It usually features the same bland, rubbery stuff you find on cheap pizza, and even though I know this going in, I’ll order it anyway.That’s how much I love chicken parm. Of course, at home we can use the real stuff, which is much more flavorful, and significantly less rubbery, but it can be pricey, and not everyone has access, so I decided to try something new. Instead of mozzarella, I made a cheese spread using ricotta, fortified with sharp cheddar.
So, if you love chicken parm as much as I do, but aren’t
crazy about the typical bland-but-bouncy mozzeralla topping, I really do hope
you give this a try soon. Also, this is my last video, as I’m retiring at the
end of the day. Thanks for everything, and as always, enjoy!
For 2 portions New & Improved Chicken Parmesan:
2 large boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1/2 cup flour
1 beaten egg
3/4 cup plain bread crumbs
olive oil for frying
For the cheese spread:
1/2 cup ricotta cheese
1/2 cup shredded sharp white cheddar
salt and freshly ground black pepper to taste
pinch of cayenne
1/2 teaspoon olive oil
2 tablespoons Parmigiano-Reggiano for the top
- Serve with hot marinara sauce, and
chopped Italian parsley.
43 comments:
Ummmmmm. I'm not usually one for stating the obvious, but I'm going to assume the retirement announcement was an April Fools joke. In the case that it's not, please don't leave us Chef John. Life is just not as full, pun intended, without you!
Ulysses Krunk is really Donald Trump, who's last name is really Krunk.
Please Dear God tell me you're joking!
Ok, Happy April Fool's Day! I certainly hope that you aren't serious. You can't leave us all floundering around out here?!
Is he testing to see if we read all of his blog posts?
Say it ain't so, Chef John! I've only just this week worked up the fortitude to make a Food Wish...and I have so many more. If it's truly an April Fool's Day joke, good on you, but I literally DID retire on April 1st two years ago and your site keeps me off the streets and out of trouble!
Good! We're glad you're retiring, and it's the 2nd of April so you know I'm not joking.
Chicken-Ched............. Mmmmmmmmmmmm.
Or is it Chicken-Ric?
Oh, sweet! I've had a hankering for chicken parm for a while, and this is the kick in the pants I needed.
I love the freakishly small spatula!
This looks delish! I'm a betting that even I can make this. Thanks! You're da' best!
You have saved my marriage as I hide from cranky husband and watch your videos - your voice soothes me. I live nearby and will wash your dishes for vino!
Perfect..... Just perfect, Chef. Ohhh... as for retirement? Don't make us go "Medieval" on your @$$! ;P
That can't be right! Love your videos and your recipes. I truly hope it's April Fools!
Made this for my sister's birthday dinner tonight- was a huge hit and I only set the kitchen on fire a little bit! Thanks, Chef John :)
As in 'retiring' for the evening ? ; to bed, that is ? Anything else & I'm lost without the 'guru' of simple, easy-to-follow instructions, good-tasting, heart-warming, & a variety of food preps ! ! Alright-already, go to bed and retire for the evening.
Could I use pork for this?
I do not order chicken parm at any of the Italian restaurants here in Des Moines, for the exact reason you pointed out, rubbery tasteless, cheese. Prepared this last night with the fresh marinara to rave reviews. And remember: When you retire, you switch bosses – from the one who hired you to the one who married you.
Let's see....Chef John is an educator, an exquisite
chef, and a blogger who loves helping people....so,
the last video thing will be filed in the great
"April Fools" jokes compartment in my mind. If it's true,
then congratulations to you and a heart-felt Thank You
for caring enough about all of us to devote so much time and
energy into doing all of this. And, "Enjoy!"
Hope to hear more from you, I'm retired officially, but find my self still teaching part time anyway. So if it's true take some time with the love of your life and give us a few tips from time to time. You are the best.
Made this tonight and it was my very first chicken parm. It was absolutely delicious, the funny thing is, I just used fresh soft mozzarella, which was way cheaper than buying both ricotta and cheddar.
This -- hands down -- was the absolute BEST chicken parmesan I ever had. My only tweak: PANKO! Ooooh, Panko, how I adore thee....
This was inspirational!
Now if anyone is really curious what happens if you over pound a chicken breast....
http://foodwishes.blogspot.ca/2011/04/prick-your-tongue-with-chicken-piccata.html
This recipe isn't the best way to lose weight fast, but my god, looks like is delicious, is kitchen's masterwork.
Hey, c'mon Chef John, say it ain't so about your retirement! You will be posting more videos, right?
WOW! Really am grateful for your beautiful expertise, your candor and your levity. Thank you so very much. I am a much better chef since studying with you. Blessings to you and yours. Cheers!
SFQ BBQ Sauce excellent! I never liked barbecue sauce before but yours (prominently displayed at Rainbow!) was very very very good! Can't wait to make the Chicken Parmesan once husband is off a restrictive diet. Had Chicken Parm once in a restaurant and thought 'What is the big deal?'I'm sure your recipe is much much better and wonderful. P.S. Don't retire please
Thanks!
OMG I love you Chef John!!!! I just made this for my family and it has rave reviews!!! It was an instant hit. Btw, I've made a ton of your recipes and you never, ever fail to disappoint my tastebuds. You are very talented, keep doing what you do!!!!!
My heart skipped a beat, as I'm reading this on April 6th. Then I checked the date it was written. Love you, Chef John!
So... wondering about an estimate of calories in a serving of this.. Seems like 700 calories is too high!
Life is too short to count the calories in a chicken parm! I find it hard to believe that eating this once in a while would lead to anything other than happiness.
I used Dubliner real parm and asiago in equal parts for the cheese and it was fantastic!
ya lost me at Cheddar. Don't get me wrong, I'm sure it's good. I simply cant risk having my Italian grandmother spin from her grave to bean me with her rolling pin.
Can the cheese mixture be frozen?
Chef John, thanks for making me look like a genius. Panko crumbs, shaved parmasian and in my pinch string cheese finely chopped. Won't have to cook again til Easter.
Thanks Chef John. Rehydrate good Basil, shaved Parma and 6 oz of string cheese chopped meant I could surprise my family without making special and often expensive trip to store. They loved it! Keep it coming.
how can I make this in a pan, in the oven like your other 2 recipes??
I keep learning new things here. I made this last night, and it was everything Chef John said it would be--moist, tender, and flavorful. My GF's breast was too large for her (and when was the last time you've heard that?), but she was happy to have the remainder for lunch at work Monday. What was new? I noticed that when I season to taste, I just shake the tin and know when to stop. This was also my first encounter with ricotta, which shall probably become a staple here.
Made this for the second time last night; the first time was good, but I seem to be getting better at following directions and the second was brilliant: juicy, well- flavored chicken, great cheese topping--the more you had the better it got. I made one change; after pounding, I cute the breasts in half. Costco's house brand breasts are hugs, and this way GF and I both get leftovers!
I shall probably be banned for posting too much, but my son and his GF are coming for supper tomorrow; I suggested this, and they jumped at it. It is good for visitors, because everything can be prepped in advance so you can spend more time with them than with the stove. You have probably mentioned this trick elsewhere, but since I feel as though I just invented it myself, I'll mention it here. How does one get a cup of shredded cheddar? the stuff is too fluffy to measure correctly, and I am not sure that 8 ounces by weight equals eight ounces by volume. My solution was to put one cup of cold water into a wide 2-cup measure and submerge the block of cheddar (Archimedes Principle and all that) in the water, adding or subtracting until the water level was 2 cups. It worked! I also added some fresh parsley to the cheese mix but won't know until tomorrow whether that works. Tastes great "raw", though.
@Toklineman - Or, you could have used a scale. 4oz of cheese = 1 cup shredded, generally speaking.
Thanks, Patrick--I did not know that, and it is a good deal more simple!
After trying multiple recipes, this one is the best chicken parm. Thank you!
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