Me too. I for time saving meals is premake a lot of the breaded chicken, cook off then freeze. Not only Italian but can easily become tonkatsu to curry, bbq to southen-ized with potatoes & gravy or on a waffle w/maple syrup or on a salad.
The Internet is scary. I’m in the middle of preparing Chicken Parmesan and when I take a break and check RU-vid I get this video. Someone is listening. I appreciate the tip to put the sauce under the cutlet and using the wire rack.
I'm gonna take it a step further to prevent soggy bottoms - plate your dish with a ring of sauce that you can set your chicken inside the middle of. Try it. You won't go back.
I appreciate it but it’s Anthony Bourdains birthday. So we will have to pick another day. He did 1 million times more for food than I will ever be able to do. I really do appreciate it though:)
I've been in the restaurant business over 30 years, I have found that the best way to bread chicken for parm, is no flour let rest for 10 minutes and fry, don't matter if pan fry or use fryer end result is 100 percent better
Someone wrote one out in the comments but here’s the list of ingredients tomato sauce 28oz can crushed tomatos 6 garlic cloves 1/2 onion basil red pepper flakes salt pepper chicken breast panko dried herbs parmesan salt pepper eggs flour oil for frying fresh mozzarella finishing oil
It’s about the time touching the sauce typically you bake it with the sauce on it so the breading has more time to absorb the sauce making it soggy. If you plate it on top it has less time to get soggy and stays much more crispy.
Where's the recipe? PS... I think I would have liked it your way. Having chicken parmesan soaked in tomato sauce is too much. I will try to make similar to yours. But where's the recipe? ((((grinning))))
