Dinner tonight: chicken Parmesan

I’ve made this a number of times before — who hasn’t, right? — but I don’t like to just keep making things the same way so I tried something different today: this recipe from Serious Eats / Cook’s Illustrated.

I’ve always been dubious about the baking part of chicken Parmesan. You go to quite a lot of effort to get crisp breadcrumbs, then immediately soak it in tomato sauce, thus ending up with a soggy exterior again. This recipe fries the escalopes, tops them with cheese, and grills them to melt the cheese, adding the sauce only as the meal is plated. That’s much more to my tastes.

You do need to be careful that the chicken is cooked through, however. I paid quite close attention to the timing and heat, removing the chicken from the pan as it hit approximately 55 deg C (measured via my Thermapen). It finished cooking under the (fiercely pre-heated) grill and came out pretty good.

Dinner tonight: chicken Parmesan

I’ve made this a number of times before — who hasn’t, right? — but I don’t like to just keep making things the same way so I tried something different today: this recipe from Serious Eats / Cook’s Illustrated.

I’ve always been dubious about the baking part of chicken Parmesan. You go to quite a lot of effort to get crisp breadcrumbs, then immediately soak it in tomato sauce, thus ending up with a soggy exterior again. This recipe fries the escalopes, tops them with cheese, and grills them to melt the cheese, adding the sauce only as the meal is plated. That’s much more to my tastes.

You do need to be careful that the chicken is cooked through, however. I paid quite close attention to the timing and heat, removing the chicken from the pan as it hit approximately 55 deg C (measured via my Thermapen). It finished cooking under the (fiercely pre-heated) grill and came out pretty good.