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window.ATGalleries[54272] = {“id”:54272,”type”:”Slideshow”,”images”:[{“image_id”:”62c1c7b7bf9c62d5c084a8b78e5061ca77331e3c”,”caption”:”\u003cb\u003eHeat the oven and prepare for frying:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 375°F. Add enough oil to a wide, deep saucepan or pot so that it is 3/4-inch deep. If you have a deep fry or candy thermometer, place it near the stove or attach it to the pan. Line a large platter with a few sheets of paper towels and set near the stove. Line up 3 shallow bowls or 8-inch square rimmed dishes side by side. Place the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in the first dish and mix to combine. Place the eggs, water, and remaining 1 teaspoon of the salt to the second dish and beat lightly with a fork to combine. Pour the breadcrumbs into the third dish.”,”image”:{“id”:”62c1c7b7bf9c62d5c084a8b78e5061ca77331e3c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:46:57.625-04:00″,”updated_at”:”2017-03-31T13:46:57.625-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ChickenParmesan_45770_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”53f47a2f3338856e36f79e004e6a2d87913315b4″,”caption”:”\u003cb\u003ePound the chicken:\u003c/b\u003e Place a large sheet of plastic wrap or wax paper on a work surface or cutting board and place 1 breast on it. Cover with a second piece of plastic wrap or wax paper. Using the flat side of a meat mallet or the bottom of a small saucepan, gently pound the chicken, starting in the middle and working outward, until about 1/2-inch thick all over. Be careful not to tear the meat.Peel the top layer of plastic off, season with salt and pepper on both sides, and transfer to a large plate. Repeat with the remaining chicken, placing the pounded breasts on top of one another if needed.”,”image”:{“id”:”53f47a2f3338856e36f79e004e6a2d87913315b4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:46:25.250-04:00″,”updated_at”:”2017-03-31T13:46:25.250-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ChickenParmesan_45736_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”25308bafcfd50c7318f0492209980bdad1c9e9c5″,”caption”:”\u003cb\u003eHeat the oil: \u003c/b\u003eHeat the pan of oil over medium-high heat until it registers 365°F to 370°F. If you don’t have a deep fry or candy thermometer, a 1-inch square of bread dropped in the oil should brown in about 40 seconds. Dip a chicken breast into the flour, turn to coat, and pat off any excess. Dip into the eggs and turn to coat. Place in the breadcrumbs, patting well on both sides so the crumbs stick. The chicken should be completely coated. Place on a baking sheet or large plate.”,”image”:{“id”:”25308bafcfd50c7318f0492209980bdad1c9e9c5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:47:03.033-04:00″,”updated_at”:”2017-03-31T13:47:03.033-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ChickenParmesan_45773_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1463ebdf5f5c031f9cdb7275adbd35734fb890a9″,”caption”:”\u003cb\u003eFry the chicken:\u003c/b\u003e When the oil is ready, carefully place 2 of the chicken breasts in the pan, making sure to place the part closest to you in first so if it splatters the hot oil will not hit you. Fry until golden brown and crisp on the bottom, 5 to 7 minutes. Flip and cook until the second side is golden brown and the chicken is cooked through, about 6 minutes more. Transfer to the paper towel-plated to drain. Repeat with frying the remaining 2 pieces of chicken.”,”image”:{“id”:”1463ebdf5f5c031f9cdb7275adbd35734fb890a9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:48:30.447-04:00″,”updated_at”:”2017-03-31T13:48:30.447-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ChickenParmesan_45824_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3410268dd19e7620d1c47fba1eaf81baba63eb68″,”caption”:”\u003cb\u003eCover with sauce and cheese and bake:\u003c/b\u003e Place the chicken in a large roasting pan or a large casserole dish in a single layer. Just before serving, spoon the marinara sauce over the cutlets and top with the fresh and low-moisture mozzarella cheeses. Sprinkle with the Parmesan and red pepper flakes if using. Bake until the cheeses are fully melted and the Parmesan is lightly browned, about 10 minutes. Serve immediately.”,”image”:{“id”:”3410268dd19e7620d1c47fba1eaf81baba63eb68″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:48:09.201-04:00″,”updated_at”:”2017-03-31T13:48:09.201-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ChickenParmesan_45859_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ce9c6d79c01b3b64ffe927fce3e0a5922a5175f4″,”caption”:””,”image”:{“id”:”ce9c6d79c01b3b64ffe927fce3e0a5922a5175f4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:53:30.247-04:00″,”updated_at”:”2017-03-31T13:53:30.247-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ChickenParmesan_45896_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Chicken Parmesan only needs a few things to go from great to excellent — perfectly golden and still juicy chicken is chief among them. Master pounding chicken breast into even pieces, coating them well, and then frying until crisp and cooked through first. The other steps — covering with sauce and cheese — will come easily and only improve the already stand-out chicken. So if you’re looking to master this classic, this recipe will show you how, and it starts with the chicken.
from WordPress https://jonathanwilhoite.wordpress.com/2017/04/28/how-to-make-chicken-parmesan-cooking-lessons-from-the-kitchn/
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