all my life this is what I hoped chicken parm would taste like
Absolutely incredible depth of flavor! Love the method. This made *a lot* of chicken and sauce. Next time, I’d probably half it. (Would still have leftovers for 2 people if served with pasta.)
Totally worth the effort. The marinade really does make a difference and the tomato sauce is awesome. I’ve been making the sauce, jarring it and using it on weeknights for quick pasta dinners!
This recipe is hands down worth all the effort. I made it exactly as written: all the garlic and all the lemon. Fantastic. Thank you, Molly!!
This is the best chicken parm I’ve ever had! I was so impressed by how crunchy and flavorful the chicken was. I think soaking the chicken in lemon really did make it significantly more tender, and added some zing as well that I loved. I halved the garlic in both the sauce and lemon marinade and felt that there was still plenty flavor. I also used significantly less salt and thought it was still well seasoned. Small alterations for a great recipe! Took two hours, SO worth it!
Wowowow! Best BA recipe I have made so far. Absolutely the best chix parm I’ve ever had. Took about 2hrs (fyi). Home run Molly and Adam. Putting it in rotation!
OMG! I made this last night. As written. It was a stunning success! Chicken was tender in the inside and crispy crunchy on the outside. You had best have everything prepped and ready to fly at the end because it’s a whirlwind at the end. I also made Alfredo and angle hair pasta so just after saucing and putting the cheese on the chicken, the anglehair went into the pot of boiling water. The Chen went under the broiler and when it came out (maybe 2 minutes) the pasta came out of the water and swirled into the Alfred that was kept on low heat to keep warm. My family was very happy. This is not for the beginner cook.and not for a dinner party, too much kitchen time and fast moving at the end to have time chatting and drinking wine. Although I did have a glass on the counter I gulped between stations. I will totally make this again. So good.
Jackson Mississippi 05/17/20
I made this recipe for my parents, and they both raved about it. I used Mutti brand imported tomato purée for the sauce, and it had a very nice acidity which cut through all the cheese and breading. I would definitely make this again.
Fantastic recipe. The lemon and garlic really make it special. I added Dijon mustard to the eggs for further flavour and some small tweaks to make it my own.
Here is what I love about this recipe minus the taste/crunch/comfort that it brings: because it is a bit of a project, I can not only clean up after each stage, but I can also make another lovely vodka martini in between… cheers! 🍸This does take some effort, but I am one woman in Baltimore, MD, and I made this for half the servings. I also couldn’t find tomato puree and just pureed my own whole peeled San Marzano tomatoes as Molly did. The sauce is the f**king bomb! Thank you Bon Appétit. Your transition from magazine to online/YouTube presence is impressive and a welcome distraction. Cheers to you and yours for figuring out how to stay relevant.
This is an incredible incredible dish. First time making it so followed the instructions and didnt take any liberties. It turned out absolutely perfect. I dont have an instant read thermometer so I just heated the oil to medium for 20 min and dripped the cutlets in for 5 min, they came out golden brown. Such a labor of love, but 1000% worth it!
This recipe is NOT for when you are in a hurry, it’s a great weekend dish where you can leisurely take your time (open a bottle of wine!). I have always like chicken parm in theory but have mostly found it to be disappointing. Until now. This recipe is awesome. I made a couple of personal tweaks, using italian seasoning in the panko to punch up the flavor in the crust, using a different kind of starch instead of the flour for a crispier crust, I pureed the sauce for a smooth consistency and instead of putting the sauce on top of the chicken breast and then broiling the mozz on top, I broiled the mozz on the chicken breast and did a smear of warm sauce underneath the chicken breast. My husband and I loved every bite of this fantastic recipe, you can taste the lemon and garlic in the chicken breast, the crispy crunch of the crust and the deep, slightly spicy flavor of the red sauce. This recipe is a labor of love but hot damn, it’s worth it! I will definitely be keeping this recipe in my recipe file for good!
I am surprised no one has mentioned the temperature of the oil. 400 degrees? My Sur La Table thermometer doesn’t even GO to 400. That is WAY too hot. My chicken had turned brown in 15 seconds and was not cooked through. BA’s fried chicken recipe calls for 350 degrees and that is plenty high. I’ve got a lot of experience with cooking chicken and I am advising you to stick with the lower temp.
Excellent dish. Family loved it and was eating the fried cutlets before I could even put the sauce and cheese on. Made it gluten free. Lots of steps and lots of dishes/pans later—but worth the effort.
Really good! For the sauce, I used canned san marzano tomatoes and crushed them myself rather than buying pre-crushed. Next time I would go for a much finer dice on the onions than I did, and I would almost say that it might be worth it, when making the sauce, to make a paste out of the garlic before cooking. Absolutely amazingly delicious dish. Everyone should try it.
This chicken parm was SO GOOD! It took me hours but it was worth it. It’s a good project for a weekend. I halved the recipe because I live alone and it was a good amount for dinner plus leftovers.
This was delicious. The chicken was super flavorful and juicy. I know everyone’s tastes are different but it was the perfect amount of salt for me. Don’t skip salting the fried cutlet after pulling it out of the oil!
Perfect 👌🏼. It’s just the two of us so we halved the chicken recipe and I’m already looking forward to leftovers tomorrow. Yes, it’s a lot of steps and gets a lot of dishes dirty, but it’s worth it (especially during quarantine).
I made the full amount of tomato sauce the day before and used it in Italian baked eggs this morning, and will use it as the base for a pizza later. Served with a simple side salad of mixed greens, cherry tomatoes, cucumbers, carrots, and green onion with a lemon vinaigrette.
I don’t have a great Broiler – can I melt the cheese in the oven or would that result in a far too overcooked piece of chicken?
Paired this with BA’s Best Classic Caesar and was the absolute opposite of disappointed. A lot of this is easily doable the night before or morning of and the recipe is super user friendly (especially if you watch Molly and Rapo’s video). I love BA’s Best.
This is an involved recipe, not difficult just involved, lot’s of moving parts and you’ll do yourself a favor by making the sauce the day ahead. The instructions in the video are excellent but as usual in these magazine recipes, there’s something lost in the translation. Molly clearly states that they’re making a half recipe of the marinade and also states that the mozz and parm ratio should be a 2 to 1 ratio but the print recipe lists 12 oz of mozz and 8 of parm which turns out to be why more cheese than you can put anywhere, should have been 8 to 4, you can even see that in the video the smaller amount of cheese in her bowl. I had over a pound/4 cups of cheese left and and that’s costly. The recipe also makes too much sauce but only by about two cups. Oh and of course the photo that someone choose to use that didn’t watch the video, has everything covered in sauce despite Molly admonition to not cover every part of the cutlets. Flavor wise the dish is good but not great needs more garlic,maybe some basil or Italian herbs to perk it up, actually needs more salt to.
catering chef in Santa Rosa, CA05/10/20
big juicy succulent breast. 10/10 would make again. This time my wife didnt leave me.
Loved how juicy the chicken was and those crispy un-sauced bits were incredible. It was really salty though and that’s after I reduced the amount stated in the recipe. I’d make it again but I’d decrease the salt again and increase the sugar a little to balance it out.
@Snedue, you can use babybel as a cheap and cheerful low-moisture mozzarella, we have them in most supermarkets in the Netherlands.
This recipe is sooooo good, the marinade seriously enhances the dish to another level