- If you're looking for a delicious, comforting dinner recipe, then you've got to check
out my chicken Parmesan. And if you like this recipe, don't forget to hit that
like button and subscribe. Hey, you're watching Preppy Kitchen where I, John Kanell, teach you how to make delicious homemade dishes to share with your family and friends. This chicken Parmesan will
be ready before you know it. So let's get started. First off, I'm gonna chop up a few tablespoons of fresh parsley. I love the way this looks in the dish and I love the taste of parsley too. You can let me know in the
comments if you disagree, but parsley is not just a garnish. Strip the leaves from the stems. Give this a nice chop. Parsley is chopped. And now for the chicken. I have four chicken
breasts for this recipe. It makes amazing leftovers. But if you want, you could
definitely scale this down to two breasts or even three. Cut the chicken breasts down the middle. We want them to cook quickly and really have a ton of flavor, so, more breading, more mozzarella, more marinara, more surface area. Now we're gonna give them
a really quick pound. I'm using plastic mostly
as a splatter guard 'cause if you've ever done this chicken, it can get a little bit messy. Once your chicken's all prepped, we can set up our dredging station. So set this aside for just a minute. Wash those hands. Grab some flour. So right now you want three bowls. Small one is for the eggs. We're gonna crack two eggs into this bowl. It's gonna be the glue that holds all this
deliciousness together. Season them with a pinch of salt and a little bit of pepper as well. Give it a whisk. Next up, the flour. I only need a third of
a cup of flour for this. So don't use too much 'cause it's a waste. For that, you could also
give it a little bit of salt and a little bit of pepper. Just mix it up. And then we're onto the breadcrumbs. For this recipe, I'm using panko and regular
seasoned breadcrumbs. It gives you a nice kind of combination of really crunchy bits
as well as the pieces that'll stick to the chicken
and kind of coat the base. One cup of panko. To the breadcrumbs, we're adding half a
cup of Parmesan cheese, and then one half of a cup of the seasoned Italian breadcrumbs. In you go, and let's give it a quick mix. Two tablespoons of this chopped parsley, they're gonna go right into this mixture. I'm just gonna add some color,
a little bit of extra flavor, and it's just gonna be amazing. All mixed up and ready to
go, let's start dredging. Your oven, by the way, should
be at 425, nice and hot. Dip your chicken in that flour mixture. Get some good coverage,
shake off the excess. Now we're gonna dip that into
our egg, let it drip off. And now we're going to coat
it in our breadcrumb mixture. Sprinkle some breadcrumbs
on top and press it down. You really want it to absorb
and hold as much as possible. Now we're gonna place
this onto a baking sheet. Repeat the process for
the rest of the filets and then we will be ready to cook. This chicken breast is a little thin. It's starting to fall apart but it's okay. Now, we're ready to start frying this up. Just wash your hands first. (water splashing) All right. I'm pouring about a cup of
olive oil into this pan. You want a big pan for this. And we will be cooking
these up in batches. Okay, now get that over medium-high heat. Once that oil starts shimmering, you know you're ready to fry these up, but for now it's a Placid
Lake of nothingness. So give it a minute. Okay, my oil is dancing in the pan, so right now I'm going
to start frying these up. Two by two or three by
three, it's really up to you. I am enchanted by that (imitates frying pan sizzling) sound when something goes into the fryer, it's like music to my ears. These are gonna cook up really quickly because there'll be finished in the oven. You're not worrying about this
cooking through completely, you're just giving it a really nice brown. I would say, three to
four minutes per side, but watch it carefully because when you first
put the chicken in there, the oil is really hot. As soon as you add the chicken in, it immediately brings
the temperature down. So that first side, it'll
actually cook quicker than the second side. Okay, this looks golden on the edges, let's turn this over. Gorgeous. I bought these crazy
tweezers for pastry making. It's actually for placing things carefully on delicate pastries,
but I love them as tongs. They're so like precise and it's really easy to pinch something. The other tongs I have
that are big, I'm like (imitates tongs clanging) and my arm gets so tired. These, not so much. These have a nice golden coating. They're ready to go back
onto that baking sheet, it's my whole staging area. And then we're going to
just repeat this process for the rest of the chicken. This is such an easy comfort meal that just a crowd pleaser. In fact, it's one of to Brian's favorites. Brian, why do you like it so much? - [Brian] Because it's good. (laughs) - Hmm, it is good. All right, the last piece of chicken has come out of the oil. Now we're gonna top these up and pop 'em into the oven, so easy. You can definitely make your
own marinara if you want, I sometimes do. But, today I'm just using
a store-bought one I like, it's Rao's, not sponsored. I'm gonna add a third to a half a cup on top of each of these filets and then some cheese, and
then some more cheese. This is literally making
me smile right now, not metaphorically, literally, just 'cause I can smell
it and almost taste it. Per my recipe, a generous
sprinkle of mozzarella on top of that. By the way, if you want, you could definitely use
like fresh mozzarella that you slice, it's totally up to you. I'm just doing it shredded today because the kids wanted to
make some pizza for lunch and I had some left over. Now I'm adding a tablespoon
of freshly grated Parmesan on top of each one of these. I'm using a microplane, which is really nice for
finely shredding cheese. But a regular cheese grater works well. I actually love all of the cheese that oozes onto the baking
sheet and gets kinda burnt. It's the first thing
I eat out of the oven. Speaking of which, into the oven, 425 for 15 to 20 minutes or until the cheese is golden and bubbly, not burnt all over, just golden. If you like this recipe,
check out my dinner playlist. It's too hot, but it's so delicious. I'll see you in the next video.
