Let’s get one factor straight: We love rooster Parmesan, however we’ve had our justifiable share of mediocre variations. So we took it upon ourselves to do a deep dive into this iconic dish. Six weeks, 20 kilos of rooster, and a number of other arguments later, we got here up with our Platonic superb.
Every step and ingredient in BA’s Greatest Hen Parmesan is given its due: We stored the butterflied cutlets on the thicker aspect, in order that they don’t overcook. We marinated them in lemon, olive oil, and garlic to tenderize the meat as a lot as taste it. We then opted for panko over Italian breadcrumbs, for his or her superior crunch, and gave the breaded cutlets a shallow fry to attain an evenly golden-brown crust. Relating to that blanket of straightforward but wealthy tomato sauce, we added tomato paste for further depth. (Simply be sure that to go away a number of patches of cutlet uncovered by sauce in order that they keep further crispy.) And for the melty ooey-gooey layer (the explanation we’re all right here), we landed on a combo of Parmesan cheese, for its salty edge, and low-moisture—not contemporary—mozzarella cheese, for its creamy texture.
A phrase to the clever: Though you’re solely utilizing 4 breasts, this rooster parm recipe will feed as much as eight folks—extra for those who’re serving it with accompaniments like an enormous inexperienced salad, high-quality pasta, or nice bread! However don’t fret about leftovers: They make for an important sandwich the following day.
Editor’s word: This recipe was initially printed in Might 2020.