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Love & Best Dishes: Chicken Parmesan Recipe - Today is all about chicken and if you’re looking for an easy family meal recipe, Paula’s got you covered with her easy Chicken Parmesan recipe!
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Recipe Link: https://www.pauladeen.com/recipe/chicken-parmesan/
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0:01
- Hey Friends.
0:03
You know, there's some Italian dishes that I just do adore.
0:08
And chicken parmigiana or parmesan
0:14
is probably one of my favorite Italian dishes.
0:18
I also like Veal Parmesan, but chicken, for some reason,
0:23
I just feel better about eating Chicken Parm versus Veal.
0:27
'Cause I know where veal comes from,
0:29
of course I know where chicken comes from, too.
0:32
But I buy these
0:37
Italian chicken breast and they have been seasoned
0:42
with some Italian seasoning.
0:44
So, I don't think I'm even gonna bother salting these.
0:47
I may sprinkle a little salt.
0:49
But what am I going to do is I'm going to marinate these
0:55
for maybe 15 minutes.
0:57
I don't think it's gonna take long
0:58
because they've already been marinating
1:02
but I'm just gonna sprinkle a little,
1:05
just a little salt in there
1:07
because I don't want them to be real blank,
1:12
you know I want to have some seasoning in 'em.
1:14
So I've got two eggs here that I'm gonna beat up.
1:25
And to me, this is such an easy, easy recipe, yall
1:30
because I'm gonna show you the little trick
1:31
that I do to make it Chicken Parm.
1:38
All right.
1:44
I don't know how much I got in there
1:46
but I'm trying to get like a teaspoon in there.
1:52
I think maybe that got it.
1:55
All right, so I'm going to tell y'all
1:56
what I'm going to use instead.
1:58
I'm just gonna pull out my dried parsley
2:02
because that's what they had already marinated
2:05
our chicken in.
2:11
And then I'm just gonna pour this
2:15
over our chicken breast
2:20
and then I'm gonna seal it up.
2:21
Make sure it's sealed up real good.
2:24
And then I'm just gonna do this.
2:28
Make sure all of those chicken breasts get some garlic
2:34
and egg on it because we gonna
2:40
make a crust that is going with your chicken.
2:42
So, I'm gonna throw it in the refrigerator.
2:46
Actually, I'm not.
2:48
I'm not. I'm gonna leave it out.
2:51
Because it doesn't need to be any colder
2:54
than what it is now.
2:56
And I'm gonna wash that dish out with a little bit of water.
3:04
Seal it back up.
3:07
I'd be so mad if I didn't have that that things sealed good
3:10
and raw egg go all over this kitchen.
3:13
So, for our breading,
3:18
I adore Panko.
3:21
I adore, adore, adore Panko.
3:27
I thought I was out of Panko.
3:30
Did you buy this Eddie or Teresa?
3:32
- [Teresa] I did. - Oh, well, thank you.
3:35
'Cause I had used the last of the Panko last night
3:38
on pork chops.
3:43
But these are already seasoned
3:44
so it's just going to be twice as good.
3:47
So I'm gonna put my Panko in here
3:54
and look, I got the neatest little jar cover.
3:57
It looks like an old-timey bonnet that we used to wear
4:01
like a--
4:03
- [Eddie] shower cap?
4:04
- A shower cap, yeah.
4:06
I couldn't think of it.
4:08
So, to our Panko,
4:14
I'm gonna add...
4:17
because I found that when you're using Panko,
4:20
you need another dry ingredient
4:26
that just help that move around.
4:29
So I'm using Wondra flour
4:33
and I'm probably gonna put
4:37
maybe a fourth of a cup and I'm just gonna stir that around.
4:41
- [Eddie] Can you use your regular flour?
4:43
- Oh yeah.
4:43
You can use regular flour if you want to, Eddie.
4:46
That's absolutely fine.
4:50
In fact, I've got it right here.
4:52
Whoops.
4:53
As my sweater takes down everything else in the kitchen.
5:01
Yes, or Breadcrumbs, you could even use breadcrumbs.
5:06
So, this is gonna be our crust on our Chicken Parmesan.
5:11
It's gonna be incredible.
5:16
So, I'm gonna get those starting cooking.
5:19
And then, and I'm gonna show you my big cheat
5:23
on this Chicken Parm.
5:25
It hadn't been 15 minutes though, has it?
5:28
- [Teresa] We'll come back.
5:29
- in 10 minutes
5:31
Surely, it's been five.
5:33
All right y'all, it's been 15 minutes
5:36
and while my chicken was in here,
5:40
just using the outside, I punched my chicken
5:43
because I really do like to kind of beat my meat
5:48
up a little bit, you know, when I'm doing this
5:50
or pork chops.
5:51
So I just kinda did it with my fingers.
5:54
And I probably started out, y'all, with two cups
5:57
of Panko and probably a half a cup of Wondra flour
6:02
or whatever kind of flour you have.
6:06
So, I'm gonna take these out one at a time.
6:13
And I don't know if I've got enough Panko and flour
6:16
to do all four.
6:19
But we'll see.
6:21
That Panko is gonna give you
6:23
that really crunchy top that I love so much.
6:28
And I'm not gonna put our sauce on top
6:32
of our chicken once we get it browned on both sides
6:36
because then we're going to put it in the oven.
6:39
But I am not,
6:42
I am not going to top it
6:45
with sauce because that'll take the crunchy away.
6:50
So I'm gonna just nestle it,
6:52
that chicken breast in that sauce.
6:56
And then I'm gonna top it with mozzarella,
6:58
fresh mozzarella and some parmesan.
7:04
Now, using Panko, you wanna kind of just press it
7:07
into your meat.
7:10
I just sprinkled a little water
7:12
in my oil to make sure it was hot enough.
7:16
So, here we go.
7:20
(dog barks) Oh my goodness.
7:22
This is gonna be so good.
7:24
I hear Bobby's dogs.
7:35
Wow.
7:37
I thought I could fit four in here nicely, Eddie.
7:40
- [Eddie] It spread out.
7:41
- They spreaded out once I mashed the dookie out of 'em
7:45
with my hands.
7:52
We wanna cook these
7:53
for about four or five minutes per side, yall,
7:57
just until they're nice, beautiful golden brown
8:01
and then we'll finish 'em in the oven.
8:08
Here's my cheat thing that I do on my Chicken Parmesan
8:13
and I made it the other night
8:15
and I swear it is the best Chicken Parmesan I've ever eaten.
8:20
So, where's my secret?
8:22
- [Eddie] Your secret? - My secret.
8:25
You can't tell nobody
8:28
but I'm telling y'all,
8:31
I am not foolin' with making a marinara sauce
8:34
because nobody in this land
8:36
can make a better marinara than Rao's.
8:40
I had the pleasure
8:42
of doing a cooking show years ago and they were my guests.
8:46
And you know, they're the
8:47
just the real deal and their restaurant is in...
8:52
I don't know if there's any besides New York
8:54
but you have to almost wait a year to get a seat in there
8:58
because people, regulars, you know, they have their night
9:03
and that's their booth and they'll kick you out
9:05
of their booth.
9:06
So, it was really something else.
9:10
All right, I'm taking up our chicken breasts.
9:14
They're almost done, but not quite.
9:18
They could stand just a little bit more
9:21
and because we gonna finish them in the oven.
9:27
And that was that last little breast.
9:28
I just knew four of 'em would fit in there so good.
9:31
I was wrong.
9:33
These are nice, once we crusted them all up.
9:39
They're nice size breasts.
9:42
And I'm just tilting my pan
9:43
so it can...
9:46
almost like it's deep frying.
9:48
So, cook a little bit quicker to catch
9:51
up with their brothers.
9:53
- [Eddie] So about how long was it in the frying pan?
9:56
- Four or five minutes on each side.
10:00
And you can see that eye is red hot.
10:12
Okay. So, here we go.
10:16
I'm gonna turn that off.
10:18
And then we'll pour this into another pot
10:24
because I'm gonna use this to
10:37
finish our Chicken Parmesan in the oven.
10:40
I'm gonna finish it off in this pan.
10:46
And you know I told you I want
10:48
to keep that crunchy, crunchy top.
10:52
So, I'm gonna put my marinara
11:05
just like that.
11:06
(faintly speaking)
11:10
(faintly speaking)
11:14
Oh, listen, it is.
11:16
And do you know what,
11:20
When I had them on my show, they said
11:23
that the reason their marinara is so good
11:26
that they actually use fatback
11:29
to make their marinara with.
11:30
I said, well, no wonder it was some dadgum good.
11:35
All right, so I'm gonna transfer our breast
11:44
back into our pan.
11:48
And you can add as much marinara as you want.
11:52
I want to make sure I had enough
11:54
for people that
11:57
like a lot of the sauce.
12:00
You know, Michael loves a lot of sauce.
12:03
Okay, so here we go.
12:05
We're gonna start building our parmesan
12:09
and I have fresh sliced mozzarella.
12:15
So good.
12:17
It is so, so good, yall.
12:21
So when we serve this up,
12:25
we can get a spoon and dip back sauce
12:29
and pour it on top of our chicken parmesan.
12:34
But, you know, if it doesn't matter to you
12:36
if it's still crusty or not, you can just cover it.
12:39
You can just cover those breasts.
12:45
- [Teresa] Look at that.
12:45
A whole package of mozzarella.
12:47
- Almost. I used some the other night
12:49
when I made my Chicken Parmesan right by myself.
12:52
I ate it right by myself and I was ooh-ing and ahh-ing.
12:58
There's no sense in saving one little ole pieces, is it?
13:03
Oh, hey, we got some more.
13:06
Darn.
13:09
All right and now, I'm gonna put
13:18
some parmesan.
13:20
And I like this.
13:21
It's, you know, like fresh grated.
13:25
So, I'm just gonna sprinkle that on top.
13:30
And I'm going to let this cook for a little while.
13:34
And then the last minute,
13:36
I'm gonna add some grated mozzarella to it,
13:39
just in case I don't have enough cheese.
13:43
So, in the oven, this is gonna...
13:44
maybe 15 or 20 minutes.
13:48
Like I said, the chicken is almost right there done.
13:53
So, and I serve my Chicken Parmesan with angel hair.
14:01
I love angel hair.
14:16
Okay, that's my new set of pots and pans, y'all
14:20
and I really, really like 'em because they can go
14:23
in the oven up to 400 degrees and it won't hurt 'em.
14:27
So, that's good.
14:31
Just to make sure I got enough cheese on it.
14:38
Plate with the pasta.
14:42
Come on now, you cooperate with me, buddy.
14:48
I like to try to make a little nest.
15:00
Oops.
15:01
(Paula laughs)
15:02
My thing flew open on me.
15:08
That's pretty good right there.
15:12
Okay, I'm gonna just do a quick little chiffonade
15:16
on some basil.
15:26
Oh, that basil smells wonderful.
15:36
Doesn't that basil smell out of this world?
15:39
- [Eddie] Yes.
15:42
- All right, now let's go over here.
15:46
Get us a chicken breast,
15:51
and prop on top
15:55
of our pasta
15:59
and then we're gonna get a little of that sauce
16:05
and just drizzle that around our pasta.
16:12
I'm about to swallow my tongue, yall.
16:17
One more clean up.
16:21
- [Teresa] You look like you're
16:22
in the restaurant days.
16:23
- Yeah. I don't like a dirty plate.
16:25
- [Teresa] You got a little bit
16:26
on the side over here.
16:27
- Where? - [Teresa] Over there.
16:29
- Over there, where?
16:31
Oh, thank you, Teresa.
16:32
- [Teresa] I know you wouldn't be happy.
16:34
- I would not.
16:40
Bon Appétit, yall. (timer rings)
16:43
What the hell is that buzzer going off for?
16:46
Oh no,
16:50
I wish y'all were here to taste this dish
16:56
because it's out of this world
16:58
and it really is easy to make.
17:07
Love and best dishes, yall.
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