Gordon Ramsay chicken parm is one of his most exhilarating recipes. The mystery behind this recipe is it’s all about the seasoned breadcrumbs, flour, egg wash, and then the crispy consistency that Japanese panko breadcrumbs give to the chicken breasts to make this a wonderful, fabulous dish.
Gordon Ramsay first starts by trimming the chicken breasts taking out the filet, that’s the tender part under the breast, you don’t need that, then place it on top of parchment paper, rolling with the pin. This how you prepare the chicken breast for the flour, egg wash, and breadcrumb. Now gather your equipment, and let’s start cooking.
Gordon Ramsay uses his favorite ScanPan brand pans in his cooking series MasterClass. They are high-quality PFOA-free nonstick pans with a thick, heavy base that distributes heat evenly. Buy ScanPan 10-Piece Cookware Set at Amazon
How to Make Gordon Ramsay Chicken Pram Recipe
1. Prepare Breading
Now Gordon Ramsay seasons flour in a shallow pan, with salt and pepper. Whisk the eggs and add a second shallow pan. In a third shallow pan, mix the panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika. Season each cutlet to taste with salt and pepper, coat in the flour followed by the egg, and then Japanese panko mix to coat completely.
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 on a wire rack to rest. Now add 1-2 Spoonfuls of sauce on top of the centers of cooked chicken. Place a few mozzarella slices on top of the sauce in broil in oven to melt in karma lies cheese.
3. 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 onion and garlic; let cook for 5 minutes, add canned tomatoes, lower heat, simmer, and cook for an additional 20 minutes or until sauce slightly thickened.
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.