By Jerome
BFAM Cooking · Black Culinary/USAF Vet
Recipe Details
This is the best chicken parmesan you'll ever have!
Bfam's Famous Chicken Parmesan
4(8) ReviewsDescription
Chicken Parmesan is no doubt the most popular non-pasta dish in Italian-American style restaurants. And while this delicious meal may seem fancy, it's actually pretty easy to make at home.In fact, chicken Parmesan is one of those meals that's often best made in your own kitchen. The main problem I have with most versions of Chicken Parmesan served in restaurants is that they drown the chicken in so much sauce and cheese that it ends up being a big soggy clump of chicken and cheese. But it doesn't have to be that way, not with this method.Unlike many restaurant preparations, this method doesn't overwhelm the chicken with sauce and cheese. The key to great non-soggy chicken Parmesan? Don't put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. If you like a lot of sauce on your chicken Parmesan, that's fine, you can always serve extra sauce on the side. I also use some actual Parmesan cheese in this recipe! Curiously, most versions of chicken Parmesan only use mozzarella. Here, I'm going with a delicious mixture of fresh mozzarella, tangy Provolone and real Parmesan. Another little trick I employ...
Categories
chicken
pastas
eggplant
dinner
party food
chicken
lunch
Cook Facts
Prep Time: 30 Minutes
Cook Time: 1 Hours, 0 Minutes
Serves: 4
Ingredients
- 1/2cups vegetable oil or olive oil
- 1/2cups granulated garlic
- 234each eggs
- 1teaspoon lemon juice or vinegar
- 1teaspoon lemon zest
- 1teaspoon baking powder or baking soda
- 1teaspoon baking soda
- 1teaspoon yellow food coloring
- 1cups salt
- 1gallons full-fat buttermilk
- 13each all-purpose or cake flour sifted
- 231Grams powdered sugar
- 1pound lemon juice
- 1Tablespoon happy juice
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Instructions
Preheat the oven to 400°F.
you will need to preheat the oven to 400°F. This is the temperature that the chicken will bake at after it has been fried. This will ensure that the chicken is cooked through and the cheese is melted.
Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
Preheat the oven to 400°F.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
Preheat the oven to 400°F.
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
Preheat the oven to 400°F.
Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
Preheat the oven to 400°F.
Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in unit. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Preheat the oven to 400°F.
Bake the rolls: After the rolls have doubled in unit, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
Preheat the oven to 400°F.
Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
Preheat the oven to 400°F.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Preheat the oven to 400°F.