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New & Improved Chicken Parmesan – Chicken Parm Recipe ctm magazine

Learn how to make a New & Improved Chicken Parmesan Recipe! Visit http://foodwishes.blogspot.com/2016/04/new-improved-chicken-parmesan-this-is.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Chicken Parm Recipe!



  • Kris on April 22, 2021

    Love it

  • OliverDePlace on April 22, 2021

    Alternatively to mozzarella or the cheddar cheese mixture, muenster works great on parmigiana. Maybe milder, but it melts nicely and it's not rubbery.

  • John Sheehan on May 4, 2021

    Why did you add oil to the cheese mixture?

  • Scott Dickinson on May 5, 2021

    Ricotta? I’m out.

  • jakollee on May 5, 2021

    Hmm, I'm skeptical. I do love fresh mozz in many situations, but for chicken parm and pizza, I prefer the rubbery "polly-o" type of mozz because it shreds much easier and melts much better. I prefer NY-style pizza made with shredded mozz to European-style pizza made with slices of fresh mozz. Still, I'm giving this a thumbs-up because I enjoy your sense of humor!

  • Chickn' Wing on May 10, 2021

    I like topping mine with Monterey Pepper Jack and a spicy marinara with fresh chilies.

  • Roul Duke on May 10, 2021

    The cheap mozzarella ad at the end of this supplied by YouTube couldn't have been funnier 😉

    I hope that ricotta was homemade!

  • thomas hicks on May 11, 2021

    Trying this tonight, but now I gotta run back to the store and grab parsley and ricotta cheese😂

  • Joe F on May 15, 2021

    White circle lol.

  • Cl4rendon on May 28, 2021

    I`m gonna do this too but with eggplant.

  • Diabetic Whale Carcass on June 5, 2021

    I made this multiple times and use this video for reference. This man is a god

  • Latka Gravas on June 6, 2021

    Dude, Thank You I will trying it later today. Your funny as Hell on some of your input instructions and should replace that 'Thames' Ramsey. Best simple instructions on here by you!. I can't wait to try it and and wash it down with a nice cold Budwieser.

  • Shantel Bratton on June 18, 2021

    I must absolutely say this is by far the best Chicken Parm recipe EVER!! This looks extremely delicious, and would have never thought of doing it this way. I am trying new recipes and I was looking at multiple videos to see if every recipe is more or less the same across the board. I told my baby to pick one more and he picked this one, and it was the best one out of like 4. And you were absolutely amazing and entertaining. Love the personality and commentator voice. New sub for sure 🙂

  • Chris Walls on June 20, 2021

    They could serve this at dennys

  • Jack d'Albiac Brewin on June 22, 2021

    For all you vegos out there, this works super well with eggplant

  • Paul Bickley on June 29, 2021

    It's great John, but where is the spaghetti???

  • Jonathan Nagel on July 2, 2021

    This makes me think a béchamel would be awesome

  • NY on July 8, 2021

    This looks amazing

  • James Browne on July 11, 2021

    Nicely done. I like the sprinkle method with the flour. Think I'll do that with the bread crumbs too.

  • LSB on July 14, 2021

    "you only dirty one plate" … USES 3 PLATES

  • roar4000 on July 16, 2021

    watched for years at like 2am on WoW your recipe videos are great on tips (always add cayenne)

  • E O on July 21, 2021

    “Crispy crumbs” = another potential band name….

  • xsheena h on July 26, 2021

    But i love mozzarella…

  • Kevin Katz on July 28, 2021


  • Mini Taboo on August 1, 2021

    Hey Chef John…I have made this many times but I still love watching your video. Comforting

  • Peggy Peck on August 1, 2021

    OMG! Chef John…..You crack me up. Not to mention I love your recipes. DELICIOUS!!!!!

  • Tom Ditto on August 4, 2021

    My cheese was melted in 30 seconds in the microwave.

  • Jess Gillis on August 5, 2021

    I have no beef with thick, bland, rubbery mozzarella, but this looks amazing!

  • John Fourquet on August 9, 2021

    Can you air fry this?

  • Jesse Brown on August 10, 2021

    I made this tonight. My wife said it was better than any she had eaten in a restaurant😊
    Thank you Chef John!😉

  • TNBen60 on August 16, 2021

    This is a very forgiving recipe. I did not have mozzarella, ricotta or white cheddar on hand. But I did have large curd cottage cheese and some extra sharp cheddar. It worked a treat even with the awkward substitutions. I liked it enough to try it again the same way.

  • Vincent Augustus Montrose on August 17, 2021

    >not making an April Fools Day video

  • DAVID PERRY on August 17, 2021

    When i make pizza I always ad cheddar to the mozzarella and parmigiana and Romano

  • Derrick Kent on August 23, 2021

    Best. Recipe. Ever.

  • Viking Gypsy on August 25, 2021

    Looks fantastic!!

  • Annabelle Rankin on August 27, 2021

    Nice. The inflection in your speech is wild though – up and down, up and down, up and down…

  • Bethabara9 on August 28, 2021

    I made this using chicken tenders, still pounded thin. This was the best parmeasean chicken I have ever made or actually, ever had. Thankyou!

  • dylan hill on September 7, 2021

    Delicious! A big hit with my family.

  • Flea Christenson on October 3, 2021

    I love your freakishly small spatula.

  • fiddlejock on October 4, 2021

    I love that whenever I watch one of Chef John's videos, I not only learn how to make an amazing dish, but laugh several times in the process.

  • Sam Gerard on October 20, 2021

    When can we get a supercut of everytime Chef John says "and as always, enjoy?"

  • Lynn D on October 25, 2021

    Now I know what to do with my extra manicotti filling! 😁

  • Bubba Baxter on November 9, 2021

    Always love your vids. Great teaching tools with a hint of humour but this one in particular really made me chuckle ☝

  • Colin Borst on December 11, 2021

    Made it loved it

  • Andrew Scott Eames on December 25, 2021

    I love you, Chef John. Thank you for your entertaining and informative videos. I’ve made so many wonderful dishes for my family and friends based off of recipes and techniques that you’ve taught me through your videos. I am very grateful! May God bless you, sir.

  • Nate M on December 27, 2021

    I have found that there are many variations of mozzarella cheese, many of which are bland, rubbery, fail to melt properly, or burn. But I did find one local brand that was outstanding in every respect. I use that exclusively. I'll have to try yours, though, to see how it compares.

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