Claire Thompson
Chicken Parmesan, or Chicken Parm, is a global favourite. The dish is derived from melanzane alla parmigiana, an Italian dish that is unknown in its place of origin. The Parm in Chicken Parm does not refer to the type of cheese used, but rather to the city of Parma, in the same way that Parmigiano-Reggiano cheese gets its name. Chicken Parm is typically made with mozzarella cheese, but some recipes also include parmesan and provolone.
| Characteristics | Values |
|---|---|
| Type of Cheese | Parmesan, Mozzarella, Provolone |
| Cheese Texture | Melty, Ooey-Gooey, Creamy |
| Cheese Quantity | Less is more, but depends on preference |
| Chicken Parm Origin | Parma, Italy |
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What You'll Learn
Mozzarella or Parmesan?
Chicken Parmesan, or Chicken Parm, is an American dish derived from the Italian melanzane alla parmigiana—an eggplant dish. The name "Chicken Parm" refers to the Parma region of Italy, where the dish originated, and not specifically to the use of Parmesan cheese.
Chicken Parm is made with breaded chicken, marinara sauce, and cheese. While some recipes call for only mozzarella or Parmesan, most use a combination of the two. The mozzarella melts well and adds creaminess, while the Parmesan adds a salty edge and extra crunch when mixed into the breading.
To make Chicken Parm, start by pounding chicken breasts to an even thickness. Season the chicken with salt and pepper, and dredge in flour. Dip the chicken in beaten egg, then coat with breadcrumbs mixed with Parmesan cheese. Fry the chicken in a skillet until golden brown, then transfer to a baking dish. Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and Parmesan cheeses. Bake at 450°F for 10-15 minutes or until the cheese is melted and bubbly. Garnish with fresh basil and serve over pasta with extra marinara sauce on the side.
Some variations on the recipe include using a blend of mozzarella, Provolone, and Parmesan cheeses, or mixing dried herbs into the breading.
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Blending cheeses
Chicken Parmesan, or Chicken Parm, is an American dish derived from the Italian melanzane alla parmigiana, which is made with aubergine/eggplant instead of chicken.
Chicken Parm is made with breaded chicken, marinara sauce, and cheese. While some recipes call for only mozzarella or provolone, most use a blend of cheeses, including mozzarella, provolone, and parmesan.
Parmesan is often mixed with the breadcrumbs that coat the chicken, adding flavour and crunch. Mozzarella and provolone are then added on top of the sauce-coated chicken before baking. The mozzarella melts well, and the parmesan adds a salty edge. Some recipes also suggest adding a second layer of sauce and cheese before baking, to ensure a crispy, cheesy, and saucy dish.
Some recipes also suggest mixing dried herbs into the cheese and breadcrumbs for added flavour.
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How to bread the chicken
Chicken Parmesan is a popular dish that combines breaded chicken with marinara sauce and cheese. To make it, you'll need to prepare the chicken breasts by pounding them thin and seasoning them with salt and pepper. Then, you can move on to the breading process, which typically involves a few steps:
Prepare the dry ingredients:
First, prepare two shallow bowls. In one bowl, combine flour, Italian seasoning, garlic powder, salt, and pepper. Mix these ingredients well. In the other bowl, add breadcrumbs, parmesan cheese, and, if desired, more Italian seasoning. You can use a variety of breadcrumbs, such as panko or Italian breadcrumbs, depending on your preference for crunchiness and texture. Mix the ingredients in this bowl as well.
Prepare the wet ingredients:
In a third bowl, whisk eggs until combined. You can also add a little water to the eggs to create an egg wash, which will help the breadcrumbs stick to the chicken.
Coat the chicken:
Now it's time to bread the chicken! Using one hand for dry ingredients and the other for wet ingredients, dip each chicken breast first into the flour mixture, coating both sides. Then, dip it into the egg mixture, letting any excess drip off. Finally, press the chicken into the breadcrumb mixture, making sure it's thoroughly coated. Repeat this process for each chicken breast.
Fry or bake the chicken:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken and fry for 2-4 minutes on each side until golden brown. If you prefer to bake the chicken, preheat your oven to 400-450 degrees Fahrenheit and place the breaded chicken on a baking sheet. Bake for about 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Tips for crispy chicken:
To ensure your chicken stays crispy, it's crucial to not overcrowd the pan during frying. If you're baking, using a wire rack on top of a baking sheet can help keep the breading crisp. Additionally, pounding the chicken to an even thickness helps it cook evenly and results in juicier meat.
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Oven temperature
Chicken Parmesan, or Chicken Parm, is a dish that combines breaded chicken with marinara sauce and cheese. The cheese used is typically a combination of mozzarella and parmesan, with some recipes also including provolone. The mozzarella provides the melt factor, while parmesan adds extra flavour.
When it comes to oven temperature, there is some variation among recipes. The majority of sources recommend baking Chicken Parm at 450°F (230°C) for 10 to 20 minutes. However, some recipes suggest a lower temperature of 400°F, while others go as low as 350°F or as high as 425°F. The key is to ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).
To achieve the desired temperature, it is important to preheat the oven adequately. This ensures that the oven is at the correct temperature before the chicken is placed inside. Depending on the recipe, the chicken may be partially cooked before going into the oven, or it may be cooked entirely in the oven.
During baking, it is important to keep an eye on the chicken to prevent overcooking or burning. Some recipes suggest covering the chicken with foil midway through baking to prevent the cheese from burning before the chicken is cooked through.
Once cooked, the chicken can be garnished with fresh basil and served over spaghetti noodles, with extra marinara sauce on the side if desired.
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Avoiding sogginess
Chicken Parmesan, or Chicken Parm, is a popular Italian-American dish consisting of breaded chicken, marinara sauce, and cheese. While the exact amount of cheese may vary, the key to avoiding sogginess is to ensure that the chicken remains crisp.
The first step in making Chicken Parm is to prepare the chicken cutlets. This involves dredging the chicken in flour, egg, and breadcrumbs, and then pan-frying it until it is golden brown and crisp. The breadcrumbs used can be regular or panko, and some recipes call for adding grated Parmesan cheese to the breading for extra flavour and crunch.
The next step is to add the sauce and cheese. This is where the risk of sogginess comes into play. To avoid this, it is recommended to use only a small amount of sauce and cheese, and to place them on top of the chicken cutlets instead of underneath. By using less sauce and cheese, the breading stays crisp and the chicken does not become soggy.
Some recipes suggest using a blend of mozzarella, provolone, and Parmesan cheeses, while others use just mozzarella or Parmesan. The cheese is typically added on top of the sauce, and the dish is then baked in the oven until the cheese is melted and bubbly.
To further ensure that the chicken remains crisp, it is important to preheat the oven to a high temperature before baking. This helps the cheese to brown slightly and the breading to crisp up before the chicken gets overcooked. Additionally, timing is crucial, as crispiness can be lost over time. It is recommended to have the broiler set up and the marinara sauce ready before the fried cutlets come out of the skillet.
In summary, the key to avoiding sogginess in Chicken Parm is to use a moderate amount of sauce and cheese, place them on top of the chicken cutlets, and ensure that the oven is hot enough to crisp up the breading before the chicken gets overcooked. With these tips, you can enjoy a delicious and crispy Chicken Parm without the sogginess.
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Frequently asked questions
You can use a blend of freshly grated mozzarella, provolone, and parmesan cheese for chicken parm. While the dish is called chicken parm, you don't have to use parmesan cheese. You can use whatever cheese you like.
Low-moisture, whole milk mozzarella melts the best. Shred the cheese from a block for the best texture and flavor.
Always opt for freshly grated parmesan instead of pre-shredded varieties as it melts better, has a stronger flavor, and creates a crispy golden coating.
After your chicken is golden brown, place it on a wire rack to let the excess oil drip off. Then, add your sauce and cheese and place it in the broiler until the cheese is irresistibly melty.
