The Best Chicken Parmesan Ever
Ingredients: chicken breast, water, kosher salt, lemon, garlic · 55 min cook time · 850kcal · $33.20
Ingredients
2lb chicken breast, 1qt water, 2Tbsp kosher salt, 1whole lemon, 9cloves garlic, 2tsp red pepper flakes, 2tsp black peppercorns, 3sprigs rosemary, 3oz guanciale, 2.5Tbsp extra virgin olive oil, 0.25cup gochujang, 1pinch sugar, 1can crushed tomato, 1bundle thyme, 1cup vegetable oil, 2cups all-purpose flour, 4whole eggs, 3cups panko bread crumbs, 2cups full-fat mozzarella, 2cups low-moisture mozzarella, 0.5cup pecorino romano
Instructions
1. Trim excess fat from the chicken breasts and cut them into individual even cutlets.
2. Place chicken between plastic wrap and pound out with a mallet until even in thickness, about a third of an inch thick.
3. Prepare the brine by whisking water and kosher salt in a bowl until dissolved. Add sliced lemon, smashed garlic cloves, red pepper flakes, black peppercorns, and bruised rosemary.
4. Gently lay the chicken into the brine so there is liquid between each piece. Cover with plastic wrap and refrigerate overnight.
5. Dice the guanciale into small cubes. In a pot with extra virgin olive oil over medium-low heat, render the fat from the guanciale until crispy and brown.
6. Remove the crispy guanciale and drain on paper towels. In the same fat, add thinly sliced garlic and sauté briefly until fragrant.
7. Stir in the gochujang, a pinch of sugar, salt, and red pepper flakes, cooking for 1-2 minutes until it darkens slightly.
8. Add crushed tomatoes, a splash of water, and a bundle of fresh thyme. Simmer over medium heat and reduce for about 5 minutes.
9. Finely chop or blitz the crispy guanciale and stir it into the reduced tomato sauce. Season with salt and pepper to taste.
10. Set up a three-tier breading station with seasoned flour, whisked eggs with water, and panko bread crumbs.
11. Take brined chicken, rinse lightly with water, and dredge in flour, dip in egg, and coat thoroughly with panko bread crumbs.
12. Heat oil to 350°F in a skillet. Fry the breaded chicken cutlets until golden brown and crispy, adding a sprig of rosemary to the oil.
13. Mix full-fat mozzarella, low-moisture mozzarella, and pecorino romano together in a bowl.
14. Place fried chicken cutlets on a baking sheet, top with sauce, and cover generously with the cheese blend.
15. Broil under high heat until the cheese is melted and bubbling with a little color.
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