![]() ![]() But the good news is you can do several steps in advance, such as make the sauce 1-2 days before & grate cheese the day before. The result was a perfectly even golden brown crust.įrying in a dutch oven is the only way to go Bon Appetite on the other hand, went with the deep fry approach using enough oil in a dutch oven to ensure the cutlets floated, and didn’t make contact with the bottom of the pot, which prevents uneven browning. I’ve always believed in a shallow pan fry for my cutlets. Finally, the next significant difference was the frying.It felt wrong doing it, and frankly, is a lot more work to get the panko to adhere evenly, but it was worth it. The panko really did create an incredible crunch that held up to the sauce. Next, they call for panko and I’ve always been an advocate for classic Italian seasoned breadcrumbs.This is one area where I’m not totally sold yet. But using a cutlet 1/3 inch thick results in a much juicier cutlet. I have always, always believed in the thinest cutlet possible. I would have never thought to marinate the chicken and then dredge it directly into the flour before this recipe. The number one difference is marinating the chicken in EVOO, lemon juice, garlic and salt before dredging in flour, egg and breadcrumbs.Why it is the bestĪ few key things separate this parm from the rest of the pack. ![]() But now, I’m part of the parm revolution. It’s a totally different recipe and technique than I have prided myself on for 20+ years. I was pulled in by the depth of flavor and textures and it just kept pulling me back in for more.īon Appétit has done it. HOW? How can this be so good?“ I couldn’t stop eating. First ImpressionsĪfter spending the day making this recipe, my reaction to my first bite was something like “THIS. In the “New” way of making Chicken Parm, I think the results speak for themselves! It’s parm perfection. So I literally went to the store to gather all the ingredients and the next day, I followed the Bon Appétit recipe exactly. This was incredibly disturbing and equally intriguing. The series of tests resulted in a recipe that pretty much goes against everything I stand for (or stood for) in my approach to chicken parm. They basically tested every possible variation including different thicknesses (down to the quarter inch), all varieties of breadcrumbs, a variety of seasonings in the dredging station, different frying oils and depths, a wide variety of sauces including style and thickness, cheese variations and finally, how best to cook the final dish to bring it all together. The obsession is real.) It’s from their “BA’s Best” series. This revelation all started when I listened to a podcast from Bon Appétit’s test kitchen about The Best Chicken Parm. The “new” way of doing things (Panko breadcrumbs in a controlled deep fry) How it all started: ![]()
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