cheese, fresh thyme, cream, salt, and pepper. He blended this mixture into a puree, strained it to remove excess fat, and used it to fill the chicken breast roulades.
Regarding the sauce, all three chefs used slightly different approaches. Emily used a jarred tomato sauce but added her own twist with red wine vinegar and sugar. Beth roasted tomatoes and garlic to make her sauce from scratch. Chris also made his sauce from scratch by roasting tomatoes and garlic but added onion, tomato paste, and various herbs for flavor.
They all finished the dish by layering the chicken with sauce and cheese, baking it until the cheese was melty and the chicken cooked through. Each chef put their unique spin on this classic dish, resulting in three delicious variations of chicken parmesan.
1. The speaker is a professional chef with 32 years of experience.
2. The chef prefers chicken parmigiana, describing it as comforting and reminiscent of good times.
3. The chef uses chicken tenders for this dish because they cook faster and are tasty.
4. The chef also uses split chicken breasts and uses the dark meat to make a farce and the white meat to make the roulade.
5. The chef prepares the chicken by breaking it down, removing the fat, and cutting it into perfect-sized pieces for chicken cutlets.
6. The chef seasons the chicken cutlets with a mixture of herbs and spices, including oregano, thyme, parsley, rosemary, and sage.
7. The chef breads the chicken cutlets with a mixture of egg, panko, cheese, salt, and pepper.
8. The chef cooks the chicken cutlets in vegetable oil until they are golden brown.
9. The chef prepares a tomato sauce from scratch, using red pack crushed tomatoes in puree, sliced onions, and mashed garlic.
10. The chef uses a combination of grated pecorino Romano cheese and shredded mozzarella for the chicken parmesan.
11. The chef serves the chicken parmesan with ziti or orzo pasta.
12. The chef's version of chicken parmesan, affectionately known as chicken parm, is a variation of the traditional dish.