Restaurant-Style Chicken Parm Recipe

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It’s such an easy dish to make, that you’d think it’s always the perfect meal to get when you order out. Unfortunately, it’s not.

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The key to making the perfect chicken parm is in flattening the breast (which also tenderizes it) with a meat hammer. This makes for the perfect bite.

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While pounding the chicken breast, don’t strike straight down, you want to almost push the meat towards the outer edges while you pound.

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Set up three containers that you are big enough to get the flattened chicken breast in for the breading process.

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Once all the chicken breasts have been breaded, you’re ready to start the frying process.

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When you’re done breading the chicken cutlets it’s time to fry them up to a golden brown.

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The secret to making a perfect Chicken Parm is using enough sauce on top of the fried chicken cutlet to completely cover it.

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And while you don’t want to smother the chicken cutlet with cheese (okay maybe you do). Don’t scrimp on the cheese!!

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Swipe up now to get this recipe!

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For more recipes visit Ask Chef Dennis!

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