Chicken Parmigiana

also called chicken parm · chicken parmesan · chicken parmigiano · parm · parmigiana · pollo alla parmigiana

The table

Preheat the oven to 425°F (220°C) 15 min
1 1/2 lb(680 g; halved horizontally into four cutlets)chicken breastspound to 1/4 in and saltdredge flour, egg, then crumbfry 3 min a side, drain on a rackspoon the sauce down the middle onlybake 425°F (220°C) 12 min, until it blisters
2 tspkosher salt
1/2 cup(60 g)all-purpose flour
2 large(100 g; beaten)eggs
1 1/2 cups(160 g)dried breadcrumbs
1/2 cup(50 g)grated parmesan
1 tspdried oregano
1 cup(240 mL)neutral oil
2 cups(480 mL; from the recipe on this shelf)marinara sauce
8 oz(225 g; sliced)low-moisture mozzarella
Fry any of the five the same way. Parm is a method rather than a bird: veal cutlets eggplant salted and pressed first meatballs split in half butterflied shrimp all go through the same flour egg and crumb and come out under the same sauce and cheese. Sauce down the middle only is the one instruction restaurants follow and recipes leave out — a fully sauced cutlet is soft everywhere the bare crisp border is the whole reason for having fried it
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2pound to 1/4 in and salt

3dredge flour, egg, then crumb

goes in with what step 2 made

4fry 3 min a side, drain on a rack

goes in with what step 3 made

5spoon the sauce down the middle only

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 38 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. pound to 1/4 in and salt

    20 minwalk awayfrom the start

  2. dredge flour, egg, then crumb

    not timed20 min in

  3. fry 3 min a side, drain on a rack

    6 minneeds you20 min in

  4. spoon the sauce down the middle only

    not timed26 min in

  5. bake 425°F (220°C) 12 min, until it blisters

    12 minwalk away26 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need baking dish · oven

Goes with

See how it is written
>> title: Chicken Parmigiana
>> category: Fried & Crispy
>> tags: chicken, breaded, tomato, mozzarella, italian, fried, oven
>> counters: Pizzeria
>> aka: chicken parm, chicken parmesan, chicken parmigiano, parm, parmigiana, pollo alla parmigiana
>> pairs-with: marinara-sauce, fresh-egg-pasta
>> servings: 4
>> time: 1 hr
>> step.2: pound to 1/4 in and salt
>> step.3: dredge flour, egg, then crumb
>> step.4: fry 3 min a side, drain on a rack
>> step.5: spoon the sauce down the middle only
>> step.6: bake 425°F (220°C) 12 min, until it blisters

Preheat the #oven{} to 425°F (220°C) ~preheat{15%min}.

Pound @chicken breasts{1 1/2%lb}(680 g; halved horizontally into four cutlets) to 1/4 in between two sheets of plastic, salt them with @kosher salt{2%tsp}, and ~rest{20%min}.

Dredge @&(~1)cutlets{} through @all-purpose flour{1/2%cup}(60 g), then @eggs{2%large}(100 g; beaten), then @dried breadcrumbs{1 1/2%cup}(160 g) tossed with @grated parmesan{1/2%cup}(50 g) and @dried oregano{1%tsp}, pressing the crumb on and shaking the loose flour off first.

Fry @&(~1)breaded cutlets{} two at a time in @neutral oil{1%cup}(240 mL) at 350°F (175°C) ~fry{6%min}, turning once, and drain them on a rack rather than on paper, which steams the underside soft.

Top @&(~1)fried cutlets{} in a #baking dish{} with @marinara sauce{2%cup}(480 mL; from the recipe on this shelf) spooned down the middle of each and nowhere near the edges, then @low-moisture mozzarella{8%oz}(225 g; sliced).

Bake @&(~1)dish{} on the top rack ~bake{12%min}, until the cheese has blistered and slumped over the sides.

Fry any of the five the same way. Parm is a method rather than a bird: veal cutlets, eggplant salted and pressed first, meatballs split in half, and butterflied shrimp all go through the same flour, egg and crumb and come out under the same sauce and cheese. Sauce down the middle only is the one instruction restaurants follow and recipes leave out — a fully sauced cutlet is soft everywhere, and the bare crisp border is the whole reason for having fried it.