While visiting Nana and Sunny, we came across this Cook’s Illustrated version of Chicken Parmesan and were inspired. I had just watched a Cook’s Illustrated episode on PBS where they tenderized chicken for an Asian stir fry using baking soda, so I thought I would try it with this. Unfortunately, I used garlic salt when I should have used garlic powder, and the chicken was too salty. Nana and Sunny were gracious. “It’s still palatable,” Sunny forgave me.
The next weekend, I made it again for the Williams without the sodium spike. There are two essential tips that this recipe brought to fruition: A) Using the baking soda and then salt to tenderize the chicken breasts. and 2) Mixing the egg and flour together. It makes the breading process that much easier. Thanks Nana, for the Cook’s Illustrated subscription. Sorry for the salty first run.
4-6 boneless, skinless chicken breasts, pounded or sliced thin* 1 tsp baking soda
1 tsp kosher salt 1 tsp garlic powder
2 oz shredded mozzarella 2 oz shredded fontina
1 large egg 1 T all-purpose flour
1/2 cup Italian seasoned panko bread crumbs 3/4 cup grated parmesan
1/3 cup vegetable oil
~ Place the chicken breasts in 1/2 cup of water and baking soda for 20 minutes to tenderize.
~ Dry the chicken breast with paper towels and lightly season with salt and garlic powder.
~ Combine breadcrumbs and parmesan cheese in one bowl.
~ Combine egg and flour in another bowl.
~ Combine mozzarella and fontina cheeses in bowl.
~ Dip the chicken breasts in milk mixture, then breadcrumb mixture.
~ Pan fry cutlets two at a time on medium-high until crispy and brown, only 2 minutes per side.
~ Transfer to paper towels until all cutlets are finished.
~ Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets.
~ Broil until cheese begins to brown, only 2 - 4 minutes!
~ Top with warmed marinara sauce, torn basil leaves, and serve with pasta.