How One of NYC's Best Italian Chefs Makes Chicken Parmesan | Made to Order | Bon Appétit

In this masterclass from Bon Appétit's "Made to Order" series, Michelin-starred chef Angie Rito, co-founder of New York's celebrated Don Angie, deconstructs the refined techniques behind a flawless Italian-American staple: Chicken Parmesan. While often dismissed as simple comfort food, Rito demonstrates how executing each stage with culinary precision transforms the humble dish into a restaurant-calibre masterpiece.\n\n## Precision Prep and Sauce Fundamentals\nThe foundation of a superior chicken parmesan lies in the preparation of the protein. Chef Rito begins by carefully prepping the chicken breast, focusing on achieving a uniform thickness. This is crucial for consistent cooking times and prevents the thinner edges from drying out while the thicker centre cooks. She advocates for precise butterflying and gentle pounding to tenderise the meat without tearing the delicate fibres.\n\nParallel to the poultry prep is the construction of a bright, balanced tomato sauce. Rather than using heavily reduced, cloying sauces, Rito focuses on a fresh, vibrant marinara that cuts through the richness of the fried elements. The key lies in sweating aromatics gently and allowing the tomatoes to simmer just enough to marry the flavours, preserving their natural acidity and clean profile.\n\n## Breadcrumbs, Frying, and Flawless Assembly\nAchieving an exceptionally crispy crust that remains intact during service requires disciplined breading mechanics. Rito outlines a classic three-stage breading station—flour, egg wash, and seasoned breadcrumbs spiked with finely grated parmesan. The pitfall of a soggy coating is avoided by ensuring the chicken is thoroughly dried before flouring, and excess coating is shaken off at each step. This guarantees optimal adhesion during the shallow-fry stage.\n\nFrying requires meticulous temperature control. The chicken must cook evenly, developing a deep golden-brown colour and crispy exterior while the interior remains succulent. For the final assembly, Rito balances the ratios of tomato sauce, mozzarella, and parmesan. A common amateur mistake is drowning the crispy chicken in sauce, which degrades the crust's texture. Instead, strategic placement of sauce and cheese ensures the mozzarella melts beautifully into the nooks of the chicken whilst preserving the hard-won crunch of the edges.