The Best Chicken Parmesan Recipe
"Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk— improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off...."
INGREDIENTS
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3 boneless skinless chicken breast halves
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1 3/4 cups buttermilk, divided
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2 medium cloves garlic, minced (about 2 teaspoons)
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Kosher salt and freshly ground black pepper
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1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
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5 ounces grated Parmesan cheese, plus more for serving
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1 1/2 cups all-purpose flour
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2 large eggs
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1/2 cup vegetable or canola oil
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1 quart Italian-American red sauce (see note)
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10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
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2 tablespoons minced fresh parsley, basil, or a mix
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