Here’s a Roadmap to Ensure Your Chicken Parm Stays Super Crisp
Meet the 2.0 version of this dish
It won’t take you long to realize that this isn’t an “exact” recipe. Rather it’s a roadmap to deconstructing chicken parmesan so that chicken stays super crisp. The idea is to cook everything separately (including the cheese…you’ll see), then assemble it at the end. It’s no harder than the classic version and may change your outlook on chicken parm forever.
1. Make the tomato sauce.
Click here for a full recipe if you like. Or if you want to wing it, sauté a few cloves of minced garlic in olive oil until fragrant, no more than a minute, then add a can of crushed tomatoes, salt, pepper, and a small pinch of sugar. Add some crushed red pepper flakes if you like a little spice, and a few basil leaves if you have some lying around. Bring to a bubble, then let it simmer gently while you cook everything else.
2. Bread and fry the chicken cutlets.
Heat the broiler (this is for the melting the cheese later; you just want to be ready). Heat about an inch of neutral oil or olive oil in a deep skillet over medium-high heat. While it’s heating, set up three bowls: one with all-purpose flour, one with a beaten egg or two, and one with panko bread crumbs…
