaved parmesan cheese, sprinkled gently over the chicken and sauce. You can then serve it to your guests with pride, as you will have created a perfectly prepared dish.
With the help of these expert tips, you now have a much better grasp of the cooking concepts that go into making a restaurant-quality chicken parmesan. Things like the proper way to bread chicken, as well as the specific ingredients that can be used to really spice up your dish, are very important to learn for your next dinner party or family meal. Now that you understand the process of making a chicken parmesan, you can feel good having one more quality recipe in your repertoire.
