In the culinary world, few dishes are as beloved as the classic chicken parmesan. This Italian-American staple is not only a crowd-pleaser but also a fantastic recipe to try making at home. Today, we’ll explore a delightful chicken parmesan recipe shared by renowned chef Mario Carbone, along with some important tips to elevate your dish.
Delicious Chicken Parmesan Recipe
Mario Carbone emphasizes the importance of high-quality ingredients when making chicken parmesan. The dish begins with succulent chicken breasts that are thinly sliced and tenderized, ensuring a quick cooking time and a perfect texture. The seasoned breadcrumbs play a crucial role in delivering that satisfying crunch we all love. For an authentic approach, consider using Italian-style breadcrumbs mixed with freshly grated Parmesan cheese and a hint of herbs.
Preparing the Sauce
The tomato sauce is another critical component of chicken parmesan. Chef Carbone suggests making your sauce from scratch using San Marzano tomatoes, garlic, and fresh basil. The depth of flavor in a homemade sauce surpasses anything you can find in jars at the supermarket. Cook the sauce low and slow; this will allow the flavors to meld beautifully, creating a rich and hearty accompaniment for the chicken.
Assembly and Baking
Once the chicken is cooked to a golden perfection, it’s time to assemble your chicken parmesan. Place the crispy chicken cutlets on a baking dish, generously layer them with the homemade tomato sauce, and finally top with a blend of mozzarella and additional Parmesan. A sprinkle of fresh basil adds color and a burst of flavor. Bake in a preheated oven until the cheese is melted and bubbly, creating an enticing aroma that will draw everyone to the kitchen.
Finally, serve your chicken parmesan with a side of spaghetti or a fresh green salad. This dish is perfect for family gatherings or a cozy weeknight dinner. By following Mario Carbone’s recipe and tips, you’re sure to impress your loved ones with a meal that’s rich in flavor and tradition. Happy cooking!
