Hamdi Saidani This Gordon Ramsay-style chicken parmesan is a masterclass in texture and flavor, delivering a restaurant-quality dish with surprisingly simple steps. The recipe focuses on creating a perfectly thin, juicy chicken cutlet with a shatteringly crispy Parmesan breadcrumb crust. Topped with a simple, high-quality marinara and a blanket of gooey, melted mozzarella, this is the ultimate comfort food, ready in under 45 minutes.
Gordon Ramsay Chicken Parmesan Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 8 oz each)
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ cups Italian-style or panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Topping:
- 1 cup high-quality marinara sauce, warmed
- 4-6 slices of low-moisture mozzarella cheese
- Fresh basil or parsley, for garnish
For Serving (Optional):
- Cooked spaghetti
- Sautéed broccoli rabe with chili and lemon
How To Make Gordon Ramsay Chicken Parmesan
- Prepare the Chicken Cutlets: Slice each chicken breast horizontally to “butterfly” it, opening it like a book. Place the opened breasts between two pieces of plastic wrap and use a meat mallet or a rolling pin to pound them to an even thickness of about ¼ inch. Season both sides of the cutlets generously with salt and pepper.
- Set Up the Breading Station: Prepare three shallow dishes. Place the flour in the first dish. In the second, whisk together the eggs and a splash of milk or water. In the third, mix the breadcrumbs, grated Parmesan cheese, and smoked paprika.
- Bread the Chicken: Working with one cutlet at a time, first dredge it in the flour, making sure to shake off any excess. Next, dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, press the chicken firmly into the breadcrumb mixture, ensuring it is completely and evenly coated on both sides.
- Chill the Cutlets: Place the breaded chicken cutlets on a wire rack or a plate and let them rest in the refrigerator for at least 10 minutes. This is a crucial step.
- Pan-Fry the Chicken: In a large, heavy-bottomed skillet (like cast iron), heat the olive oil over medium-high heat. Carefully place the chilled chicken cutlets in the hot pan. Fry for about 2-3 minutes per side, flipping only once, until they are deep golden brown and crispy. During the last minute of cooking, add the butter to the pan, allowing it to foam and baste the chicken for extra flavor.
- Top and Melt: Preheat your oven’s broiler. Transfer the cooked chicken to a foil-lined baking sheet. Spoon a layer of warm marinara sauce over each cutlet, then top with the slices of mozzarella cheese. Season the cheese with a tiny pinch of salt and pepper.
- Serve: Place the baking sheet under the broiler for just a few minutes, until the cheese is completely melted, bubbly, and slightly browned. Watch it closely. Garnish with fresh basil or parsley and serve immediately.
Recipe Tips
- How to get perfectly juicy chicken? Pounding the chicken to an even, thin consistency is the non-negotiable secret to a cutlet that cooks quickly and evenly without drying out.
- How do you get the breading to stick? Chilling the breaded chicken for at least 10 minutes before frying is a key professional trick. It helps the coating to set and adhere firmly to the chicken, ensuring a perfect, crispy crust that doesn’t fall off.
- How to get an extra-crispy crust? Do not overcrowd the pan. Cooking the chicken in batches with plenty of space allows the hot oil to circulate, which fries the coating to a perfect crisp instead of steaming it.
- Why finish under the broiler? This is the best way to get that perfectly melted, bubbly, and slightly browned cheese topping without overcooking the crispy chicken cutlet in the oven.
What To Serve With Chicken Parmesan
This is a classic Italian-American dish that is a complete meal on its own. It is traditionally served with:
- A side of spaghetti or linguine, tossed in a little extra marinara sauce.
- A simple green salad with a vinaigrette to cut through the richness.
- A side of sautéed broccoli rabe with garlic and chili, as Gordon often suggests.
- Crusty garlic bread.
How To Store Chicken Parmesan
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The breading will soften upon storing.
- Reheat: For the best results, reheat the chicken on a baking sheet in a 400°F oven or in an air fryer for 5-10 minutes to help restore its crispiness. Avoid the microwave, which will make the breading soggy.
Chicken Parmesan Nutrition Facts
- Serving: 1 chicken breast
- Calories: 750 kcal
- Carbohydrates: 45g
- Protein: 65g
- Fat: 42g
- Saturated Fat: 22g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between Chicken Parmesan and Chicken Parmigiana?
There is no difference! They are two different names for the exact same classic dish. u0022Parmigianau0022 is the Italian term.
Can I bake this instead of frying?
Yes. For a lighter, baked version, place the breaded chicken on a wire rack set over a baking sheet. Spray the tops generously with cooking spray and bake at 425°F for about 15-20 minutes, flipping once halfway through, until golden and cooked through. Then, proceed with the topping and broiling step. The crust will be slightly less crispy than the pan-fried version.
What kind of breadcrumbs are best?
Panko breadcrumbs will give you the lightest, crispiest texture. A good quality, coarse, Italian-style breadcrumb is also a fantastic choice.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Green Beans With Mustard Dressing Recipe
- Gordon Ramsay Fish Chowder Recipe
- Gordon Ramsay Bloody Mary Linguine Recipe
Gordon Ramsay Chicken Parmesan Recipe
Description
A classic, restaurant-quality Chicken Parmesan featuring a perfectly crispy, golden-brown crust, a juicy interior, and a topping of rich marinara and melted mozzarella.
Ingredients
Instructions
- Butterfly and pound the chicken breasts to an even ¼-inch thickness. Season well.
- Set up a three-stage breading station (flour, egg wash, and seasoned breadcrumbs with Parmesan).
- Coat each chicken cutlet in the flour, then the egg, then the breadcrumbs, pressing the coating on firmly.
- Chill the breaded cutlets for at least 10 minutes in the refrigerator.
- Pan-fry the chicken in hot olive oil for 2-3 minutes per side until deep golden brown. Add a knob of butter at the end to baste.
- Transfer the cooked chicken to a baking sheet. Top with a spoonful of warm marinara and slices of mozzarella.
- Broil for a few minutes until the cheese is melted and bubbly. Serve immediately.
Notes
- u003cliu003eu003cstrongu003ePound it Thin:u003c/strongu003e The most important tip for a juicy, quick-cooking cutlet is to pound the chicken to an even ¼-inch thickness.u003c/liu003eu003cliu003eu003cstrongu003eChill Before Frying:u003c/strongu003e Do not skip the 10-minute chill time after breading. This is the non-negotiable secret that helps the crust adhere perfectly and get extra crispy.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcrowd the Pan:u003c/strongu003e For the crispiest result, fry the chicken in a single layer with plenty of space. Work in batches if necessary.u003c/liu003eu003cliu003eu003cstrongu003eFinish Under the Broiler:u003c/strongu003e Melting the cheese under the broiler is a key professional trick that keeps the chicken crust from getting soggy under the sauce.u003c/liu003e
Gordon Ramsay Chicken Parmesan Recipe
