FOOD NEWS
You Shouldn't Be Covering Your Chicken Parm In Cheese, According To Bobby Flay
By JENNIFER MATHEWS
In a recent Instagram video, Bobby Flay demonstrates how to make the perfect chicken parmesan without letting the fried chicken get soggy due to the red sauce and cheese.
He first prepares boneless, skinless chicken breasts with a three-step breading method using all-purpose flour, an egg wash, and panko breadcrumbs before frying them in canola oil.
Once the chicken cutlets are cooked through, he tops each one with two thick slices of bufala mozzarella, exposing the cutlets' edges to prevent the cheese from making them soggy.
After baking the cutlets in the oven for a few minutes to lightly melt the cheese, Flay places them on marinara sauce, again preventing sogginess by not pouring the sauce on top.
To finish the dish, Flay adds a generous sprinkling of Parmigiano-Reggiano cheese for umami, torn fresh basil leaves, and a delicate mound of peppery arugula for fresh contrast.
While the final product may look upside down, Flay's chicken parmesan includes all the traditional components without compromising the chicken's
wonderful texture.