New & Improved Chicken Parmesan - Chicken Parm Recipe

[John-ivoz]

This recipe rocks. I have the privileged of running a kitchen that feeds the poor and needy in my area and we served this to our guest and they loved it. Who says that a food kitchen can't serve something fancy to the less fortunate in life. We have served this three times now and the volunteers that come to help each week are stunned when we tell them what we are serving that day and they all go home with copies of this recipe. Chef John it 100% correct about the cheese mixtures taste and creaminess being so much better than a slab mozzarella cheese.

[asophfable]

I want someone to love me as much as Chef John loves saying frESHly ground black pepper

[shiyaluo]

What's with all that hate with Chef John's voice? His voice is the reason I keep watching his videos instead of some other guy with a chicken parm recipe.

[gramadidi]

Brilliant! I've been cooking for over 55 years and this method of breading chicken is pure genius. I made this tonight with much less mess and it was delicious.

[jann]

Follow-up comment: I have been using this recipe for six years come Christmas and it has never let me down once. Thanks again Chef John, I highly recommend this one!!

[cpy]

1:27 "but not with the classic 3 station method"
**realizes entire life is a lie**

[ericmorrow]

I laughed pretty hard at the simulation with the white circle =P

You are the Norman Chad of not Cooking Bad. <3

[cbanks]

I like his side jokes, he does it so smooth lolol! Great recipe I'm gonna do this!!

[amd]

Hubs gets up before me and spends some of his time looking for delicious recipes for "us" to try. They are often waiting in my email when I get up and have my tea. I usually bake my chicken parm and it has the obligatory mozzarella on the top. This recipe was in my inbox this morning so I tried it. Oh my Yum! We loved it! Hubs says this is the preferred recipe going forward. I served it with a side of spaghetti aglio e olio (a bit of extra work and pans, but sooo good). Another winner Chef John. We love your delivery and humor.

[donnabridges]

This was so delicious! My husband ate it up and says always fix it this way from now on. Thank you for sharing this, best I’ve ever had!

[Cookedbyjulie]

So unless you're part termite LMBO!!

[Chillman]

Could you use Basil leaves instead of Parsley, I think Basil would, possibly, give it a nice kick?

[CrazySaiko]

I have a dream where people are not judge by the sound of their voice but by the content of their speech! -^_^-

[stephaniehomeier]

we made this tonight for an army of people and it turned out amazing! the chicken was moist and well seasoned and the outside was crispy and delicious. we also made your basic marinara and the whole thing was a hit. thanks chef john!!

[urekmazino]

Awesome, I love it.
I like that you mention rookie mistakes. It helps anyone who's a terrible cook like me to kind of stay ahead of some of the more common mistakes.

[ushomestead]

I’m a college student with a monthly food budget of around $50, and I can without a doubt say that a four dollar block of Parmesan has completely changed the way that I cook and eat. It is hands-down, one of the best (and most affordable) kitchen investments I’ve ever made.

[zkypguikb]

7:16 they had a good run?! my uncle Jasper didn't work in the mozzarella mines of Kentucky for 40 years, scraping white goo off his raw shins day after day, to listen to some new fangled Chef John defame a once proud and honorable profession.
Then again, maybe he did.

[brandylynpatrick]

Chef John I'm not sure if you're interested but I have been making chicken park for many years. I snagged my recipe from the manager of a restaurant I used to work at. He told me to use Panko bread crumbs heavily seasoned with Paul Prudhomme's Blackened Redfish seasoning. Through the years I have replaced the traditional cheeses with provolone. I also place a couple of tablespoons of sauce on top of the chicken before I place the slices of provolone. I then run the chicken under the broiler until the provolone gets blistered and toasty brown speckles. When it comes out I sprinkle with just a little garlic salt and some sweet basil. I serve it with fettuccini Alfredo and stuffed mushrooms or a Olive Garden-style salad. It's one of my family's favorites. I made them and froze them and took them on a mountain vacation with extended family (huge cabin)and everyone loved them.

[TheRamenSeal]

am I the only one who likes panko better than Italian crumbs for chicken parm?

[faisalr]

I don't even cook, why am i watching this?