New & Improved Chicken Parmesan - Chicken Parm Recipe
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Date: 2019-07-25
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Comments and reviews: 9
John
This recipe rocks. I have the privileged of running a kitchen that feeds the poor and needy in my area and we served this to our guest and they loved it. Who says that a food kitchen can't serve something fancy to the less fortunate in life. We have served this three times now and the volunteers that come to help each week are stunned when we tell them what we are serving that day and they all go home with copies of this recipe. Chef John it 100% correct about the cheese mixtures taste and creaminess being so much better than a slab mozzarella cheese.
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This recipe rocks. I have the privileged of running a kitchen that feeds the poor and needy in my area and we served this to our guest and they loved it. Who says that a food kitchen can't serve something fancy to the less fortunate in life. We have served this three times now and the volunteers that come to help each week are stunned when we tell them what we are serving that day and they all go home with copies of this recipe. Chef John it 100% correct about the cheese mixtures taste and creaminess being so much better than a slab mozzarella cheese.
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Steve Dick
This morning, my wife asked me what I wanted her to make me for dinner this evening. I I said, I would love it if you would make that Chicken Parmesan that we saw Chef John make a couple of nights ago. She agreed to try it. (She is an outstanding cook, so I rarely ask for anything that isn't already in her repertoire) So, we just finished our meal and we both greatly enjoyed it. (Because you told us to, of course) Thank you for this recipe and for your enticing, entertaining, and funny videos. They are our current YouTube favorites.
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This morning, my wife asked me what I wanted her to make me for dinner this evening. I I said, I would love it if you would make that Chicken Parmesan that we saw Chef John make a couple of nights ago. She agreed to try it. (She is an outstanding cook, so I rarely ask for anything that isn't already in her repertoire) So, we just finished our meal and we both greatly enjoyed it. (Because you told us to, of course) Thank you for this recipe and for your enticing, entertaining, and funny videos. They are our current YouTube favorites.
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Blueeyedjenn14
Ive always been a provolone girl. but is the first time I can say my method is the same as a pro. well not the entire process but the egg wash bit to breadcrumb to pan lol. never mind Im a complete failure with cooking in comparison but Lord knows Im trying Youre the master and Im not even a grasshopper I am just a mere cricket, probably closer to cricket food lol: )
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Ive always been a provolone girl. but is the first time I can say my method is the same as a pro. well not the entire process but the egg wash bit to breadcrumb to pan lol. never mind Im a complete failure with cooking in comparison but Lord knows Im trying Youre the master and Im not even a grasshopper I am just a mere cricket, probably closer to cricket food lol: )
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Pamela B
The tiniest bit of parm at the end of the nearly finished dish? Blasphemy Freshly grated parm in the bread crumbs and freshly thin sliced parm, topping the chicken before it goes in the oven. This looks bland and very under seasoned. You dont mess with perfection. Ill stick with Jordon Ramseys recipe. Been making it for years and its the best chicken parm ever.
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The tiniest bit of parm at the end of the nearly finished dish? Blasphemy Freshly grated parm in the bread crumbs and freshly thin sliced parm, topping the chicken before it goes in the oven. This looks bland and very under seasoned. You dont mess with perfection. Ill stick with Jordon Ramseys recipe. Been making it for years and its the best chicken parm ever.
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Pedro Silva
Mr. John I love yours recipes, talking about old school I don't like the way your sauce is done. I do like the sauce like a sugo without tomatoes pieces. But your sauce it's one of the of the best among the most restaurants in America. I do follow you. Congratulations you make things much easier.
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Mr. John I love yours recipes, talking about old school I don't like the way your sauce is done. I do like the sauce like a sugo without tomatoes pieces. But your sauce it's one of the of the best among the most restaurants in America. I do follow you. Congratulations you make things much easier.
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Richie P
Don't worry. There's no mozzarella industry to destroy. Mozzarella (at least the stuff that goes on pizzas) is made by the same companies who make all the other cheeses. They would be more than happy for you and everyone else to switch to more expensive stuff.
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Don't worry. There's no mozzarella industry to destroy. Mozzarella (at least the stuff that goes on pizzas) is made by the same companies who make all the other cheeses. They would be more than happy for you and everyone else to switch to more expensive stuff.
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Johnny Mackster
Maybe it's because I'm Mexican and surrounded by black folks most of my life. salt and pepper? I would have used Italian seasoning, garlic and onion powder, seasoning salt. I'm sorry but I could taste this through the video. no flavor.
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Maybe it's because I'm Mexican and surrounded by black folks most of my life. salt and pepper? I would have used Italian seasoning, garlic and onion powder, seasoning salt. I'm sorry but I could taste this through the video. no flavor.
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solyanela2495
Chef John as always your recipes dont disappoint at all I made this recipe the other day and it was delicious from the first bite to the last. I love the ricotta cheese combination it was awesome keep up cooking from my kitchen to yours
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Chef John as always your recipes dont disappoint at all I made this recipe the other day and it was delicious from the first bite to the last. I love the ricotta cheese combination it was awesome keep up cooking from my kitchen to yours
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billy y
I must agree with the sauce on the bottom instead bake on top of the breaded chicken, this will not soften the bread crust, I will try this tonight, but I bake the chicken, not fry. little healthier. good recipes as always.
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I must agree with the sauce on the bottom instead bake on top of the breaded chicken, this will not soften the bread crust, I will try this tonight, but I bake the chicken, not fry. little healthier. good recipes as always.
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