Gordon Ramsay’s chicken parm is one of his most exciting recipes. The mystery behind this recipe is that it’s all about the seasoned breadcrumbs, flour, egg wash, and the crispy consistency that Japanese panko breadcrumbs give to the chicken breasts to make this a wonderful, fabulous dish.
Gordon Ramsay starts by trimming the chicken breasts, taking out the filet (the delicate part under the breast; you don’t need that), and placing them on top of parchment paper, rolling with the pin. This is how you prepare the flour, egg wash, and breadcrumbs for the chicken breast. Now gather your equipment, and let’s start cooking.
Equipment You Need To Make Gordon Ramsay Chicken Parmesan
- Pots: To make the sauce and cook rapini.
- Tongs: When frying, use tongs to turn the chicken filets.
- Frying Pan: In a frying pan, cook the chicken.
- Wire Rack: Place the chicken fillets on a wire rack to eliminate excess oil.
I use a Lodge seasoned cast iron skillet when making this recipe. Even heating, a natural, easy-release finish, versatility, and durability are the hallmarks of our great cookware. You can use it on any heat source, from the stovetop to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
Gordon Ramsay’s Top 15 Kitchen Essentials
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done.
How to Make Gordon Ramsay Chicken Pram Recipe
1. Prepare Breading
Gordon Ramsay’s flour in a shallow pan 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, then the egg, and then the Japanese panko mix to coat thoroughly.
2. Breading and Frying
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 it 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 mozzarella slices on the sauce and broil in the oven to melt the cheese.
3. Tomato Sauce
Heat 4 tbsp. of grapeseed or avocado oil over medium heat in a 6 qt. Add yellow onion and garlic to a saucepan and sweat them until the onion is transparent. Add Roma tomatoes to onion and garlic; let cook for 5 minutes. Add canned tomatoes, lower heat, simmer, and cook for 20 minutes or until sauce is slightly thickened.
4. Spaghetti
Gordon Ramsay Brings 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.
Gordon Ramsay Breaded Chicken Parmesan Recipe
Course: MainCuisine: Italian4
servings30
minutes30
minutesThe magic behind Gordon Ramsay’s recipe from the TV show The F-Word is all about the seasoned breadcrumbs, flour, egg wash, and the crispy consistency that Japanese panko breadcrumbs give to the chicken breasts to make this a wonderful, fabulous dish.
ingredients
- For Tomato Sauce
4 Tbsp. 4 grapeseed or Avocado oil
6 Roma tomatoes, diced
2 cans 2 28 Oz. crushed tomatoes
4 tablespoons 4 basil chiffonade
3 garlic cloves
1/2 yellow onion
- Breading Chicken for Chicken Parmesan
4 oz 4 Grated Parmesan cheese
1 Tbsp. 1 Parsley finely chopped
1 Tbsp. 1 Fresh oregano finely chopped
2 C. 2 Japanese Panko Breadcrumbs
1 tsp. 1 Paprika
3 Whole eggs
1 C. 1 All-purpose flour
1 tsp. 1 Kosher salt
1 pinch 1 of cracked black pepper
- Chicken Parmesan
4 Breaded Cutlets
1/3 C. 1/3 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. 1 Dry Spaghetti
1 Tbsp. 1 Oil Olive
1 Tbsp. 1 Parsley finely chopped
1 Tbsp. 1 Basil chiffonade
1 Oz. 1 Gradate Parmesan cheese
Directions
- 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 an additional 20 minutes, or 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, chopped fresh oregano, and paprika in a third shallow pan.
- Season each cutlet to taste with salt and pepper.
- Coat in the flour, followed by the egg, and then the Japanese panko mix to coat thoroughly.
- Chicken Parmesan
- Heat 1/3 cup of grapeseed or avocado oil in a large sauté a 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.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen
