Crispy Chicken Parm

***RECIPE, SERVES FOUR***

Two chicken breasts
Glug of white wine
Salt
Pepper
Olive oil
Four cloves of garlic, chopped
One shallot, chopped
Two tablespoons of tomato paste
One 28-ounce can of crushed tomatoes
Handful of flour
One egg, beaten
Two cups of Panko
Grated Parmesan or pecorino cheese
Half-pound of spaghetti
Fresh basil leaves, torn

Cut the chicken breasts to half their original thickness, yielding four equal pieces. Pound them out on both sides, ideally with a spiked meat mallet. Season both sides liberally with salt and pepper. Put the chicken in a bowl with some of the chopped garlic and just enough white wine to coat. Toss and refrigerate.

For the tomato sauce, fry the shallots and the remaining garlic in olive oil until soft. Put in the tomato paste and fry briefly, then the canned tomatoes and a glug of white wine. Reduce heat to a simmer, and cook for about 30 minutes, stirring frequently to keep it from burning.

When the sauce is about ready, prepare to bread the chicken by putting the flour and breadcrumbs onto separate plates and the beaten egg in a bowl. Grate a large pile of cheese onto the breadcrumbs and toss to mix it in. Dry the marinade off the chicken on paper towels.

Put a pot of salted water on the boil for the spaghetti.

Coat each piece of chicken in flour, then egg, then breadcrumbs/cheese.

Pour a heavy coating of olive oil into a wide pan on medium heat. Fry the chicken gently, two pieces at a time, until golden on both sides and the internal temperature reads 160 F — 6-8 minutes. Remove cooked chicken to a cooling rack. You’ll probably need to add more olive oil for the second batch.

Start the spaghetti cooking when you start frying the second batch of chicken, and drain it when finished.

Add basil to the tomato sauce, pour some sauce into the drained spaghetti and toss. Divide spaghetti onto four serving plates and top with grated cheese. Place a few dollops of sauce around the outside of each plate and place the chicken pieces. Dip each bite of chicken into the sauce as you eat.

MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

[duke]

stages of grief:
Denial:
The first stage, denial helps us minimize the overwhelming pain of loss. As we process the reality of our loss, we are also trying to survive emotional pain. It can be hard to believe we have lost an important person in our lives, especially when we may have just spoken with this person the previous week or even the previous day.
Flour:
Flour

[chrismansi]

Adam, I just made this recipe for my 94 year old Italian grandmother (and myself), and she loved it. That isn't always an easy thing to accomplish these days, so please try to take this as the highest compliment I can give. Thank you for your suggested recipe, and the explanatory video, everything fit her styles and tastes exactly, and I was so happy to make this. Your many videos have been wonderful to explore, and they will surely have a lasting impact for years to come (as this one already has).

[mywinrateisandisuckatwot]

**breaks the pasta in half**
italians: wait, that illegal

[irisoftheeye]

"Here come the stages of breading. The first one is denial. Then flour." is probably my all time favorite Adam quote.

[williamaitken]

I just made this tonight! I was really impressed with how this turned out. The wine marinade was really interesting, and I really enjoyed the complexity from the cheese being mixed with the bread crumbs. It wasn't as crispy as the tonkatsu I normally make, but the flavor definitely made up for it.

[chadloveland]

I made this for our big family dinner last night for 9 people.

I appreciated the explanations of why you were adding things that was very helpful.

Turned out really yummy. Thanks for sharing Adam!

Fyi if anyone wants to make it without using wine, apple juice, white grape juice or even martinellis works.

[tragos]

This was the first video I'd ever seen from this guy. I loved his "over it" style and the fact he didn't care for sticking to tradition. I'm so glad I stuck around

[RafeGonzalez]

How many times did I go back and replay “I don’t think he knows what taint means.” Deadpan delivery. Beautiful as the chicken parm. Bravo.

[PJXD]

My friend sent me this video because it’s been my dream to make my own chicken parm (to save money of course) and this was a very fun watch! The way you explain the steps and finesse you use with jokes had me hooked from beginning to end- can’t wait to try this later! Thank you

[madisond.]

"This is why I put sauce on my plate, and not the chicken."

[docholiday]

Honestly this is the best cooking channel I have ever watched, no ridiculously over complicated recipes or steps or saying on how you NEED to buy extremely expensive/tedious thing. just good, simple recipes with no bs attached or saying how he is the only good chef in the whole world, or not to listen to anyone else

[J.Skyler]

This is my favorite recipe video on the internet.
Made it for my parents, they loved it ! Made it for my grandparents and they had a lot of good things to say.
Made it for my girlfriend and she loved it- her husband had to the leftovers and she said he really enjoyed them!

[drewsmith]

I've made a lot of chicken parm a lot of different ways, and this was by far the best.

With most new recipes I find out there I know there's a risk it's just going to turn out horrid, but I know when I get something from you it's going to be high quality.

Keep it up Adam!

[legochickenguy]

I legitimately believe Adam's editing and narration styles were better in his old (some would say "classic") videos than they are now

[wompstopm]

i love the the cam is always focused on the food, your a hansom guy and all but not more hansom than a chicken Parmesan

[DanielNT]

soggy fried stuff coating is my pet peeve, never understood the point of killing the crispiness of it, thank you for offering a better way

[ethanstong]

I think the most life changing cooking advice I ever got was to start using shallots. It gives you so much control over EXACTLY how much onion you want. They're a little more expensive per pound but they're still so cheap it doesn't really matter.

[mrkaba]

I had a lots of different chicken Parmesan but I will say this is the best one hands-down. I tweak the sauce a little bit but the chicken recipe in the way it serves is by far the best way to do it. Sometimes I put fresh mozzarella on top and melt it down when I’m going to eat immediately but do not do that to every piece if you plan on keeping any. I don’t think there’s a whole lot you can do to make this better

[ardenthebibliophile]

I got recommended this video and I am super impressed with how far your video production skills have progressed in two years. Well done sir.

[redstonetheanimecat]

I am proud to say after 2 years I have finally cooked this dish and tastes bombing amazing