Making chicken parmesan more crispy?!
Making chicken parmesan more crispy?
I made some chicken parmesan today and it was pretty tasty, but the coating was kinda soggy. I am looking on ways to make the coating a bit crispier.
I used someolive oil that was not hot and I think that maybe the problem. After the oil, I put tomato sauce on the chicken, covered it with cheese and baked it for a while. The coating was flour coated with egg and store bought bread crumbs.
I'm basically looking to make it's texture like what you would get at the Olive Garden.
2 weeks ago
Alright, Panko bread crumbs, which I happen to have as well as heating the oil more(perhaps using a differentone for more heat). Thanks for the answers so far. I am definitely going to try these.
Answers:
2 weeks ago
Alright, Panko bread crumbs, which I happen to have as well as heating the oil more(perhaps using a differentone for more heat). Thanks for the answers so far. I am definitely going to try these.
The oil not being hot could be a big problem. If you are using olive oil (I prefer peanut for frying, it cooks evenly and not too fast) be sure not to have too much in the pan, just enough to coat. Use med. low heat and pound out your chicken or use the thin cut breasts. I've found this to be the BEST way to get a great crispy crust as far as the batter is concerned--use 3 dishes, one with flour seasoned w/ salt and pepper, one withe the egg (more milk than egg) and one with the storebought herb bread crumbs, again seasoned w/ s&p. dip the clean chicken in the flour, then eggwash, then bread crumbs and onto the hot pan w/ oil!! Drain on paper towels when cooked through. Putt in a dish, spoon on warm marinara, sprinkle on cheese, and put under the broiler until cheese is melty. mmmmm!
Source(s):
*ditto for eggplant and veal*
I've never had Olive Garden, but try "Panko" bread crumbs if you can't find at the store ask around for it. Do the whole flour and egg thing then breaded it w/ Panko, fry, add sauce (heat it first) and cheese and just stick it under broiler for a few minutes to melt the cheese. You really don't need a long baking time (everything is already fully cooked), the longer the sauce is on it before you eat it, the soggier it will be. Good luck!
Dont use bread crumbs use crushed saltine crackers.
I use an egg wash, then I coat in crushed crackers, and I pan fry. Then I arrange in a shallow baking dish with sauce topping each piece, with cheese and bake. To crush the crackers put into a zip lock bag, squeese the air out and use a rolling pin until crushed pretty good. Enjoy.
Yes the oil is your first problem, and i know olive oil is italian but it's not good to pan fry with because of it's very low smoke point. in lame terms you need to use a plain vegetable oil and let it get hot enough just until it barely starts to smoke in the pan before you add the chicken!! and be generous with the amount of oil so it helps the chicken sear evenly in your pan and be careful to not add too much chicken to the pan because it can bring down the tempature too low and will become soggy. When you add the chicken in the hot pan it should become golden brown before you flip it over.
Other tips: Add half cornstarch and flour instead of just flour in the begining it will make the coating more crispy as well
If you add Corn Flake like kellogs cereal crushed into your bread crumbs beleive it or not will make the chicken very crispy, i know it sounds kinda different but im a professional chef and i promise it will give you that texture your looking for
stage 1. flour and corn starch with s&p
stage 2. egg and milk
stage 3. bread crumbs (panko works best) with corn flake
Panko bread crumbs have a nice texture. First dip in flour, shake off the excess, dip in egg, then in a mixture of panko, Parmesan, salt & basil. then fry in a mixture of olive and canola oil. Finish in the oven. If you don't want it soggy, bake with the sauce under the chicken.
i cheat and assemble it in peices. i fry my chicken until its fully cooked then add the sause and cheese. tick it under the broiler until its bubbly. that way it isnt sitting long enough to get soggy
I found that if I first toasted the bread crumbs with a little oil before coating the chicken, it would give them flavor and color―enough so we could then bake the breaded cutlets on a rack in a 475-degree oven. And to keep the cutlets crisp, I top the individual cooked cutlets with sauce and mozzarella and heated them through on the rack rather than in a casserole dish.