Tuesday, August 21, 2012

Hell's Kitchen Chicken Parmesan

Monday and Tuesday nights are Gordon Ramsay nights at our house. Even Yankee games take a back seat. Well we do have to check the score now and then but just during the commercials.




Last night on Hell's Kitchen the contestants had to prepare Chicken Parmesan following Gordon Ramsay's recipe. Heck it looked like he knew what he was doing! Tonight I duplicated his recipe. Okay I have made this many times. But this was the most delicious Chicken Parm that I have ever made. The sauce was amazing, I did use tomatoes for my Dad's garden. The chicken was moist. How could Clemenza not have nailed this dish! Sorry to see him go...

Okay here is MY take on the Gordon Ramsay recipe...

I sauteed chopped onion in a bit of olive oil until it was translucent. I added about 2 cups of diced tomatoes from my Dad's garden. I cooked that for about 20 minutes until the tomatoes broke down and it started to look like a sauce. I seasoned it with salt, pepper, crushed red pepper and oregano.

The chicken was thinly sliced by the butcher. I dredged it in an egg that had been beaten. Next I dredged it in a mixture of bread crumbs seasoned with salt, pepper, basil, oregano and Parmesan Cheese (I don't think Chef Ramsay added the Parmesan Cheese to his dish).

I heated olive oil in a saute pan and added the chicken. I cooked it until it was golden on one side and flipped it over to brown the other side. After that I popped the saute pan in  a 350 degree oven for around 15 minutes. Meanwhile I cooked the egg noodles. Before I plated the chicken I removed it from the oven and topped it with some Mozzarella cheese. Back in the oven for about 3 minutes.
This whole meal came together in no time and it was restaurant quality... if I do say so myself!




So what did we have for dinner a year ago?

So what did we have for dinner 2 years ago?

So what did we have for dinner 3 years ago?
Pasta with Shrimp and Sand

13 comments:

Anonymous said...

Hello. I would like to try to make it, too. It looked delicious. Can you share how you did it? I wasn't fast enough to take note of what he did.

Thanks.
Andrea

Anonymous said...

Hi... I am looking for your recipe for the chicken parmesan recipe. The picture looks yummy!

Joanne said...

where is the recepi?

Lucia from Madison said...

Just reposted with the recipe. Sorry, just too exhausted last night to type anymore!

Lucia from Madison said...

Just re-posted with the recipe. It was super easy to make. Let me know how if the recipe was okay to follow.

Lucia from Madison said...

Just re-posted with the recipe. Sorry, just too exhausted last night to type anymore!

Peggy said...

Hello, I made this tonight following your recipe; I also saw the Hell's Kitchen show and thought it looked so good and fairly easy. Yours was the best recipe I could find that looked like it followed what they did on the show. It was very good; managed to get four pieces of chicken out of one large breast. Very tender and flavorful. Thanks.

Carolyn Joseph said...

I made this recipe and it was amazing tasty in ur mouth

Lucia from Madison said...

So glad you liked it. Amazing how much meat you can get out of one breast!

Lucia from Madison said...

Yes it has one of those flavors that you just remember for a long time. Glad you like the recipe!

Alan Dunne said...

The reason why Gordon didn't use Parmesan is because ( if you listen carefully to his Anglo-American-Scottish accent ) he made a Chicken 'PARMO'. This dish originated in North East England ( Middlesbrough ) by an American chef in the late 1950's. Check it out. The chicken should be flattened to tenderise it not thinly sliced.
Alan D.

Augusto Marinho said...

I have a question as I'm a beginner cook. I noticed Gordon used flour, was there any particular reason that you skipped the flour? Thank you! :)

Lucia from Madison said...

Augusto the reason I did not use flour was because my mom did not use flour when she made chicken cutlets. If you want a really amazing chicken cutlet try this one - http://bit.ly/1gvh6CV
Thank you for visiting my blog and commenting! Happy cooking!