- If you're looking for a delicious,
comforting dinner recipe,
then you've got to check out my chicken Parmesan.
And if you like this recipe,
don't forget to hit that like button and subscribe.
Hey, you're watching Preppy Kitchen
where I, John Kanell, teach you
how to make delicious homemade dishes
to share with your family and friends.
This chicken Parmesan will be ready before you know it.
So let's get started.
First off, I'm gonna chop up
a few tablespoons of fresh parsley.
I love the way this looks in the dish
and I love the taste of parsley too.
You can let me know in the comments if you disagree,
but parsley is not just a garnish.
Strip the leaves from the stems.
Give this a nice chop.
Parsley is chopped.
And now for the chicken.
I have four chicken breasts for this recipe.
It makes amazing leftovers.
But if you want, you could definitely scale this down
to two breasts or even three.
Cut the chicken breasts down the middle.
We want them to cook quickly
and really have a ton of flavor,
so, more breading, more mozzarella,
more marinara, more surface area.
Now we're gonna give them a really quick pound.
I'm using plastic mostly as a splatter guard
'cause if you've ever done this chicken,
it can get a little bit messy.
Once your chicken's all prepped,
we can set up our dredging station.
So set this aside for just a minute.
Wash those hands.
Grab some flour.
So right now you want three bowls.
Small one is for the eggs.
We're gonna crack two eggs into this bowl.
It's gonna be the glue
that holds all this deliciousness together.
Season them with a pinch of salt
and a little bit of pepper as well.
Give it a whisk.
Next up, the flour.
I only need a third of a cup of flour for this.
So don't use too much 'cause it's a waste.
For that, you could also give it a little bit of salt
and a little bit of pepper.
Just mix it up.
And then we're onto the breadcrumbs.
For this recipe,
I'm using panko and regular seasoned breadcrumbs.
It gives you a nice kind of combination
of really crunchy bits as well as the pieces
that'll stick to the chicken and kind of coat the base.
One cup of panko.
To the breadcrumbs,
we're adding half a cup of Parmesan cheese,
and then one half of a cup
of the seasoned Italian breadcrumbs.
In you go, and let's give it a quick mix.
Two tablespoons of this chopped parsley,
they're gonna go right into this mixture.
I'm just gonna add some color, a little bit of extra flavor,
and it's just gonna be amazing.
All mixed up and ready to go, let's start dredging.
Your oven, by the way, should be at 425, nice and hot.
Dip your chicken in that flour mixture.
Get some good coverage, shake off the excess.
Now we're gonna dip that into our egg, let it drip off.
And now we're going to coat it in our breadcrumb mixture.
Sprinkle some breadcrumbs on top and press it down.
You really want it to absorb and hold as much as possible.
Now we're gonna place this onto a baking sheet.
Repeat the process for the rest of the filets
and then we will be ready to cook.
This chicken breast is a little thin.
It's starting to fall apart but it's okay.
Now, we're ready to start frying this up.
Just wash your hands first.
(water splashing)
All right.
I'm pouring about a cup of olive oil into this pan.
You want a big pan for this.
And we will be cooking these up in batches.
Okay, now get that over medium-high heat.
Once that oil starts shimmering,
you know you're ready to fry these up,
but for now it's a Placid Lake of nothingness.
So give it a minute.
Okay, my oil is dancing in the pan,
so right now I'm going to start frying these up.
Two by two or three by three, it's really up to you.
I am enchanted by that
(imitates frying pan sizzling)
sound when something goes into the fryer,
it's like music to my ears.
These are gonna cook up really quickly
because there'll be finished in the oven.
You're not worrying about this cooking through completely,
you're just giving it a really nice brown.
I would say, three to four minutes per side,
but watch it carefully
because when you first put the chicken in there,
the oil is really hot.
As soon as you add the chicken in,
it immediately brings the temperature down.
So that first side, it'll actually cook quicker
than the second side.
Okay, this looks golden on the edges,
let's turn this over.
Gorgeous.
I bought these crazy tweezers for pastry making.
It's actually for placing things carefully
on delicate pastries, but I love them as tongs.
They're so like precise
and it's really easy to pinch something.
The other tongs I have that are big, I'm like
(imitates tongs clanging)
and my arm gets so tired.
These, not so much.
These have a nice golden coating.
They're ready to go back onto that baking sheet,
it's my whole staging area.
And then we're going to just repeat this process
for the rest of the chicken.
This is such an easy comfort meal
that just a crowd pleaser.
In fact, it's one of to Brian's favorites.
Brian, why do you like it so much?
- [Brian] Because it's good.
(laughs)
- Hmm, it is good.
All right, the last piece of chicken
has come out of the oil.
Now we're gonna top these up
and pop 'em into the oven, so easy.
You can definitely make your own marinara if you want,
I sometimes do.
But, today I'm just using a store-bought one I like,
it's Rao's, not sponsored.
I'm gonna add a third to a half a cup
on top of each of these filets
and then some cheese, and then some more cheese.
This is literally making me smile right now,
not metaphorically, literally,
just 'cause I can smell it and almost taste it.
Per my recipe, a generous sprinkle of mozzarella
on top of that.
By the way, if you want,
you could definitely use like fresh mozzarella
that you slice, it's totally up to you.
I'm just doing it shredded today
because the kids wanted to make some pizza for lunch
and I had some left over.
Now I'm adding a tablespoon of freshly grated Parmesan
on top of each one of these.
I'm using a microplane,
which is really nice for finely shredding cheese.
But a regular cheese grater works well.
I actually love all of the cheese
that oozes onto the baking sheet and gets kinda burnt.
It's the first thing I eat out of the oven.
Speaking of which, into the oven, 425
for 15 to 20 minutes
or until the cheese is golden and bubbly,
not burnt all over, just golden.
If you like this recipe, check out my dinner playlist.
It's too hot, but it's so delicious.
I'll see you in the next video.