Chicken Parmesan - can I make it ahead?

R

redrobyn

Member
I am planning on making a basic recipe of chicken parmesan this weekend (flour, egg, breakcrumb/panko, then fried in olive oil). Does anyone know if I can coat and fry the chicken the morning of, then top with hot tomato sauce and heat in oven just before serving? I don't want a mushy coating, but I don't want to be frying in front of my guests either. Also, will brining the chicken make a difference in the coating or cooking (ie will the moisture make the coating turn mushy)?

Thanks.

PS what a great site! Found it off of Bon Appetit - what an improvement!

 
Welcome, redrobyn! I think that if you're frying ahead of time, you should reheat >>

in the oven without sauce, to keep the coating crispy, then top with tomato sauce and bake or broil briefly. Undercook the chicken a little in the frying stage so it won't end up overcooked.

If you can fry them an hour ahead of time, instead of way ahead in the morning, all the better.

I don't think brining will make a difference in the coating.

Yes, this site really is an improvement, isn't it?!

 
Hi redrobin...

Yes, you can sautee it ahead, and no, you don't need to brine the cutlets. I usually do this and just put the fried cutlets on parchment paper covered till I need to pan them with the gravy (sauce) and cheese. You should be fine. I plan on doing them this way when I have my little party for DJ on the 18th. I cannot imagine frying up cutlets for 20 or more an hour before dinner!

 
You must log in or register to reply here.
Back
Top