Emily Carter
Chicken Parmesan, also known as Chicken Parmigiana, is an Italian-American dish that is typically made with breaded chicken cutlets, marinara sauce, and cheese. The chicken cutlets are usually made by slicing chicken breasts in half lengthwise to create two cutlets, which are then pounded to an even thickness and seasoned. The cutlets are then dredged in a flour and egg mixture before being coated in breadcrumbs and Parmesan cheese. The breaded cutlets are then pan-fried or baked, and topped with marinara sauce and additional cheese before being baked again until the cheese is melted and bubbly. The key to a great Chicken Parmesan is to avoid using too much sauce, as this can make the dish soggy and overwhelm the other flavors.
Characteristics and their values for making chicken parmesan
| Characteristics | Values |
|---|---|
| Chicken cut | Boneless, skinless chicken breasts |
| Chicken preparation | Slice chicken breasts in half length-wise to create two equal-thickness cutlets. Pound the chicken to 1/4 to 1/2 inch thickness. |
| Tenderize the meat | Place chicken cutlets in a ziplock bag and pound with a rolling pin or meat hammer |
| Breading | Flour, egg, breadcrumbs, Parmesan cheese |
| Frying | Fry the chicken cutlets in oil until golden brown and crispy |
| Sauce | Marinara sauce, tomato sauce |
| Cheese | Mozzarella, Parmesan |
| Baking | Bake at 400-450 degrees Fahrenheit for 10-15 minutes, or until cheese is melted and bubbly |
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What You'll Learn
Chicken cutlets
To make the chicken cutlets, first set up three shallow bowls. In the first bowl, mix flour with salt and pepper, or other seasonings of your choice. In the second bowl, add beaten eggs. In the third bowl, mix breadcrumbs with grated parmesan cheese. You can also add garlic powder or other herbs to this breadcrumb mixture to amp up the flavor.
Working with one piece of chicken at a time, dredge the chicken in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Repeat this process with the remaining chicken pieces.
To cook the chicken cutlets, heat up olive oil in a large skillet over medium-high heat to 350°F. Fry the breaded chicken for 4-6 minutes on each side, until crispy and golden brown. Remove the chicken from the skillet and drain on a paper towel-lined wire rack. Keep the chicken warm in the oven at 250°F for up to 1 hour before serving.
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Marinara sauce
Chicken Parmesan, also known as Chicken Parmigiana, is an Italian-American dish that is full of flavour. The dish consists of breaded chicken cutlets, fried and layered with marinara, mozzarella, and Parmesan. The marinara sauce is key to this dish, and while you can use store-bought sauce, making your own is highly recommended.
To make your own marinara sauce, you will need the following ingredients:
- Tomatoes
- Tomato juice
- Garlic
- Oregano
- Basil
- Salt
Heat some oil in a medium-sized pot over medium heat. Add the garlic and a pinch of salt, cooking until the garlic turns light golden brown. Take some ripe tomatoes and tear each one in half, crushing them with your hands into a bowl to get their juice. Pour the crushed tomatoes and juice into the pot, and add the oregano. Bring the sauce to a simmer, stirring occasionally. Allow the sauce to simmer and reduce for 10 to 15 minutes, until it has thickened and reduced by about half. Turn off the heat and add the basil to the pot. Taste the sauce and add more salt if needed.
The marinara sauce can be made a day ahead of time or even a few days in advance. It can also be served on its own as a pasta sauce. When preparing the chicken, make sure to tenderize the meat before frying to ensure even cooking and a consistent golden brown colour. After frying the chicken, place it on a cooling rack to let the excess oil drip off. Then, it's time to assemble the dish. Spoon some marinara sauce on top of the chicken, followed by mozzarella and Parmesan cheese. Broil the chicken for 2 minutes, or until the cheese has melted and is bubbling and golden brown.
There are a few tips to keep in mind to avoid a soggy dish. Firstly, don't over-sauce the chicken, and opt for a thicker consistency of marinara. Use stainless steel pans for baking instead of glass, and leave the dish uncovered to get crisp edges. You can also bake the chicken on a wire rack set over a baking sheet to keep it crispy.
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Breading
Chicken Parmesan is a popular Italian-American dish that is surprisingly easy to make at home. The key to achieving the perfect Chicken Parmesan is to get that crispy, crunchy breading without drying out the chicken.
The first step is to prepare the chicken. You'll want to use boneless, skinless chicken breasts, and slice each breast in half lengthwise to create two cutlets. If your chicken breasts are not thick enough to cut into halves, you can place them between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them to the desired thickness (usually around 1/3 to 1/2 inch thick). This tenderizes the meat, helping it cook faster and more evenly, and ensuring a juicy, tender bite.
Next comes the dredging process. Set up three shallow bowls or dishes. In the first bowl, place some flour, salt, and pepper, and mix together. In the second bowl, whisk a couple of eggs until frothy. In the third bowl, combine your breadcrumbs with grated Parmesan cheese and garlic powder. You can also add dried Italian herbs and a pinch of salt to the breadcrumb mixture for extra flavour.
Now it's time to dredge the chicken. Take each cutlet and dip it first into the flour, tapping off any excess, then dip it into the beaten egg, letting the excess egg drip off. Finally, dip the cutlet into the cheesy breadcrumbs, pressing the chicken into the breading to ensure a thick, even coating.
Before frying, let the breaded chicken sit for about 15 minutes to allow the coating to adhere properly. When frying, use a good amount of oil to get that golden, crispy crust without drying out the chicken. You can also bake your Chicken Parmesan, but be sure to preheat your oven properly to ensure the cheese browns and the breading crisps up before the chicken dries out.
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Frying
Chicken Parmesan is a popular Italian-American dish that is surprisingly easy to make at home. The key to achieving a crispy texture is to butterfly the chicken breasts and pound them to a thickness of 1/2 inch. This can be done with a mallet, a small saucepan, a rolling pin, a can covered in plastic wrap, or even a wine bottle.
Once the chicken breasts are prepared, it's time to set up an assembly line with flour, beaten eggs, and seasoned breadcrumbs. You can make your own breadcrumbs or use store-bought ones. For extra flavour and crunch, mix in some grated Parmesan cheese and garlic powder with the breadcrumbs. Dredge the chicken cutlets in the flour, followed by the egg mixture, and finally, coat them generously with the breadcrumb mixture. Press the breadcrumbs onto the chicken firmly so that the breading stays intact during frying.
Before frying, let the breaded chicken rest on the counter for about 10 to 15 minutes. This step helps the coating adhere better to the chicken. You can also place the chicken in the refrigerator during this time. Frying the chicken requires hot oil, ideally at a temperature of 350°F (175°C). Use a heavy-bottomed Dutch oven and monitor the oil temperature with a thermometer. Fry the chicken for 4 to 5 minutes until golden and crispy, flipping as needed. If the oil temperature drops below 325°F, remove some chicken pieces to allow the temperature to rise back to 350°F before adding more chicken.
Once the chicken is fried, remove it from the oil and place it on a tray. Sprinkle a bit of kosher salt over the fried chicken while it's still hot. The fried chicken is now ready for the final assembly. On top of each fried cutlet, layer a generous spoonful of marinara sauce, followed by grated Parmesan cheese, and thick slices of fresh mozzarella. Place the assembled Chicken Parmesan in a hot oven to broil until the cheese is melted and golden. Serve it with a side of spaghetti and extra marinara sauce if desired.
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Baking
Chicken Parmesan, or Chicken Parmigiana, is a beloved Italian-American dish. The chicken cutlets are breaded and fried, then topped with tomato sauce and cheese. The key to achieving crispy, non-soggy chicken Parmesan is to avoid over-saucing and to bake rather than fry the dish.
To make baked chicken Parmesan, you will need boneless, skinless chicken breasts, which you should slice in half lengthwise to create two cutlets. Tenderize the chicken by pounding it to an even thickness of 1/2 inch. Set up three bowls: one with flour, one with whisked eggs, and one with breadcrumbs, Parmesan cheese, and seasonings. Dip the chicken in the flour, then the eggs, then the breadcrumb mixture. Place the breaded chicken on a lightly oiled baking sheet and bake at 450°F for 25 minutes, or until golden brown. Remove from the oven and top each cutlet with tomato sauce and shredded mozzarella cheese. Bake for another 5 minutes, or until the cheese is melted and bubbling.
You can serve baked chicken Parmesan with pasta, zucchini noodles, roasted vegetables, or a salad. This dish is a healthier alternative to the traditional fried version, offering the same signature crispy and cheesy goodness with less grease and mess.
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Frequently asked questions
Chicken parmesan is usually made with chicken breasts, sliced in half lengthwise to create two cutlets.
The chicken breasts should be pounded to an even thickness of 1/3" to 1/2" thick.
If your chicken breasts are already thin enough, you can skip the pounding step. However, you may need to sauté the chicken for longer to ensure it cooks through properly.
