The Perfect Chicken Parm | Made by Chef Eric Vollono | How to Make Chicken Parmesan

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture, while crushed crackers are often cheaper.

Introduce the dish and its significance.

Prepare the marinara sauce by crushing Samaran tomatoes in a ricer.

Sauté carrots and onions until translucent and fragrant.

Add fresh garlic and sauté, then add tomato paste and glaze with white wine.

Add crushed tomatoes and oregano, finish with fresh basil, and let cool.

Brine chicken breasts for about 2 hours before use.

Dry the chicken and cut it in half.

Pound the chicken to about 1/4 inch thick, using two layers of Saran Wrap or a Ziploc bag, and pound away from the center.

Prepare the breading: season AP flour with dried spices, prepare an egg wash with cracked black pepper, and mix oregano and Parmesan into the panko.

Make fresh pasta with eggs, flour, salt, and oil, mixing until combined.

Heat oil to about 350°F for frying the chicken, ensuring safety by dropping chicken away from you.

Fry the chicken until golden brown, checking the internal temperature reaches 165°F.

Layer the chicken parm: start with marinara, add fresh basil, mozzarella, and sprinkle with Parmesan and panko.

Broil on high with the oven rack halfway in, watching for a golden brown finish on the cheese.

Roll out the pasta with a rolling pin and pass it through a pasta machine to desired thickness.

Boil the pasta in salted water for 2 to 3 minutes, then finish in a sauté pan with pasta water, butter, cracked pepper, and fresh Parmesan.

Plate the dish by placing marinara sauce down first, then the spun pasta, and shingle the chicken parmesan on the side.

Finish with fresh grated Parmesan and torn basil, and drizzle with basil oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens