Spicy Gochujang Chicken Parmesan
A crispy chicken schnitzel topped with a zesty cherry tomato and gochujang sauce, broiled to perfection. An Italian-Korean fusion masterpiece!
The Perfect Blend of Italian Comfort and Korean Heat
This is my modern take on the traditional Chicken Parmigiana. We start with a parmesan and panko-crusted chicken cutlet for maximum crunch, then top it with a vibrant cherry tomato sauce.
The secret ingredient? A generous dollop of gochujang (Korean fermented chili paste), which adds a smoky, spicy depth, balanced by a silky butter emulsion. It’s bright, creamy, and bold: exactly what “fusion” cooking should be.
Why make this recipe?
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The silky sauce emulsion: adding cold butter at the end creates a glossy, restaurant-quality sauce that coats the chicken perfectly.
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A unique twist: It’s the ideal dish to break out of a culinary rut without being overly complex.
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Intro to gochujang: if you have a tub of gochujang sitting in your fridge, this is the perfect way to use it as a flavor enhancer rather than just a hot sauce.
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Weeknight friendly: since the cutlets are thin, they cook in just 6 minutes, and the sauce comes together in the same pan while the chicken rests.
Tips for a perfect recipe:
- The oil mix: sunflower oil has a high smoke point which prevents burning, while olive oil adds that essential rich flavor.
- Cold butter is key: adding the butter while it’s very cold and whisking vigorously suspends the fat molecules in the tomato juice, creating a velvety texture rather than an oily mess.
- Balance the acidity: If your tomatoes are too tart, add a pinch of sugar or a drizzle of honey to the sauce.
Flatten the chicken cutlets using a meat tenderizer or a rolling pin until they are about ½ cm thick. Season both sides with salt and pepper.
Set up three bowls: one with flour, one with the beaten eggs, and one with the panko mixed with ¼ cup of parmesan and the smoked paprika. Dredge each cutlet in flour, dip in the egg wash, and then coat thoroughly with the panko mixture.
Heat enough oil (olive and sunflower blend) in a large skillet to cover the bottom. Fry the cutlets over medium-high heat for about 3 minutes per side until golden brown and crispy.
Wipe the skillet clean with a paper towel and add a drizzle of olive oil. Sauté the garlic over medium heat for about a minute. Add the cherry tomatoes and cook for 2–3 minutes until they soften. Stir in the gochujang. Once the tomatoes start to burst and create a sauce, simmer for 2–3 minutes. Gradually whisk in the cold butter until the sauce is emulsified and glossy. Season with smoked paprika, salt, and pepper.
Transfer the cutlets to a baking sheet and top with a spoonful of sauce and a sprinkle of parmesan. Broil for 2–3 minutes until the cheese is bubbly and golden.
Plate immediately with an extra sprinkle of parmesan and fresh parsley. SO good.
Bon appetit and enjoy!
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