Grab some plastic wrap and then follow these 6 tips to cook the best chicken parmesan

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Chicken Parmesan is one of those dishes that's on the menu of most restaurants. But depending on where you go, it can be one of the most forgettable or one of the most divine entrees you've ever tasted. This is because everyone has their own way of making Chicken Parmesan, and some ways are better than others. Truthfully, there are a few things that can really muck up a good Chicken Parmesan.
If you want to make this delightful Italian comfort dish at home, there's really no reason why you shouldn't. It's easy enough to make at home, and it's certainly going to be a lot cheaper than going out to that Italian restaurant to get this delectable entree. So when you want to do it, make sure you follow these tips so you don't get all bungled up in the whole Chicken Parmesan debacle yourself.
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1. Pound it in plastic wrap
Chicken breasts need to be pounded before they can be turned into beautiful Chicken Parmesan; there's really no way around it. Without pounding the chicken, it will be uneven and one end of it will cook way faster than the other end. Not to mention that there will be a huge hunk of chicken instead of the nice flat piece of chicken you want.
When pounding those chicken breasts, lay them between sheets of plastic wrap before you do. Not only will this prevent the mess from the juices that can spurt out while the meat is pounded, but it will also prevent the meat from sticking to the mallet, rolling pin, or other device used to pound it.
2. Season the breading
Of course, chicken breasts also need to be breaded before they can be turned into beautiful Chicken Parmesan. A typical breading station includes flour that the breasts can first be dredged in, an egg wash that the breasts can then be dipped in, and then breading that the chicken breasts that can then be coated in. During this step of making Chicken Parmesan, it's the breading that's the most important. This is after all, the most flavorful part of the entire breading process.
When creating that breading, season the bread crumbs with dried Italian seasoning such as basil, oregano, thyme, and parsley. But, it's also very important to include some Parmesan cheese in the mix. Fresh is best but if you only have pre-grated, that will work, too. But it is Chicken Parmesan after all, so it's important that actual Parmesan shows up in the recipe.
3. Add buttermilk to the egg wash
While we're on the subject of the breading station, let's talk about that egg wash. You could just use a few eggs and a few tablespoons of water. That is a perfectly good egg wash. But, if you want to have super crispy, extra delicious Chicken Parmesan, use buttermilk instead of water in the egg wash. It will make it thicker, giving those bread crumbs more to cling to, and it will be even crispier and yummier!
4. Fry the chicken
After the chicken is breaded, too many people just stick it into a hot oven to roast. That's fine, and it will get the job done. But again, if it's the crispiest chicken you're after, there's no other way to go than deep-fry. There's something all that piping hot oil can bring to the table that a simple bake just can't. Bring a deep-fryer or a pot of oil to a temperature of about 375 degrees Fahrenheit. Add the chicken breasts, making sure you don't overcrowd the pot and cooking in batches if you need to. Fry for about 10 minutes, or until the chicken is cooked through, and then drain on paper towels. Any excess oil left on the breading will moisten it and make it soggy.
5. Top with mozzarella and Parmesan cheese
After frying, the chicken will need to be topped with cheese and go into the oven so that cheese can become melted. But while most people just pile the chicken high with mozzarella, it's important to include Parmesan cheese in the mix too. Once again, it is Chicken Parmesan and while Parmesan cheese is already in the breading, you want it to really shine through. So add a little bit to the mozzarella cheese too, and no one will question what kind of dish you're serving.
6. Get the sauce just right
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Okay, so homemade sauce is going to taste the best but sometimes you've gotta do what you've gotta do. And sometimes, that means using jarred sauce. That's okay. The biggest mistake you can make is to only place that sauce on top of the chicken breasts. Have you ever noticed that when you order Chicken Parmesan from a restaurant, it's smothered and completely covered in sauce? That's hard to achieve when you're just putting a dollop of it on top of the chicken breast. So, when preparing the chicken breasts for the oven, spread a thin layer of sauce out first, then place the chicken on top, and then top them with more sauce and the cheese. And make sure you leave some of the chicken edges sticking out. You do after all, want some of those crispy bits to give it texture.
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