Chef Tips: Making great Chicken Parmesan
Restaurant quality chicken parmesan can be made at home. The key is to use fresh chicken and bread it yourself. Also using homemade sauce will go a very long way toward making your meal even more delicious. If you have your own frozen sauce then also use this tip. Add basil to the sauce after the sauce is warm, and just a few minutes before use add basil to the sauce. Basil is a herb that has a delicate flavor that diminishes if cooked for too long. If you add it at the end of the cooking, then you will achieve more flavor and aroma.
Be sure to use a stock pot that is large enough to boil the noodles, its best too use lots of water (5-6 quarts) in a stock pot that has a heavy bottom. I use a stainless steel stock pot for making noodles. I avoid using nonstick stock pots for recipes that don’t need them. It saves on their wear. Aside from that cooking food on high heat can damage nonstick pots.
When making chicken katsu you want to ensure that you time everything to be done at the same time. Warm the sauce in advance, cook the chicken katsu in advance. You can either boil the spaghetti noodles and bake the chicken parmesan at the same time, or you can boil the noodle first then plate the spaghetti and sauce and bake the chicken parmesan on top of the plated spaghetti in the oven.
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