Los Angeles
CHANGE MY LOCATION
Chef John
Cooking ExaminerHaving created and served up hundreds of original online video recipes, Chef John is one of the web's most popular cooking personalities. Get ready to watch, listen to, and learn from the most delicious content on the 'Net!
Examiner Feeds
These websites were picked by the Cooking Examiner as useful resources.National Examiners
Eddie Graveline
Mixed Martial Arts Examiner
Most Recent Post
Results: SHO XC Elite Challenger Series from Hammond, Indiana (Main Event)
Mixed Martial Arts Examiner
Most Recent Post
Results: SHO XC Elite Challenger Series from Hammond, Indiana (Main Event)
Judah Freed
Political Issues Examiner
Most Recent Post
John Sydney McCain exposed as a secret agent for Australia and the Wizard of Oz
Political Issues Examiner
Most Recent Post
John Sydney McCain exposed as a secret agent for Australia and the Wizard of Oz
The End of Chicken Parmesan As You Know It
2 comments
by Chef John, Cooking Examiner
Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese.Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). I was watching TV and saw some croutons being sprinkled on a salad. I suddenly had the answer to my crispy/cheesy coating dilemma. The solution to the breading problem was…no breading! I would make the chicken Parmesan like a casserole; chicken and sauce, topped with a crispy, crunchy, layer of cheese and croutons.
What followed was one of my proudest moments as a chef. Not only did the recipe taste amazing, it was also better than any traditional chicken Parmesan I'd ever made. When you consider it's lower in fat, takes about 10 minutes to put together, it's no wonder why this is my new favorite recipe. Now I know what Alexander Graham Bell felt like when he got that phone to work…"Watson, come here, I need you…the chicken Parmesan is ready."
This dish is from my blog, Food Wishes Video Recipes. To see the original post, which has a complete ingredient list, click here. Enjoy!
Topics: main courses , video recipes , poultry
Subscribe
FeedComments
More from Cooking Examiner
Caramel apple pie recipe - getting down with the Pillsbury Doughboy
Topics: dessert
Salvadorian chicken and pepper stew
Topics: main courses , poultry
Budget Beef Bourguignon: succulent beef stewed in cheap merlot
Topics: beef , main courses , video recipes
Foodbuzz 24-item tasting menu: Part 3
Topics: video recipes
Foodbuzz 24-item tasting menu: Part 2
Topics: video recipes
Is this 24-item tasting menu a world's record?
Topics: video recipes
A French onion soup recipe so good it will make a mime chatty
Topics: soup
Homemade Asian barbecue sauce and marinade beats the bottle
Topics: beef , main courses
A tuna recipe to pair with red wine
Topics: seafood
