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Slamma Jamma Parmigiana Recipe

Slamma Jamma Parmigiana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 21-30 of 66

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  • on October 01, 2010

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    My brother made this one night when we over to his house, MAN THIS IS THE BEST EVER!! I can't wait to make it myself

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  • on September 16, 2010

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    The brine makes this the juiciest chicken parm I've ever had. Have made several times and yet to find someone who doesn't love. Thx Guy!

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  • on July 12, 2010

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    This was great the juiciest chicken parmigiana EVER!!!! Awesome!!!

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  • on July 03, 2010

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    My husband and son loved it! I did too! Chicken was moist and the seasoning on the breading made for a delicious dish. I followed the directions but I think next time I will lessen the salt in the preparation. I tasted the salt but the men did not complain. Overall, I will definitely be doing this again. Thanks Guy!

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  • on June 17, 2010

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    Another great one by Guy. Because Roma tomatoes are not in season here in Utah I used two (28 oz cans of San Marzano tomatoes .. a favorite of Anne's .. and the sauce was outstanding. Thanks for another great meal!

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  • on March 03, 2010

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    That was the comment from my daughter last night when I made this slamma jamma parmigiana for the first time. It was fantastic. I have been wanting to try this recipe for a long time and finally did with my daughter and son and his girlfriend and everyone loved it. Fantastic Guy,,,will definitely make this again!!!

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  • on February 24, 2010

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    DOES ANY ONE THINK I CAN USE BONE IN CHICKEN BREAST ?

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  • on February 24, 2010

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    I have tried various methods of "marinating" chicken breast to help maintain it's juicy flavor . . . but not even buttermilk did what the sugar & salt brine did! OMG it was awesome. I only used ? the amount of salt (I try to cut back wherever possible and the chicken still came out moist and super tasty! I will never fry chicken breasts again without using this brining method! I'm a convert!

    Using a wire rack and letting the chicken set for a few minutes before frying is key.

    I used very small breasts but they plump up so much that they turned out too large for all 4 of us. Next time, I may use half a breast per person after pounding them out.

    I didn't have the time to make the sauce - but it's on my list of To Do's!

    Thanks Guy! :o

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  • on February 21, 2010

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    Have been wanting to try this recipe for quite some time and finally made it yesterday. Outstanding. Excellent. Also, loved Hunter on the show. What a mature, likeable boy. Good job, Guy. Would love to see more of Hunter--why not do a kids' show with him?

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  • on February 15, 2010

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    This is really good and the flavors of the different ingredients work but it is important that you use PLAIN bread crumbs with the Panko bread crumbs or else the dish is too salty. If all you have is the Italian bread crumbs that's okay but you may want to cut back on the amount of salt in the brine. Otherwise very good.

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