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Posted: 2/18/2007 6:07 AM

#190023

	katiepie

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Subject: Parmesan chicken

Made this (from the new issue which I have still not received) last night. Wonderful. I got a bit confused (my fault) with the grated vs. the shredded cheese but it all worked out.

Basically, you mix some GRATED parm with a good amount of flour, then whisk some egg whites in another bowl, then mix some SHREDDED parm with a tiny bit of flour in a pie plate. You dip the breasts in the grated mixture, then the eggs, then the shredded then saute. The nice thing is you sautee them in only 2 teaspoons oil, which seems like a lot less than you usually use for these kinds of dishes. I was worried about my shredded parm because it was the pre-shredded kind in the plastic tub and at first I thought it wasn't going to stick to the breasts as punishment for not shredding myself. But it all worked out.

There is so much parmesan flavor to these and they are so fast and easy. A great weeknight meal. I served with the roasted cauliflower from the last issue (a new favorite of ours) and CI's Couscous with Almonds and Raisins (which we also love but it makes a TON). It was a too-yellow plate but nobody complained :-)

Posted: 3/2/2007 5:53 PM

#191570

	Dorisbill

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I tested this recipe before it came to print & I said the same thing you did about getting confused about the shredded cheese vs the grated- I wrote this up & now I am offended they did not take my advice to heart. I thought we were testing & they would take our comments more seriously--- Where is this recipe printed?????

chefellen

Posted: 3/8/2007 2:45 PM

#192423

	bunnyw

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I made these last weekend and they were really good. I wish I weren't such a spaz with the chicken though. My cutlets were rather, uh, free-form. Since there are only two of us, I didn't put the first batch in the oven. I just let them cool and re-browned them in a skillet with a very small amount of oil for our leftover meal. They were just as delicious the second time around. My DH was in rapture. A hint: use good parmesan if you can--it's worth it.

Marilyn

Posted: 3/8/2007 5:21 PM

#192441

	ryansnurse

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Which issue is this in? I love chicken parmesan.

I have to ask though (even though I might feel stupid), what's the difference between shredded and grated parmesan?

Michelle

Posted: 3/9/2007 7:29 AM

#192489

	katiepie

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Posted by: ryansnurse
Which issue is this in? I love chicken parmesan.

I have to ask though (even though I might feel stupid), what's the difference between shredded and grated parmesan?

It's in the most recent issue http://www.cooksillustrated.com/article.a sp?articleid=1128

There is helpful picture of both grated and shredded.

Posted: 3/9/2007 10:06 AM

#192527

	tracieayn

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I tried the Parm chicken from the magazine this week too. I guess I'm the odd ball here as I didn't love it. It may have been operator error, but I don't know what exactly. I did think it was a little bitter tasting. Maybe I over cooked, but they looked good, not too dark and they weren't splotchy. Probably won't make this one again.

Tracie

Posted: 3/12/2007 5:32 PM

#192997

	verocook

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Thanks for the suggestion - your post inspired me to try it, and we loved this recipe, too. We had only asiago (no parm) in the fridge, but it worked great!

KBJ

Posted: 3/12/2007 5:59 PM

#193003

	chickabootv

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mmmm!! I should have come over to your house!

Chick

Posted: 4/12/2007 7:21 PM

#196672

	TomD1

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I definitely need some help. I got the grated vs shredded part. But! All the beautiful imported Parmesan wound up on the beautiful frying pan and not on the carefully pounded chicken cutlet. I believe there was adequate hot olive oil in the pan. What am I missing? I was really disappointed! HELP! Send the cavalry.

Posted: 4/12/2007 7:40 PM

#196682

	gcsc15

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Was your oil hot enough? If not, the breading will slide right off.

I'm sorry about your parmesan. I know the feeling. :(

........MJ

In matters of taste, there should be no dispute.

Posted: 4/12/2007 7:45 PM

#196683

	verocook

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I'm just guessing here, since I wasn't there . . . but did you press the cheese onto the chicken cutlets to ensure that the mixture had actually adhered to the chicken? I usually let the whole deal sit for a few minutes after the dipping step. I do this with all coated fried food. I find with fried foods - even shallow frying - that if I let the coated food "rest" for a couple of minutes (or longer, in the fridge, if I have time), that the coating congeals and forms a nice solid barrier to the oil, resulting in a crispy, dry coating and not an oil-soaked mess with the coating falling off.

Second, I would ask, what kind of cheese did you use? I suspect, although I have not tested my theory, that using pre-grated cheeses might cause problems, since I think that they must be treated with some chemical to keep them from clumping, which might also affect the adhesive qualities of the cheese. From your post, I'm assuming that you did your own grating, but I'm asking, just in case.

Please note that these are merely un-educated guesses from someone who loves this recipe (see photos, up-thread!) but not a professional and certainly not the calvary!

KBJ

Posted: 4/12/2007 8:22 PM

#196691

	twinmom

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I gotta try this now. I tried my own recipe a few months ago and it didn't turn out quite right. Coating slid off too. But I love chicken and parm!

Posted: 4/12/2007 8:33 PM

#196694

	gcsc15

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BTW, for anyone remotely interested, I do a variation of chick parm that is slightly different than above but turns out fantastic each and every time.

Take your seasoned chicken cutlet and dredge in rice flour ---> egg wash ----> press into plate of panko crumbs mixed with finely grated parmesan.

Fry in very hot EVOO, drain for a minute on paper towel-lined plate, then transfer to cookie sheet with mozza or provolone on top and broil for a couple of minutes in the oven.

It will be crispy, golden, and the coating will stick to the chicken and won't budge. Give it a try!

........MJ

In matters of taste, there should be no dispute.

Posted: 6/25/2007 5:29 PM

#205089

	cookinggeek

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I made this a couple of weeks ago with a few variations from ingredients on hand and it still worked out great. I used boneless, skinless thigh meat. A big difference was the pieces were uneven in size and they don't look as pretty. Because of this, rather than depend on the recipe timing, I pulled smaller pieces early and did a lot of testing of individual pieces. I also used mostly grated Parm instead of the proportions of grated to shredded because I had tons of left over grated. It still worked out okay, although I did have to be careful moving the pieces around. You definitely have to press well after the second dredge through the cheese. All of my cheese was pre- grated/shredded in a tub. I froze some leftovers, and I found that if you defrost (I microwaved briefly although probably better done in the fridge) the pieces and then refry them in a little oil, they are just as good. Might not have been as perfect as the test version, but tasty nonetheless.

Posted: 9/21/2007 4:53 PM

#214767

	greenvale

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I agree with you, Tracie. I tried this recipe this evening and found the Parmesan to be overwhelming. I thought it might be better just to stick with the flour and grated Parmesan mixture and eliminate the shredded Parmesan. As it is, however, I will not make this recipe again.

Posted: 4/15/2008 6:46 AM

#241005

	talanhart

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What would you serve with this besides a Salad?

Todd

Posted: 4/15/2008 7:18 AM

#241010

	katiepie

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I would try to get away with just the chicken and the salad. I feel like the chicken is pretty starch-y. But something makes me want to say sauteed cherry tomatoes. I don't know why. Color?

Posted: 4/15/2008 7:39 AM

#241015

	gcsc15

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I always serve it over pasta noodles (I make extra sauce). Family favorite.

........MJ

In matters of taste, there should be no dispute.

Posted: 4/15/2008 7:48 AM

#241018

	auntcy1

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Ditto the pasta.
Nancy

Those who forget the pasta are condemned to reheat it.

Posted: 4/15/2008 7:52 AM

#241019

	lindag

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I always make either Basmati or Jasmine rice to go with.

~Lindag

Posted: 4/15/2008 8:01 AM

#241020

	Easy Bake

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Speaking of CI's chicken parmesan, I tried the light version last night from the ATK cookbook. It looked really nice (I liked the pretoasting of the panko), but it was bland and a bit rubbery. I used really good quality chicken. Maybe it was the baking, or maybe it was somewhat undercooked?

Anyhoo. We had pasta with it, and cucumber pickles.

Lynn

Posted: 1/27/2009 4:36 AM

#274186

	bonniee

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I also made this recipe last night. I gave my granddaughter the first bite, expecting raves, and she said, "this tastes like low fat". It was very bland. This is the first CI recipe that has been a disappointment.

Posted: 1/30/2009 8:15 PM

#274636

	myamshmi

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Hi. You're question is not stupid. I saw them prepare this recipe on the TV show. Shredded parmesan cheese is cheese that is formed when you use the large holes of the box cheese grater. Grated parmesan cheese is cheese that is formed when you use the smaller holes of the box cheese grater.
This is a coincidence. I am making this recipe this weekend for company. Sounds like everyone liked it so I'm glad I chose it.
Take care.

Posted: 1/31/2009 7:48 AM

#274656

	kourada

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I am confused--I don't see the recipe in the Jan./Feb. 2009 issue, I don't have my March/April 2009 issue and don't see it on-line, and the link above isn't working for me.

~kim

Posted: 2/4/2009 12:20 PM

#275148

	hppyhmkr

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Posted by: kourada
I am confused--I don't see the recipe in the Jan./Feb. 2009 issue, I don't have my March/April 2009 issue and don't see it on-line, and the link above isn't working for me.

~kim

Hi Kim,
The recipe is from the CI March 2007 issue.

FWIW, I made this last night and was disappointed (didn't stop us from eating it though:) It just came out too dry for our liking. I also thought it lacked any real flavor (really disapointing since it called for a lot of good parm). It could have been operator error---maybe I cooked it too long. Anyway, I think I will stay with the CI recipe from July 2008 (Lighter Chicken Parm) using panko. It works in a pinch and is an easy weekday meal.

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