The French Twist That Takes Chicken Parmesan To New Heights - Tasting Table

"So, combining the two will take flavors and textures to new heights. To fuse these famous dishes together, you'll essentially swap the beef broth for chicken cutlets, the tomato sauce for caramelized onions, and the mozzarella cheese for Gruyère. The sharper and creamier Gruyère blends with the parmesan as the ultimate salty and savory complement for sweet and aromatic caramelized onions."

"Then, you'll spoon a generous layer of caramelized onions over the fried cutlets, followed by strips of Gruyère and freshly grated parmesan, before sliding them into the oven to bake until the cheese is gooey. You'll want to ensure your oven is a hot 425 degrees Fahrenheit to melt the cheese while also keeping the cutlets nice and crisp, which should only take around 10 minutes."

French onion chicken parmesan replaces tomato sauce with caramelized onions and mozzarella with Gruyère, pairing sharp, creamy Gruyère with salty parmesan for sweet, aromatic caramelized onions. Breaded chicken cutlets are pounded, breaded with seasoned panko, and pan-fried until crisp. A generous layer of caramelized onions is spooned over the fried cutlets, topped with strips of Gruyère and freshly grated parmesan, then baked at 425 degrees Fahrenheit for about 10 minutes to melt the cheese while keeping the cutlets crisp. Garnish with thyme, rosemary, and parsley. Vegetarian options include panko-breaded oyster mushrooms or applying the twist to eggplant parmesan.

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