In this video, I am preparing the Italian American classic Chicken Parmesan. Many versions of this dish end up being underwhelming and disappointing, but we're going to make it right in this video. Where they go wrong is applying the tomato sauce directly onto the chicken, and the water from the sauce makes the crispy crust turn soggy. There is nothing worse than looking forward to eating Chicken Parm and then getting soggy chicken that should be crispy. I will go through the entire breading process which includes dredging in flour, coating with egg wash, and finally finishing with crispy panko breadcrumbs. It is then pan fried until golden brown and crispy, topped with cheese and browned under a broiler. I am serving this with Pasta and a Homemade Tomato Sauce or "Marinara Sauce" that i will also prepare in the video. Anyways, I hope you enjoy the video and find it useful and helpful!!
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Ingredients used in the Marinara Sauce:
6 oz Medium Diced Onion(1 onion about the size of a baseball)
3-4 Garlic Cloves, finely minced
1-2 Tbsp Olive Oil
One 28 oz can Tomato Puree
One 14 oz can Diced Tomatoes
1.5 Tsp Salt
1.5 Tsp Oregano
1 Tsp Red Chili Flakes
3/4 Tsp Basil
Music in the Video from RU-vid Studio Audio Library:
Artist: Dyalla
Title: Poolside Radio
27 авг 2024
