Best Chicken Parmesan

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Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch.

SERVES 4

TIME 1½ hours, plus 20 minutes resting

has video

WHY THIS RECIPE WORKS

Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salted the cutlets for 20 minutes, and to keep the exterior crunchy, we replaced more th...

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