How One of NYC's Best Italian Chefs Makes Chicken Parmesan | Bon Appétit

Summary

In this video, Chef Angie Rito shares her perfected version of Chicken Parmesan, focusing on the balance of textures and flavors. She emphasizes using high-quality ingredients, like tender chicken breasts, rich San Marzano tomatoes for a simple, rustic sauce, and a homemade breadcrumb mixture with unique additions like potato starch and tomato powder. The chicken is breaded and fried to crispy perfection, then topped with melted mozzarella and Pecorino before being broiled to golden deliciousness. Angie’s approach combines careful technique and attention to detail, creating a dish bursting with flavor and textures that’s worth every step.

Takeaways

• 😀 Use smaller chicken breasts for more even cooking and tender results.
• 🍅 San Marzano DOP tomatoes are recommended for a rich and balanced tomato sauce.
• 🧄 Garlic is pounded gently in the oil to infuse flavor without burning, creating a delicate taste.
• 🌿 Fresh basil is added to the sauce for a rustic, aromatic touch and is removed before serving.
• 🍞 Make your own breadcrumbs using stale bread, potato starch, and high-quality dried herbs for a crispier crust.
• 🧀 Mix Pecorino Toscano and 24-month Parmigiano Reggiano for a flavorful and tangy breading.
• 🍳 Season the egg wash to ensure all layers of the chicken are well-seasoned.
• 🍳 Use a dry hand and a wet hand for an efficient breading process, keeping your hands mostly clean.
• 🔥 Fry the chicken in a combination of vegetable oil and olive oil to ensure crispiness while maintaining flavor.
• 🍽️ Layer the fried chicken with sauce and mozzarella before broiling for a perfectly melted cheese and golden-brown finish.
• 🌿 Add fresh basil and cracked pepper as a final touch to balance the richness of the dish.

Q & A

Why does Angie prefer smaller chicken breasts for chicken parm?

Angie prefers smaller chicken breasts because they have more evenly sized muscle fibers. This ensures that the chicken cooks evenly, avoiding dry spots that can occur with larger breasts, which have thicker fibers.

What is the purpose of pounding the chicken in a Ziploc bag?

Pounding the chicken in a Ziploc bag helps tenderize the meat by breaking down muscle fibers. It also prevents the chicken from sticking to the mallet or the cutting board, ensuring a smoother preparation process.

What makes San Marzano tomatoes special for the sauce?

San Marzano tomatoes are grown in volcanic soil near Mount Vesuvius, which gives them a unique combination of sweetness, acidity, and umami. They offer a rich, concentrated tomato flavor, which makes them ideal for a flavorful sauce.

Why does Angie choose to crush the tomatoes by hand instead of using a food processor?

Crushing the tomatoes by hand creates a rustic texture with organic chunks of tomato throughout the sauce, which adds to the dish's visual appeal and texture. This method enhances the authenticity and heartiness of the sauce.

What is the role of sugar in the tomato sauce, and how much should be used?

The sugar in the tomato sauce helps balance out the natural acidity of the tomatoes. Angie advises using just a pinch to avoid making the sauce sweet, but enough to soften the acidity and bring out a smoother overall flavor.

What is the benefit of adding potato starch to the breading mix?

Potato starch helps create a crispier breading by retaining moisture in the chicken. This contributes to a crunchier texture and helps the breading hold up better during frying.

Why does Angie recommend using both Pecorino Toscano and Parmesan cheeses for the breading?

Pecorino Toscano has a tangy, earthy flavor, while Parmesan (24-month aged) offers a sharper, more intense flavor. The combination provides a rich, complex flavor profile for the breading, enhancing both the taste and texture.

What is the significance of using both part-skim mozzarella and fresh ciliegine mozzarella?

The part-skim mozzarella provides that classic melty cheese pull, while the fresh ciliegine mozzarella (small, cherry-sized balls) adds varied texture and richness. This combination creates a well-balanced cheese layer with different melting properties.

Why does Angie suggest broiling the assembled chicken parm at the end of the cooking process?

Broiling applies intense heat from above, helping the cheese melt quickly and achieve a beautiful caramelization. This ensures the perfect balance of crispy breading and a golden, bubbly cheese topping.

How does the use of fresh basil at the end enhance the dish?

The fresh basil adds a burst of herbaceous freshness, cutting through the richness of the cheese and sauce. It also provides a fragrant aroma, which enhances the overall eating experience.