How to Make Chicken Parmesan
While the dipping is the messy part of cooking chicken parmesan, pounding the chicken first is the secret to a delicious meal. We'll show the prep for this yummy chicken dinner, including a tip on how to minimize the mess.
-Great chicken parmesan begins and ends with a thin crispy chicken cutlet. It's really simple. First, make a thin cutlet so it browns and cooks evenly. Place the chicken breast between pieces of plastic wrap or in a resealable plastic bag and sprinkle with a little water so it doesn't stick and tear. Now, pound it gently using a flat meat mallet until the chicken is on even thickness. Next step the breading. Set up a 3 part breading station; flour, egg and bread crumbs. And for a really crispy crust, use Japanese Panko bread crumbs, the extra crispy texture is so worth it. To bran, use just one hand to drench the cutlet in the flour, shake to remove the excess then dip into the egg and finally the crumbs. Use your dry hand to sprinkle and press the cutlet into the crumbs to coat completely. It's a little tricky to stop yourself from using both hands but it's much easier than working with two sticky hands. Let the cutlet stand on a cooling rack for about 10 minutes before cooking. This helps the breading set up so it won't flake off during frying.