Chicken Parm: Best Cheeses To Use And Why

Chicken Parmesan, or Chicken Parm, is a popular Italian-American dish that combines breaded chicken, tomato sauce, and cheese. While the specific type of cheese used can vary, a blend of mozzarella and Parmesan is traditional. This combination provides a perfect balance of flavours and textures, making it a favourite among food lovers worldwide.

Mozzarella, Provolone and Parmesan

Mozzarella, Provolone, and Parmesan are all excellent choices for Chicken Parmesan. This classic Italian-American dish is a favourite for good reason, and these three cheeses are a big part of why.

Chicken Parmesan, or Chicken Parm, is a dish that originated in Italy as 'Parmigiana di Melanzane', an eggplant dish. It is thought that the name 'parmigiana' refers to the layers of the dish, rather than specifically the cheese. However, the use of Parmesan in the dish is still an important part of its identity.

Mozzarella is a popular choice for Chicken Parmesan, as its stringy, melty quality is a perfect match for the crispy, breaded chicken. It is often used in combination with other cheeses, such as Parmesan or Provolone, to add a tangy, rich flavour. Mozzarella is usually added towards the end of the cooking process, as it is delicate and can burn easily.

Provolone is a cheese with a more pronounced flavour than Mozzarella, and it melts well. It is a good choice for Chicken Parmesan as it adds a depth of flavour to the dish.

Parmesan is a key ingredient in Chicken Parmesan, and is often used in multiple ways in the dish. Finely grated Parmesan can be added to the breadcrumbs to create a crunchy, exciting flavour. It can also be mixed with the shredded Mozzarella for a richer cheese mixture. Finally, Parmesan can be sprinkled on top of the dish for an extra punch of flavour.

When making Chicken Parmesan, it is important to remember that timing is essential to achieving the perfect, crispy result. The oven should be preheated, and the marinara sauce and cheese should be ready before the fried cutlets come out of the skillet. This ensures that the chicken stays crispy and doesn't become soggy.

Breading and frying

Chicken Parmesan is a popular Italian-American dish that is surprisingly easy to make at home. The key to achieving a crispy, non-soggy chicken parm lies in the breading and frying process. Here are some detailed steps and tips to help you achieve the perfect breading and frying for your chicken parm:

Step-by-Step Guide to Breading and Frying Chicken Parm:

• Pound the chicken breasts: Place the chicken breasts between two sheets of heavy plastic or resealable freezer bags. Using a meat mallet, firmly pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking.
• Season the chicken: Generously season the chicken breasts with salt and pepper. You can also add other seasonings like Italian seasoning or dried herbs to enhance the flavor.
• Prepare the dredging station: Set up three shallow bowls or pie plates for the dredging process. In the first bowl, place the flour and coat the chicken breasts evenly on both sides. In the second bowl, beat eggs and set aside. In the third bowl, mix the breadcrumbs and grated Parmesan cheese. You can use regular breadcrumbs or Panko breadcrumbs, which are drier and result in a crispier texture.
• Dredge the chicken: Dip the floured chicken breast in the beaten egg, letting the excess drip off. Then, transfer it to the breadcrumb mixture, pressing the crumbs onto both sides to ensure an even coating. Repeat this process for each chicken breast.
• Rest the breaded chicken: Allow the breaded chicken to rest on the counter for about 10 to 15 minutes. This step is crucial as it helps the coating adhere to the chicken breast, ensuring that the breading doesn't fall off during frying.
• Heat the oil: Heat about 1/2 inch of olive oil or vegetable oil in a large skillet over medium-high heat. You want the oil to be hot and shimmering before adding the chicken.
• Fry the chicken: Carefully place the breaded chicken in the hot oil, making sure to leave enough space between each piece. Fry for about 2 minutes on each side, or until the breading turns golden brown. Use tongs to flip the chicken carefully. Transfer the fried chicken to a wire rack or paper towels to drain any excess oil.
• Maintain oil temperature: It is important to maintain the oil temperature between batches. Allow the oil to heat back up to 400 degrees Fahrenheit before adding the next batch of chicken.
• Assemble and bake: Place the fried chicken on a baking dish or tray. Top each chicken breast with a small amount of tomato sauce, being careful not to saturate the breading. Layer with mozzarella cheese, fresh basil or parsley, and additional Parmesan cheese. Bake in a preheated oven at 450 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is melted and bubbly.

Tips for Perfect Breading and Frying:

• When seasoning the chicken, be generous with the salt and pepper. There is no need to add salt to the flour or breadcrumb mixture.
• For an extra crispy and flavorful coating, add grated Parmesan cheese to the breadcrumbs. You can also mix in other cheeses like Romano or Provolone.
• Letting the breaded chicken rest before frying helps the coating adhere better, resulting in a crispier final product.
• Use a thermometer to monitor the oil temperature. Frying at the right temperature ensures even cooking and helps prevent the breading from becoming soggy.
• Avoid overcrowding the skillet when frying. Fry the chicken in batches if necessary, allowing the oil to heat back up between batches.
• Go easy on the sauce when assembling the chicken parm. Too much sauce can make the breading soggy. It's better to serve extra sauce on the side.
• For a crispier result, bake the chicken parm on a wire rack placed over a baking tray. This allows air to circulate around the chicken, keeping the bottom breading crispy.

Marinara sauce

When making chicken parm, it is important to remember that too much sauce can make the dish soggy. A little bit of sauce on top of the chicken cutlets is usually enough, and any extra sauce can be served on the side.

One way to make sure your chicken parm is not soggy is to fry the chicken cutlets first before adding the sauce. This will create a crispy coating on the chicken that can withstand the moisture of the sauce. Another tip is to use a blend of cheeses, such as mozzarella and Parmesan, which will help to absorb some of the sauce and keep the dish crisp.

Additionally, the type of breadcrumb used can affect the crispiness of the dish. Panko breadcrumbs are often preferred for chicken parm because they are drier and absorb less oil than regular breadcrumbs, resulting in a crispier crumb.

Baking

Chicken Parmesan is a non-pasta dish that is popular in Italian-American style restaurants. It is a meal that is often best made at home, as it can be baked to perfection without being drowned in sauce and cheese.

The key to great non-soggy chicken Parmesan is to not put any sauce under the chicken cutlets. Fry the breaded chicken breasts just until golden brown, then transfer them to a baking pan. Add a little sauce on top, followed by the cheese.

Oven Temperature

Be sure your oven is completely preheated to around 425-450°F. You'll want the cheese to brown slightly and the breading to crisp up before the chicken gets overcooked.

Timing

Timing is of the essence. Have your broiler set up and your marinara ready before your fried cutlets come out of the skillet. That way, you can get them in the broiler right away and be just one quick step away from taste bud heaven.

Chicken Preparation

Butterfly the chicken breasts by carefully running a knife through the center of the meat to create two even, thin breast halves. Pat the chicken dry and season well on both sides with salt and pepper.

Breading

Add the breadcrumbs to a bowl. In a separate bowl, add the eggs and whisk them. Dip the chicken breasts into the eggs, then transfer them to the bowl with the breadcrumbs and coat the chicken breasts. Repeat until all chicken breasts are fully coated.

Transfer the coated chicken breasts to a baking sheet. Spray the tops with cooking spray, then transfer to the oven and bake for 15 minutes. While the chicken is baking, line a separate baking sheet with parchment paper and pour the marinara sauce on top. Add the shredded mozzarella cheese and place the tray into the oven with the chicken. Bake for 8-10 minutes. If you want the cheese to be browned, you can broil it for just 1 minute at the end, but watch it carefully so that it doesn't burn.

Serving

Once the time is up, remove the trays from the oven. Transfer the chicken breasts to a plate, then pour the marinara and cheese mixture on top. Garnish with fresh parsley (if desired) then serve and enjoy!

Sides and serving suggestions

Chicken Parmesan is a versatile dish that can be served with a variety of sides to create a well-rounded and delicious meal. Here are some ideas for sides and serving suggestions to complement your chicken parm:

Pasta

Chicken parm is often served with pasta, as it pairs well with the marinara sauce and melted cheeses. Thin spaghetti, angel hair pasta, or fettuccini are all great options to consider. You can also serve it with zoodles (zucchini noodles) for a lighter option.

Vegetables

Sautéed green beans, roasted asparagus, or zucchini noodles are healthy and tasty vegetable sides that won't overwhelm the dish. If you're looking for something more indulgent, try serving it with garlic mashed potatoes.

Breads

To soak up all the extra sauce, serve your chicken parm with garlic bread or garlic knots on the side.

Salads

A crisp green romaine salad with Italian dressing can provide a refreshing contrast to the rich flavors of the chicken parm.

Fries

In Argentina, chicken parm is traditionally served with a side of French fries. This combination might seem unusual, but it's a stellar pairing that's worth trying!

Sandwiches

For a heartier meal, serve your chicken parm sandwich-style on toasted bread or rolls.

Other Sides

Some other options include simple pasta dishes like spaghetti aglio e olio or lemon garlic pasta, or even tiramisu for dessert!

Remember, you can also adjust the ingredients in your chicken parm to suit your taste. For example, you can use provolone or fontina cheese instead of mozzarella, or add some romano cheese to the breadcrumbs for extra flavor. Get creative and enjoy your chicken parm!

Frequently asked questions