Craving restaurant-quality chicken Parmesan? Gordon Ramsay’s method delivers the perfect crispy coating using a blend of traditional breadcrumbs and Japanese panko.
The secret lies in proper chicken preparation and a three-step breading process that creates that coveted golden-brown crust. By taking time to trim and flatten the chicken breasts before coating them, you’ll achieve an evenly cooked dish with the ideal texture in every bite.
Now, gather your equipment, and let’s start cooking!
A twist on tradition: Savor the unique combination in Gordon Ramsay’s Roast Chicken Stuffed with Chorizo: Flavorful Feast.
Chicken Parmesan Recipe
Ingredients
For Tomato Sauce
- 4 Tbsp. grapeseed or Avocado oil
- 6 Roma tomatoes, diced
- 2 cans 28 Oz. crushed tomatoes
- 4 tablespoons basil chiffonade
- 3 garlic cloves
- 1/2 yellow onion
Breading Chicken for Chicken Parmesan
- 4 oz Grated Parmesan cheese
- 1 Tbsp. Parsley finely chopped
- 1 Tbsp. Fresh oregano finely chopped
- 2 C. Japanese Panko Breadcrumbs
- 1 tsp. Paprika
- 3 Whole eggs
- 1 C. All-purpose flour
- 1 tsp. Kosher salt
- 1 pinch of cracked black pepper
Chicken Parmesan
- 4 Breaded Cutlets
- 1/3 C. grapeseed or avocado oil for frying
- 1-2 Spoonful of Tomato Sauce
- 2 8 Oz. Fresh mozzarella balls, cut into ¼ in. thick round
For Spaghetti
- 1 lb. Dry Spaghetti
- 1 Tbsp. Oil Olive
- 1 Tbsp. Parsley finely chopped
- 1 Tbsp. Basil chiffonade
- 1 Oz. Parmesan cheese
Instructions
For Tomato Sauce
- Heat 4 Tbsp. Grapeseed or Avocado oil over medium heat in 6 qt. saucepan
- Add yellow onion and garlic, sweat out till onion is transparent
- Add Roma tomatoes to the onion and garlic; let them cook for 5 minutes.
- Now add the canned tomatoes, lower the heat, bring it to a simmer, and cook for 20 minutes until the sauce in a third shallow pan is lightly thickened.
For Breading Chicken
- In a shallow pan, seasoned flour with salt and pepper.
- Whisk the eggs and add a second shallow pan.
- Mix the panko with grated parmesan cheese, chopped parsley, fresh oregano, and paprika in a third shallow pan.
- Season each cutlet to taste with salt and pepper.
- Coat in the flour, the egg, and Japanese panko mix to coat thoroughly.
Chicken Parmesan
- Heat 1/3 cup of grapeseed or avocado oil in a large sauté pan to 350 degrees.
- Place two breaded cutlets in the hot oil.
- Cook on each side for 2-3 minutes or until Golden Brown.
- Place on a wire rack to rest.
- Now add 1-2 spoonfuls of sauce on top of the centers of the cooked chicken.
- Place a few slices of mozzarella on top of the sauce and broil in the oven to melt the cheese.
For Spaghetti
- Bring a large stockpot of salted water to boil.
- Add dry spaghetti and cook for 10-12 minutes or until al dente.
- Drain pasta in a colander.
- Then, Coat pasta with a few tablespoons of sauce, salt, pepper, chopped parsley, chopped basil, and grated parmesan cheese.
Video
Notes
French cuisine, Ramsay style: Indulge in Gordon Ramsay’s Chicken Fricassée: A Classic Reinvented.
What is the difference between chicken parmigiana and chicken parmesan?
Chicken parmigiana and Parmesan are the same dish. They are popular Italian-American entrees that consist of breaded chicken breasts covered in tomato sauce and melted cheese, typically mozzarella and sometimes Parmesan. The name “parmigiana” comes from the Italian word “parmigiana,” which refers to the cheese and style of preparation, and “parmesan” is the Anglicized version of the same word. There is no significant difference between the two names; they are used interchangeably.
Is chicken parmesan authentic Italian?
Chicken parmesan, as it is known in the United States and other parts of the world, is not authentic Italian cuisine. It is an Italian-American dish that evolved from eggplant parmigiana (melanzane alla parmigiana) made with breaded eggplant slices layered with cheese and tomato sauce. The chicken version became popular among Italian immigrants in the United States as a way to adapt their traditional dishes to more widely available ingredients, like chicken.
Why is there no Parmesan in chicken parmesan?
The name “chicken parmesan” might suggest that Parmesan cheese is a central ingredient, but it is not featured in many recipes. The confusion stems from the name “parmigiana,” which suggests a connection to Parmesan cheese. However, the name refers to the style of the dish rather than the specific cheese. While some recipes include Parmesan cheese mixed into the breading or sprinkled on top, the predominant cheese used in chicken parmesan is mozzarella. Mozzarella is preferred for its melting qualities, which create the characteristic gooey cheese topping.
How do you get breading to stick to chicken parmesan?
To get breading to stick to chicken for chicken parmesan, follow these steps:
- Prepare the Chicken: Start with thin chicken breasts. If they are thick, pound them to an even thickness using a meat mallet.
- Dry the Chicken: Pat the chicken dry with paper towels to remove excess moisture.
- Season the Chicken: Season the chicken with salt, pepper, or other desired spices.
- Dredging Station: Set up a dredging station with three shallow dishes. The first dish should have all-purpose flour, the second with beaten eggs, and the third with breadcrumbs, grated Parmesan cheese, and seasoning.
- Dredge the Chicken: First, coat the chicken lightly in flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s completely covered. Finally, press the chicken into the breadcrumb mixture, ensuring it sticks to all sides.
- Chill: To help set the breading, place the breaded chicken in the refrigerator for about 15 minutes for best results.
- Cook: Cook the chicken as desired, frying or baking, until the breading is golden and crispy.
