Gordon Ramsay Chicken Parmesan Recipe

Gordon Ramsay Chicken Parmesan (or Chicken Parmigiana) is a lighter, fresher take on the heavy Italian-American diner classic. While many versions of this dish involve deep-frying the chicken and burying it under a mountain of sauce and cheese until it becomes soggy, Ramsay’s method emphasizes texture and balance. The chicken is shallow-fried to create a golden, crispy crust enriched with Parmesan cheese, then topped with a quick, vibrant homemade marinara and fresh mozzarella. It is finished under the broiler rather than baked for a long time, ensuring the breading stays crunchy while the cheese melts to bubbly perfection.

Try More Recipes:

• Gordon Ramsay Broccoli And Stilton Soup Recipe
• Gordon Ramsay’s White Onion Soup Recipe
• Gordon Ramsay’s Leek and Potato Soup Recipe

Why You Will Love This Chicken Parmesan Recipe:

• The Ultimate Crust: Ramsay mixes grated Parmesan cheese directly into the Panko breadcrumbs. This creates a nutty, savory, and extra-crispy coating that stands up to the sauce.
• No Soggy Bottoms: By finishing the dish under the broiler (grill) for just a few minutes, the chicken retains its crunch rather than steaming in the oven for 30 minutes.
• Fresh Sauce: The sauce is made from scratch using garlic, basil, and quality tomatoes. It takes only 15 minutes but tastes infinitely better than jarred versions.
• Even Cooking: Butterflying and pounding the chicken breasts ensures they cook evenly and quickly, preventing the meat from drying out.
• Balance: The use of fresh mozzarella provides a milky creaminess that balances the acidity of the tomatoes and the saltiness of the Parmesan crust.

Gordon Ramsay Chicken Parmesan Ingredients

The Chicken

• 2 large boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Panko breadcrumbs
• 1/2 cup Parmesan cheese, grated (for the breading)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• Olive oil (for shallow frying)

The Sauce

• 2 tbsp olive oil
• 2 cloves garlic, peeled and sliced
• 1 small onion, finely diced
• 1 can (14 oz) crushed tomatoes (San Marzano are best)
• 1 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• Fresh basil leaves, torn

The Topping

• 1 ball (125g) fresh mozzarella cheese, sliced or torn
• 1/4 cup Parmesan cheese, grated (for the top)
• Fresh basil, for garnish

How To Make Gordon Ramsay Chicken Parmesan

1. Prep the Chicken: Slice the chicken breasts horizontally (butterfly them) to create four thinner cutlets. Place them between two sheets of plastic wrap and gently pound them with a rolling pin or meat mallet until they are of even thickness (about 1/2 inch).
2. Set Up the Breading Station: Get three shallow bowls.
   • Bowl 1: Mix the flour with salt, pepper, smoked paprika, and oregano.
   • Bowl 2: Place the beaten eggs.
   • Bowl 3: Mix the Panko breadcrumbs with the 1/2 cup of grated Parmesan cheese.
3. Bread the Chicken: Dredge each chicken cutlet in the flour (shake off excess), dip into the egg wash, and finally press firmly into the Panko-Parmesan mixture to coat evenly.
4. Fry the Chicken: Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3 to 4 minutes on each side until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate.
5. Make the Quick Marinara: In a separate saucepan, heat 2 tbsp olive oil. Sauté the onion and garlic for 3 minutes until soft. Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, add the sugar (if using), seasoning, and torn basil. Simmer for 5 to 10 minutes until thickened.
6. Assemble: Preheat your oven broiler (grill). Place the fried chicken cutlets on a baking sheet. Spoon a generous amount of the tomato sauce over the center of each piece of chicken (leaving the edges exposed to stay crispy).
7. Top with Cheese: Layer the slices of fresh mozzarella over the sauce and sprinkle with the remaining Parmesan cheese.
8. Broil: Place under the broiler for 3 to 5 minutes. Watch closely! You want the cheese melted and bubbling with golden spots, but do not let the breadcrumbs burn.
9. Serve: Remove from the oven, garnish with fresh basil leaves, and serve immediately.

Recipe Tips

• Don’t Over-Sauce: One of Ramsay’s key rules is not to drown the chicken. The sauce should be a topping, not a bath. This preserves the texture of the breading.
• Season Every Layer: Season the flour, season the eggs, and season the sauce. This ensures flavor throughout the dish, not just on the outside.
• The Cheese Mix: Mixing Parmesan into the breadcrumbs is non-negotiable. The Parmesan caramelizes in the hot oil, creating a deeper flavor than breadcrumbs alone.
• Oil Temperature: If the oil isn’t hot enough, the breadcrumbs will absorb the oil and become greasy. Test the oil by dropping a single breadcrumb in; if it sizzles immediately, it’s ready.

What To Serve With Chicken Parmesan?

The classic Chicken Parmesan pairing is of course, Spaghetti Marinara tossed in the extra sauce. However, to keep it lighter (Ramsay style), serve it with a Rocket (Arugula) Salad dressed with lemon and olive oil to cut through the richness. Garlic Bread or Roasted Broccolini are also excellent sides.

How To Store Leftovers Chicken Parmesan?

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Note that the breading will soften as it sits under the sauce.
• Freeze: It is best to freeze the breaded, fried chicken without the sauce and cheese. Freeze for up to 3 months. Bake from frozen, then add sauce and cheese to finish.

How To Reheat Leftovers Chicken Parmesan?

Oven (Essential): Do not microwave leftover Chicken Parm; it will become rubbery and soggy. Reheat on a baking sheet in a 350°F (175°C) oven for 10 to 15 minutes until the cheese is bubbly and the chicken is heated through.

FAQs

More Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay Beef Stroganoff Recipe
• Gordon Ramsay Steak Marinade Recipe

Chicken Parmesan Nutrition Facts

Serving Size: 1 cutlet with sauce and cheese

• Calories: 650 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 1100mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 48g

Gordon Ramsay Chicken Parmesan Recipe

Recipe by Sophie LaneCourse: Chicken, Dinners, Lunch, MainCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

650

kcal

Gordon Ramsay Chicken Parmesan (or Chicken Parmigiana) is a lighter, fresher take on the heavy Italian-American diner classic. While many versions of this dish involve deep-frying the chicken and burying it under a mountain of sauce and cheese until it becomes soggy, Ramsay’s method emphasizes texture and balance. The chicken is shallow-fried to create a golden, crispy crust enriched with Parmesan cheese, then topped with a quick, vibrant homemade marinara and fresh mozzarella. It is finished under the broiler rather than baked for a long time, ensuring the breading stays crunchy while the cheese melts to bubbly perfection.

Ingredients

• 2 large boneless, skinless chicken breasts

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup Panko breadcrumbs

• 1/2 cup Parmesan cheese, grated (for the breading)

• 1 tsp smoked paprika

• 1 tsp dried oregano

• Salt and freshly ground black pepper

• Olive oil (for shallow frying)

• The Sauce

• 2 tbsp olive oil

• 2 cloves garlic, peeled and sliced

• 1 small onion, finely diced

• 1 can (14 oz) crushed tomatoes (San Marzano are best)

• 1 tbsp tomato paste

• 1 tsp sugar (optional, to balance acidity)

• Fresh basil leaves, torn

• The Topping

• 1 ball (125g) fresh mozzarella cheese, sliced or torn

• 1/4 cup Parmesan cheese, grated (for the top)

• Fresh basil, for garnish

Directions

• Prep the Chicken: Slice the chicken breasts horizontally (butterfly them) to create four thinner cutlets. Place them between two sheets of plastic wrap and gently pound them with a rolling pin or meat mallet until they are of even thickness (about 1/2 inch).
• Set Up the Breading Station: Get three shallow bowls. Bowl 1: Mix the flour with salt, pepper, smoked paprika, and oregano.Bowl 2: Place the beaten eggs.
  Bowl 3: Mix the Panko breadcrumbs with the 1/2 cup of grated Parmesan cheese.
• Bread the Chicken: Dredge each chicken cutlet in the flour (shake off excess), dip into the egg wash, and finally press firmly into the Panko-Parmesan mixture to coat evenly.
• Fry the Chicken: Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3 to 4 minutes on each side until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate.
• Make the Quick Marinara: In a separate saucepan, heat 2 tbsp olive oil. Sauté the onion and garlic for 3 minutes until soft. Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, add the sugar (if using), seasoning, and torn basil. Simmer for 5 to 10 minutes until thickened.
• Assemble: Preheat your oven broiler (grill). Place the fried chicken cutlets on a baking sheet. Spoon a generous amount of the tomato sauce over the center of each piece of chicken (leaving the edges exposed to stay crispy).
• Top with Cheese: Layer the slices of fresh mozzarella over the sauce and sprinkle with the remaining Parmesan cheese.
• Broil: Place under the broiler for 3 to 5 minutes. Watch closely! You want the cheese melted and bubbling with golden spots, but do not let the breadcrumbs burn.
• Serve: Remove from the oven, garnish with fresh basil leaves, and serve immediately.

Notes

• Don’t Over-Sauce: One of Ramsay’s key rules is not to drown the chicken. The sauce should be a topping, not a bath. This preserves the texture of the breading.
  Season Every Layer: Season the flour, season the eggs, and season the sauce. This ensures flavor throughout the dish, not just on the outside.
  The Cheese Mix: Mixing Parmesan into the breadcrumbs is non-negotiable. The Parmesan caramelizes in the hot oil, creating a deeper flavor than breadcrumbs alone.
  Oil Temperature: If the oil isn’t hot enough, the breadcrumbs will absorb the oil and become greasy. Test the oil by dropping a single breadcrumb in; if it sizzles immediately, it’s ready.