Gordon Ramsay Breaded Chicken Parmesan Recipes

GORDON RAMSAY BREADED CHICKEN PARMESAN RECIPE

Steps:

• Heat 4 Tbsp. Grapeseed or Avocado oil over medium heat in 6 qt. saucepan
• Add yellow onion and garlic, sweat out till onion is transparent
• Add Roma tomatoes to the onion and garlic; let them cook for 5 minutes.
• Now add the canned tomatoes, lower the heat, bring it to a simmer, and cook for an additional 20 minutes, or until the sauce in a third shallow pan is lightly thickened.
• In a shallow pan, seasoned flour with salt and pepper.
• Whisk the eggs and add a second shallow pan.
• Mix the panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika in a third shallow pan.
• Season each cutlet to taste with salt and pepper.
• Coat in the flour, followed by the egg, and then the Japanese panko mix to coat thoroughly.
• Heat 1/3 cup of grapeseed or avocado oil in a large sauté a pan to 350 degrees.
• Place two breaded cutlets in the hot oil.
• Cook on each side for 2-3 minutes or until Golden Brown.
• Place on a wire rack to rest.
• Now add 1-2 spoonfuls of sauce on top of the centers of the cooked chicken.
• Place a few slices of mozzarella on top of the sauce and broil in the oven to melt the cheese.
• Bring a large stockpot of salted water to boil.
• Add dry spaghetti and cook for 10-12 minutes or until al dente.
• Drain pasta in a colander.
• Then Coat pasta with a few tablespoons of sauce, salt, pepper, chopped parsley, chopped basil, and grated parmesan cheese.

GORDON RAMSAY CHICKEN PARMESAN RECIPE

Steps:

• Heat Grapeseed or avocado oil in a saucepan over medium flame.
• Add yellow and garlic. Cook until the onion is transparent.
• Add Roma tomatoes to the saucepan, bring to the simmer and cook for 20 minutes until sauce slightly thickens.
• Take a shallow pan with flour salt and pepper.
• Whisk the eggs and add to a second shallow pan.
• In the third shallow pan, mix panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika.
• Now season each cutlet with salt and pepper. Coat the flour followed by eggs in the second pan and coat with Japanese panko mix.
• Heat 1/3 cup of grapeseed or avocado oil in a large pan. Place two cutlets in the hot oil.
• Cook on each side for at least 2-3 minutes until golden brown.
• Place on a wire rack to rest.
• Now add 1-2 spoonfuls of sauce on top of the centers of cooked chicken.
• Place a few slices of mozzarella on top of the sauce in broil in the oven to melt.
• Bring a large stockpot of salted water to boil.
• Add dry spaghetti and cook for 10-12 minutes until it is dense.
• Drain pasta in a colander.
• Then coat pasta with a few tablespoons of sauce, salt, pepper, chopped parsley, chopped basil, and grated parmesan cheese.