The Best Ever Crispy Chicken Parmesan

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1. 1

   Butterfly and pound the 2 lb chicken breast into even 1/3-inch thick pieces using a mallet and plastic wrap.

   💡 If you have extra bits, you can freeze them for later.

   chicken breast 2 lb

   ▶ 0:31

2. 2

   In a bowl, whisk 1 qt water and 2 Tbsp kosher salt. Add sliced lemon, 4 bruised garlic cloves, 1 tsp red pepper flakes, 2 tsp black peppercorns, and 2 sprigs of crushed rosemary. Submerge the chicken in the brine, cover with plastic, and refrigerate for 3-4 hours or overnight.

   💡 The goal is to make the chicken juicy and salty throughout.

   water 1 qtkosher salt 2 Tbsplemon 1 wholegarlic 4 clovesred pepper flakes 1 tspblack peppercorns 2 tspsalt to taste

   ⏱ 4 hours▶ 2:47

3. 3

   In a medium sauce pot over medium heat, add 2 1/2 Tbsp olive oil and 3 oz diced guanciale (or bacon). Cook for 2-4 minutes until fat renders, then another 2-3 minutes until crispy. Remove the pork with a slotted spoon and set aside in a bowl lined with paper towels.

   💡 You want the pork to be as brown and crispy as possible.

   guanciale 3 oz

   🔥 medium heat⏱ 2-4 minutes⏱ 2-3 minutes▶ 5:23

4. 4

   In the same pot, sauté 5 sliced garlic cloves over medium heat until fragrant (15-20 seconds). Stir in 1/4 cup gochujang and cook for 1-2 minutes until darkened. Add a pinch of sugar, salt to taste, 1 tsp red pepper flakes, and 28 oz crushed tomato. Add a bundle of fresh thyme and simmer for 5 minutes until slightly thickened.

   💡 Gochujang adds a unique depth of flavor to the tomato sauce.

   garlic 4 clovesred pepper flakes 1 tspgochujang 1/4 cupsugar a pinchsalt to tastecrushed tomato 28 oz canfresh thyme a little bundle

   🔥 medium heat → simmer⏱ 1-2 minutes⏱ 5 minutes⏱ 15-20 seconds▶ 7:35

5. 5

   Remove the thyme. Finely chop the crispy pork and stir it into the sauce. Season with salt and pepper to taste.

   💡 The pork should be fine enough to integrate into the sauce texture.

   salt to taste

   ▶ 8:45

6. 6

   Prepare breading: 1) Season 2 cups flour with 2 tsp salt and 1 tsp pepper. 2) Whisk 4 eggs with 2 Tbsp water. 3) Set out 2-3 cups panko.

   💡 The flour seasoning helps balance the acidic sauce.

   water 1 qtsalt to tasteeggs 4panko 2 to 3 cups

   ▶ 10:19

7. 7

   Rinse the brined chicken lightly to remove excess salt. Using the wet-hand/dry-hand method, coat chicken in flour, then egg wash, then panko, pressing the panko to ensure full coverage.

   💡 Ensure there are no bald spots on the chicken.

   salt to tastepanko 2 to 3 cups

   ▶ 11:40

8. 8

   Heat 1/2 inch of oil in a 12-inch skillet to 350°F. Fry chicken in batches, adding a sprig of rosemary to the oil. After 2-3 minutes, flip and fry the other side for another 2-3 minutes until golden brown and internal temperature reaches 165°F.

   💡 The rosemary in the oil adds aroma during frying.

   🔥 350°F⏱ 2-3 minutes▶ 12:32

9. 9

   Place fried cutlets on a foil-lined baking sheet. Top each with roughly 4 oz of sauce, then a mixture of 2 cups full-fat mozzarella, 2 cups low-fat mozzarella, and 1/2 cup pecorino romano.

   💡 The low-fat mozzarella provides a chewy texture, while the high-fat provides creaminess.

   full-fat mozzarella 2 cupslow-fat mozzarella 2 cupspecorino romano 1/2 cup

   ▶ 14:13

10. 10

    Broil on high for 4-6 minutes until the cheese is melted and slightly colored.

    💡 Check at the 3-4 minute mark to prevent burning.

    🔥 broil⏱ 4-6 minutes⏱ 3-4 minute▶ 15:08

11. 11

    Serve immediately, optionally topped with fresh chives or extra pecorino.

    💡 The crunch should still be audible even under the cheese.

    ▶ 15:20

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Joshua Weissman Recipes on YouTube