The Perfect Cheese For Chicken Parmigiana

Chicken Parmigiana, or Chicken Parmesan, is a beloved dish worldwide. But what type of cheese should you use for the perfect Chicken Parm? The answer is not so simple, as different chefs have different opinions. Some swear by mozzarella, others by parmesan, and yet others by a combination of the two.

Chicken Parmigiana is an Italian-American dish with roots in Italy. It consists of thin breaded chicken cutlets that are typically fried and then baked with marinara sauce and cheese. While you won't find this dish in Italy, it draws inspiration from the famous Italian dish, Eggplant Parmesan, or Parmigiana di Melanzane.

When it comes to the cheese, some recipes call for shredded or sliced mozzarella, while others suggest a mix of mozzarella and parmesan. Some chefs even add a third type of cheese, like provolone or fontina, into the mix. Ultimately, the choice of cheese is a matter of personal preference, and you can't go wrong with any of these options.

So, if you're looking to make the perfect Chicken Parmigiana, don't stress too much about the cheese. Focus on getting that chicken breading nice and crispy, the marinara sauce flavourful, and feel free to experiment with different cheese combinations to find your favourite!

Mozzarella and Parmesan are the cheeses of choice

The dish is similar to the famous Italian dish Eggplant Parmesan, or "parmigiana di melanzane" in Italy. It is believed that Italian immigrants in America drew inspiration from this dish to make their own version with chicken (and sometimes veal).

Chicken Parmigiana is a very popular dish, and while there are some variations to the recipe, the cheeses remain the same. Mozzarella is used for its melting properties, and Parmesan for its salty, rich flavour.

Some recipes suggest a blend of the two cheeses, or the addition of other cheeses such as Provolone, but the classic combination is mozzarella and Parmesan.

The chicken is coated in breadcrumbs and fried, before being covered in sauce and cheese, and baked in the oven. The dish is often served with pasta, salad, or vegetables.

You can bake or fry the chicken

Chicken parmigiana is a dish that can be baked or fried. Here is a guide on how to prepare it using both methods.

Baking the Chicken Parmigiana

For the baking method, you will need to preheat your oven to a temperature between 180°C/350°F and 430°F | 220°C. You will also need to lightly grease a baking tray or dish with non-stick cooking oil spray.

Before baking, you will need to prepare the chicken by marinating it in a dry brine of salt, pepper, and Italian herb mix for 30 minutes. This helps to keep the chicken juicy and flavourful. After marinating, dip the chicken in a mixture of flour, egg, and garlic, and then coat it with breadcrumbs, Parmesan cheese, and garlic powder.

Place the breaded chicken on the prepared baking tray and bake for 15-20 minutes, or until the chicken is cooked through and the coating is golden and crispy.

While the chicken is baking, you can prepare the tomato sauce by heating oil in a saucepan and adding garlic and onion. Cook this mixture for about 3 minutes until the onion is translucent. Then, add red pepper flakes, Italian herbs, white wine, tomato passata, chicken stock, salt, and pepper. Let this mixture simmer for about 10 minutes until thickened.

Once the chicken is baked and the sauce is prepared, it's time to assemble the dish. Place the chicken on a tray and spoon the sauce over it, leaving some crispy edges exposed. Sprinkle the sauce with basil, then top with mozzarella and Parmesan cheese. Drizzle olive oil over the cheese to ensure it melts nicely.

Bake the assembled dish for an additional 15 minutes, or until the cheese is melted and bubbly. Finish with a fresh sprinkle of basil and serve immediately.

Frying the Chicken Parmigiana

For the frying method, you will need to heat oil in a large skillet over medium-high heat. Fry the chicken until golden and crispy, about 4-5 minutes on each side. After frying, place the chicken on a prepared baking tray and top with tomato sauce and cheeses, following the same assembly instructions as the baking method.

Bake the assembled dish for 15-20 minutes, or until the cheese is melted and bubbly. Finish with a fresh sprinkle of basil and serve immediately.

Tips for Success

• Use a combination of Panko and Italian-seasoned breadcrumbs for an extra crispy coating.
• Marinate the chicken to keep it juicy and flavourful.
• Don't overbake the chicken, as this can lead to dry and overcooked meat.
• Use shredded mozzarella cheese for better melting and coverage.

Marinating the chicken is key to keeping it juicy

Chicken parmigiana is a dish that requires a bit of effort, but the results are well worth it. The key to a perfect chicken parmigiana is juicy chicken, and the secret to achieving that is marination. By marinating the chicken, you can lock in the moisture, ensuring that the chicken stays tender and juicy even after the double cooking process of frying and baking.

The Dry Brine Technique

A simple yet effective way to keep your chicken juicy is to use a dry brine marinade. Unlike traditional liquid marinades, dry brining doesn't cause the chicken to leech liquid during cooking, preventing the crumb from becoming soggy. Here's a basic dry brine recipe to get you started:

Ingredients:

• Salt
• Pepper
• Italian herb mix (or equal parts dried basil, parsley, and oregano)

Instructions:

• Cut chicken breasts horizontally to form thin schnitzel steaks.
• Sprinkle both sides of the chicken with salt, pepper, and Italian herbs.
• Refrigerate for at least 30 minutes. The thin slices of chicken require a shorter marination time compared to thicker cuts.

Other Tips for Juicy Chicken Parmigiana:

• Use boneless chicken thighs instead of breasts. Thighs are juicier, but remember to pound them to an even thickness.
• Avoid overcooking the chicken. Fry the chicken briefly (around 2-4 minutes per side) just to get a golden colour, and then finish cooking it in the oven.
• Drain the fried chicken on a rack instead of paper towels. This helps keep the base super crispy.
• Avoid using wet marinades, as they can make the crumb soggy.
• If you want to avoid frying altogether, try the baked option. Toast the breadcrumbs first, then mix them with the other ingredients, spray with oil, and bake.

Now that you know the secrets to juicy chicken parmigiana, you're ready to create a delicious, memorable meal. Enjoy!

Panko breadcrumbs are crispier than regular breadcrumbs

Panko breadcrumbs are a type of breadcrumb with a unique texture that sets them apart from regular breadcrumbs. Panko is made from a specific type of white bread that is processed into large flakes or slivers, resulting in a lighter, flakier, and crispier texture than regular breadcrumbs. This texture also means that panko absorbs less oil during frying, leading to a crispier and less greasy final product.

Regular breadcrumbs, on the other hand, can be made from a variety of different breads and are ground into a finer crumb than panko. They have a bread-like consistency when fried and are often sold with added herbs and seasonings. While they are commonly used for breading, stuffing, and binding ground meats, they can also be used as a crunchy topping for casseroles and baked dishes.

When it comes to Chicken Parmigiana, panko breadcrumbs are an excellent choice for a crispy coating. Chicken Parmigiana, also known as Chicken Parmesan, is a dish consisting of chicken breasts coated in breadcrumbs, fried, and then baked with a tomato sauce and melted cheese. The chicken is first marinated in a dry brine of salt, pepper, and Italian herbs to keep it juicy. Then, it is coated in a mixture of flour, egg, and breadcrumbs (either panko or regular) and fried until golden. Finally, it is topped with tomato sauce and a blend of mozzarella and parmesan cheese and baked until the cheese is melted and bubbly.

Using panko breadcrumbs for Chicken Parmigiana will result in a crispier coating than regular breadcrumbs due to their lighter and flakier texture. Panko absorbs less oil, leading to a crunchier crumb that stays crisp even after being smothered in tomato sauce. This makes panko a popular choice for those who want to avoid the soggy crumb issue that can sometimes occur with regular breadcrumbs.

In addition to its crispiness, panko also has a longer shelf life than regular breadcrumbs. When stored in a closed container in a dark, dry, and cool place, panko can last up to two years. This makes it a convenient ingredient to have on hand for adding a crispy touch to various dishes.

In conclusion, panko breadcrumbs are a great option for Chicken Parmigiana if you're looking for a crispier and less greasy coating. Its unique texture and oil absorption properties make it a popular choice for fried foods, and its versatility allows it to be used in a variety of dishes beyond just breaded coatings.

You can use a jar of pasta sauce instead of making your own

Chicken Parmigiana, also known as Chicken Parmesan, is a dish that consists of thin breaded chicken cutlets that are typically fried and then baked with marinara, mozzarella, and parmesan cheese. The chicken is coated in a layer of flour, followed by an egg wash, and finally breadcrumbs. The breadcrumbs are often mixed with parmesan cheese and other seasonings to add flavour to the chicken.

While some recipes call for making your own tomato sauce from scratch, you can save time and effort by using a jar of pasta sauce instead. This is a great option if you're short on time or don't want to spend hours in the kitchen. Simply choose a high-quality pasta sauce that aligns with your taste preferences, whether it's a traditional marinara or something with a little extra kick.

Using a jar of pasta sauce can be a convenient shortcut without sacrificing flavour. It's important to note that the sauce you choose can make or break your dish, so opt for a reputable brand or a sauce that has positive reviews. A good pasta sauce will be thick, flavourful, and complement the other ingredients in your Chicken Parmigiana.

When selecting a jarred pasta sauce, consider the following:

• Thickness: Opt for a sauce that is thick and rich rather than watery. A thick sauce will cling to the chicken and breadcrumbs, enhancing the overall texture of the dish.
• Flavour: Look for a sauce with a balance of sweetness and acidity. A touch of sugar can help to reduce the acidity of the tomatoes, but be cautious not to choose a sauce that is overly sweet.
• Quality: Choose a reputable brand or a sauce with positive reviews to ensure that your Chicken Parmigiana tastes delicious.

By using a jar of pasta sauce, you can streamline the cooking process and still achieve a tasty and satisfying Chicken Parmigiana. It's a convenient option that doesn't compromise on flavour, allowing you to enjoy this classic dish without spending hours in the kitchen.

Frequently asked questions