Best Chicken Parmesan
"Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salted the cutlets for 20 minutes, and to keep the exterior crunchy, we replaced more than half of the starchy (and consequently sog-prone)… read more..."
INGREDIENTS
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SAUCE
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2 tablespoons extra-virgin olive oil
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2 garlic cloves, minced
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Kosher salt and pepper
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1/4 teaspoon dried oregano
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Pinch red pepper flakes
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1 (28-ounce) can crushed tomatoes
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1/4 teaspoon sugar
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2 tablespoons coarsely chopped fresh basil
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CHICKEN
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2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick
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1 teaspoon kosher salt
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2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)
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2 ounces fontina cheese, shredded (1/2 cup)
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1 large egg
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1 tablespoon all-purpose flour
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1 1/2 ounces Parmesan cheese, grated (3/4 cup)
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1/2 cup panko bread crumbs
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1/2 teaspoon garlic powder
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1/4
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teaspoon dried oregano
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1/4 teaspoon pepper
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1/3 cup vegetable oil
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1/4 cup torn fresh basil
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When Parm Goes Wrong
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Look familiar? Just about every chicken Parmesan recipe we tried suffered from at least one of these common flaws.
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PROBLEM: Soggy crust
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SOLUTION: Reduce the sauce to make it less watery and replace some of the moisture-absorbing bread crumbs in the crust with grated Parmesan.
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PROBLEM: Chewy cheese
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SOLUTION: Supplement chewy mozzarella (a must for flavor) with creamy, tender fontina.
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PROBLEM: Dry, chewy chicken
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SOLUTION: Turn thick breasts into tender cutlets and briefly salt them, which seasons them and helps them retain moisture.
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teaspoon dried oregano
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1/4 teaspoon pepper
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1/3 cup vegetable oil
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1/4 cup torn fresh basil
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