How One of NYC's Best Italian Chefs Makes Chicken Parmesan
How One of NYC's Best Italian Chefs Makes Chicken Parmesan is a medium Italian-American recipe that serves 4. 650 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 30 min
Cost: $100.24 total, $25.06 per serving
Ingredients
- 4 pieces Chicken Breast (small, about 6 oz each; pounded to uniform thickness)
- 1/2 cup All-Purpose Flour (for egg wash adhesion)
- 2 large Egg (beaten)
- 2 cups Stale Bread (processed into fine crumbs)
- 2 tablespoons Potato Starch (adds extra crispness)
- 1 teaspoon Granulated Onion Flakes (adds subtle onion flavor)
- 1 teaspoon Granulated Garlic Flakes (coarse texture like crumbs)
- 1 teaspoon Dried Basil (enhances herb flavor in breading)
- 1 teaspoon Dried Oregano (optional)
- 1 tablespoon Tomato Powder (adds tangy umami to crust)
- 1/4 cup Pecorino Toscano (grated; less salty than Romano)
- 1/4 cup Parmesan Cheese (24‑month aged, grated)
- 1 cup Vegetable Oil (neutral high‑smoke‑point oil)
- 2 tablespoons Olive Oil (adds flavor to frying oil)
- 28 oz San Marzano Tomatoes (crushed by hand; can substitute regular canned San Marzano)
- 4 pieces Garlic Clove (skins left on, lightly crushed)
- 1/4 teaspoon Red Chili Flakes (adds gentle heat)
- 8 pieces Fresh Basil Leaves (whole leaves for sauce, plus extra for garnish)
- 1 teaspoon Sugar (balances acidity)
- 1 teaspoon Salt (season sauce and chicken)
- 8 oz Low‑Moisture Mozzarella (shredded for melt)
- 4 oz Fresh Mozzarella (Ciliegine) (cherry‑sized balls, torn for texture)
- to taste Freshly Cracked Black Pepper (final garnish)
Instructions
Trim and Pound Chicken
Place each chicken breast on a large Ziploc bag, seal, and gently pound with a meat mallet starting from the center outward until the thickness is uniform (about 1/2‑inch).
Time: PT10M
Season and Chill Chicken
Season the pounded chicken on both sides with salt and pepper, then place on a plate and refrigerate for 5 minutes to let the seasoning penetrate and to dry the surface for better dredging.
Time: PT5M
Prepare Tomato Sauce
In a saucepan, heat 2 Tbsp olive oil over medium heat. Add the 4 garlic cloves (skin left on) and a pinch of salt; sauté until lightly golden. Add red chili flakes, then stir in the hand‑crushed San Marzano tomatoes, a pinch of sugar, and fresh basil leaves. Simmer gently for 10‑12 minutes, adjusting salt to taste. Remove basil leaves before assembling.
Time: PT15M
Temperature: 350°F
Make Breadcrumb Mix
Process stale bread in a food processor until fine. Transfer to a bowl and whisk in potato starch, onion flakes, garlic flakes, dried basil, dried oregano, tomato powder, grated Pecorino Toscano, and grated Parmesan. Mix until evenly combined.
Time: PT10M
Set Up Dredging Station
Place 1/2 cup flour in one shallow bowl, beaten eggs in a second bowl, and the breadcrumb mixture in a third bowl. Keep a dry hand for flour and a wet hand for the egg to avoid clumping.
Time: PT5M
Bread the Chicken
Dredge each chicken piece in flour, shaking off excess, dip into the egg wash, then press firmly into the breadcrumb mixture, ensuring an even coating. Place breaded pieces on a tray and refrigerate 5 minutes to set the crust.
Time: PT10M
Fry Chicken
Heat 1 cup vegetable oil mixed with 2 Tbsp olive oil in a cast‑iron skillet over medium‑high heat until the oil reaches 350°F. Carefully add chicken pieces, cooking 3‑4 minutes per side until golden and cooked through. Transfer to a paper‑towel‑lined plate and season lightly with salt.
Time: PT10M
Temperature: 350°F
Assemble on Platter
On a stainless‑steel or oven‑safe platter, spread a thin layer of tomato sauce. Arrange the fried chicken pieces, overlapping slightly. Spoon additional sauce over each piece, leaving small gaps to keep the crust crisp. Sprinkle shredded mozzarella, torn fresh mozzarella balls, extra Pecorino Toscano, and Parmesan evenly over the top.
Time: PT5M
Broil to Melt Cheese
Place the platter under the oven’s broiler (high heat) for 2‑3 minutes, watching closely until the cheese is bubbly and lightly browned. Remove when golden but not burnt.
Time: PT5M
Temperature: Broiler
Garnish and Serve
Finish with a drizzle of extra‑virgin olive oil, a sprinkle of freshly cracked black pepper, and a few fresh basil leaves. Serve immediately while the crust is crisp and the cheese is molten.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains gluten, Contains dairy, Contains egg
Allergens: Egg, Gluten, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Skinless chicken thighs
- Instead of Egg: Egg substitute
- Instead of Stale Bread: Panko breadcrumbs
- Instead of Potato Starch: Cornstarch
- Instead of Granulated Onion Flakes: Finely minced dried onion
- Instead of Granulated Garlic Flakes: Garlic powder
- Instead of Pecorino Toscano: Pecorino Romano
- Instead of Parmesan Cheese: Grated Parmesan
- Instead of Vegetable Oil: Canola oil
- Instead of San Marzano Tomatoes: Canned plum tomatoes
- Instead of Garlic Clove: Garlic paste
- Instead of Red Chili Flakes: Cayenne pepper
- Instead of Fresh Basil Leaves: Thai basil
- Instead of Sugar: Honey
- Instead of Low‑Moisture Mozzarella: Mozzarella cheese blend
- Instead of Fresh Mozzarella (Ciliegine): Mini mozzarella pearls
Equipment Needed
- Cutting Board
- Chef’s Knife
- Meat Mallet
- Ziploc Bag
- Mixing Bowls
- Food Processor
- Fine Mesh Sieve (optional)
- Cast Iron Skillet
- Tongs
- Baking Sheet
- Broiler Pan or Oven‑Safe Platter
- Oven
- Grater
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Pounding chicken to uniform thickness
- Creating a fine breadcrumb mix with potato starch and tomato powder
- Maintaining oil temperature at 350°F for a crisp crust
- Refrigerating breaded chicken briefly before frying
- Broiling just until cheese bubbles and lightly browns
Chef Tips from the Video
- Use high‑quality San Marzano tomatoes for the brightest flavor
- Add potato starch to the breadcrumb mix for extra crunch
- Season each layer (chicken, flour, egg, crumbs) for depth of flavor
- Finish with fresh basil and a drizzle of extra‑virgin olive oil for brightness
Troubleshooting
Chicken turns out dry
Do not over‑cook; fry until internal temperature reaches 165°F and remove promptly. Pounding to uniform thickness also helps retain moisture.
Breaded coating falls off during frying
Make sure the flour, egg, and breadcrumb stations are dry/wet respectively, and press the crumbs firmly onto the chicken before refrigerating.
Cheese does not melt or browns unevenly
Use a combination of shredded low‑moisture mozzarella and fresh mozzarella pieces; broil on high heat for a short time and watch closely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to retain crispness.
Freezer: Not recommended; cheese and crust may become soggy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tomato sauce up to 24 hours ahead and refrigerate
- Grind stale bread and mix the breadcrumb blend; store in an airtight container for up to 3 days
- Bread the chicken, cover, and refrigerate for up to 2 hours before frying
Frequently Asked Questions
What is the cultural significance and history of Chicken Parmigiana in Italian‑American cuisine?
Chicken Parmigiana evolved from the classic Italian dish melanzane alla parmigiana, adapted by Italian immigrants in the United States who substituted chicken for eggplant to appeal to American palates. It became a staple of Italian‑American red‑sauce restaurants, symbolizing comfort and family‑style dining.
What are the traditional regional variations of chicken parm in the United States?
In the Northeast, especially New York, chicken parm is often served on a sandwich roll with extra mozzarella. In the Midwest, it may be topped with provolone and served alongside spaghetti. Southern versions sometimes add a spicy tomato sauce or serve it with collard greens.
How is chicken parm traditionally served in Italian‑American restaurants?
It is typically presented on a hot platter with a generous layer of tomato sauce, melted mozzarella and Parmesan, and a garnish of fresh basil. It is often accompanied by a side of pasta, garlic bread, or a simple green salad.
During what celebrations or occasions is chicken parm commonly enjoyed in Italian‑American culture?
Chicken parm is a popular choice for family gatherings, holiday meals such as Thanksgiving or Christmas dinner, and casual weekend lunches. Its hearty nature makes it a crowd‑pleaser for birthdays and community fundraisers.
What makes chicken parm special in Italian‑American cuisine compared to the original Italian version?
The dish swaps the traditional eggplant for chicken, adds a richer blend of cheeses (including Pecorino Toscano and fresh mozzarella), and often incorporates a crisp breadcrumb crust that holds up under a generous tomato sauce, creating a textural contrast unique to Italian‑American cooking.
What are the authentic ingredients for chicken parm and acceptable substitutes?
Authentic ingredients include high‑quality chicken breast, San Marzano tomatoes, Pecorino Toscano, aged Parmesan, low‑moisture mozzarella, fresh basil, and a fine breadcrumb mix with potato starch. Substitutes can be regular plum tomatoes, Pecorino Romano, store‑bought panko, or shredded mozzarella if fresh balls are unavailable.
What other Italian‑American dishes pair well with chicken parm?
Spaghetti with marinara, garlic‑buttered sautéed greens, roasted potatoes, and a crisp Caesar salad complement chicken parm nicely, balancing the richness of the cheese and sauce.
What are the most common mistakes to avoid when making chicken parm at home?
Common errors include over‑cooking the chicken, using a coarse breadcrumb that won’t stay crisp, overcrowding the pan which drops oil temperature, and over‑broiling the cheese until it burns. Following the precise steps for pounding, seasoning, and maintaining oil heat prevents these issues.
Why does this recipe use potato starch in the breadcrumb mix instead of just flour?
Potato starch absorbs less oil than flour and creates a lighter, extra‑crisp crust while helping the breading stay dry and crunchy even under the moist tomato sauce, which is why the chef includes it as a key ingredient.
Can I make chicken parm ahead of time and how should I store it?
Yes. The tomato sauce can be made up to a day ahead and refrigerated. You can also bread the chicken, cover, and keep it in the fridge for up to 2 hours before frying. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven to retain crispness.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in a wide range of cooking content, from technique‑focused tutorials and recipe development to food culture explorations, featuring professional chefs and home‑cook-friendly adaptations of classic dishes.
How does the YouTube channel Bon Appétit’s approach to Italian‑American cooking differ from other cooking channels?
Bon Appétit blends restaurant‑level precision with approachable home‑cook instructions, often emphasizing ingredient quality (like San Marzano tomatoes and Pecorino Toscano) and detailed technique (such as uniform pounding and dual‑oil frying), which sets it apart from more casual or purely entertainment‑focused channels.
Last updated: September 3, 2026
