The Best Cheeses To Use For Chicken Parmigiana

Chicken Parmigiana, also known as Chicken Parmesan, is a classic Italian-American dish consisting of thin breaded chicken cutlets that are typically fried and then baked with marinara sauce, mozzarella, and parmesan cheese. The dish is thought to have originated from its similar Italian counterpart, eggplant parmigiana, or parmigiana di melanzane.

While the dish is not commonly found in Italy, it has become a beloved meal worldwide, especially in Australia, where it is affectionately referred to as Parm, Parma, or Parmi.

The key to a perfect Chicken Parmigiana lies in its preparation. The chicken is typically tenderized and coated in a flour and egg mixture before being breaded with a combination of breadcrumbs, parmesan cheese, and herbs. The breaded chicken is then fried to a golden crisp and layered with mozzarella slices and marinara sauce before being baked in the oven.

The choice of cheese is essential to the dish's success. While mozzarella is the most commonly used cheese for its melting capabilities, parmesan cheese is what gives the dish its signature salty richness and flavour.

So, the next time you're craving a delicious, comforting meal, why not try making your own Chicken Parmigiana at home? It's the perfect dish to impress your family and friends!

Mozzarella and parmesan are the best cheeses for chicken parmigiana

Chicken parmigiana features breaded chicken, fried or baked, topped with tomato sauce and cheese. The dish is then baked to melt the cheese and heat the sauce. The two cheeses used in combination create a perfect blend of flavour and texture. Mozzarella is known for its stringy, melty quality when cooked, and its mild, creamy flavour. It is an essential component of many Italian-American dishes, and its stretchiness gives a satisfying, indulgent mouthfeel. Parmesan, on the other hand, adds a salty, savoury note and a crispy texture. The two cheeses complement each other, and the mildness of the mozzarella ensures the parmesan isn't overpowering.

When making chicken parmigiana, the chicken is first coated in flour, then egg, and finally, breadcrumbs. The breadcrumbs are often seasoned with parmesan, garlic, and herbs, and this is another way in which the flavour is built. The chicken is then either fried or baked, and layered with sauce and cheese. The combination of mozzarella and parmesan is a classic, and while some recipes call for other cheeses like provolone or fontina, the mozzarella-parmesan blend is the most popular. The sauce is usually a simple tomato affair, sometimes with added herbs, and this fresh, tangy sauce cuts through the richness of the cheese.

Chicken parmigiana is a much-loved comfort food, and the crispy, tender chicken with its moreish cheese topping is a winning combination. The dish is often served with pasta and a simple salad, and it's a true crowd-pleaser. It is a relatively simple dish to prepare, and the effort is rewarded when you taste that first mouthful of juicy chicken, tangy tomato sauce, and stringy, savoury cheese.

You can use cheddar, but mozzarella is more authentic

While you can use cheddar cheese on chicken parmigiana, mozzarella is the more authentic choice.

Chicken parmigiana, also known as chicken parmesan, is an Italian-American dish that consists of thin breaded chicken cutlets that are typically fried and then baked with marinara sauce, and cheese. The dish is similar to the famous Italian dish, eggplant parmesan, also known as "parmigiana di melanzane" in Italy. It is believed that Italian immigrants in America drew inspiration from eggplant parmesan to create chicken parmesan.

Mozzarella is the traditional cheese used in chicken parmigiana, adding a stringy, melty, and cheesy element to the dish. The chicken is typically coated in breadcrumbs and fried, creating a crispy texture. The marinara sauce adds a rich, tangy tomato flavour, and when paired with the mozzarella, creates a delicious combination.

Some variations of the recipe include layering toppings such as ham or bacon, or switching the cheese to cheddar. However, these changes alter the classic Italian-American flavours that make chicken parmigiana so popular.

To make the perfect chicken parmigiana, it is important to focus on a few key elements. Firstly, tenderize the chicken by pounding the cutlets to a thickness of about 1/2 inch. This helps break down the muscle fibres and naturally tenderizes the meat. Secondly, create a flavourful breading by mixing breadcrumbs with parmesan cheese, salt, and pepper, and Italian herbs. This adds a bold, crispy coating to the chicken. Lastly, bake the chicken in a stainless steel pan rather than glass to achieve a crispier crust.

By following these tips and using mozzarella cheese, you can create an authentic and delicious chicken parmigiana that your family and friends will love!

Parmigiana is named after the Parma region of Italy

Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes such as salads. Slivers and chunks of the hardest parts of the crust (also called the rind) are sometimes simmered in soups, broths, and sauces to add flavor. They can also be broiled and eaten as a snack or infused in olive oil.

In the Old World, that is Italy before the large-scale emigration of Italians from Italy to America, proteins like chicken were not widely available. As such, the prototypical chicken parmigiana was made with breaded, fried slices of eggplant instead of chicken, for a dish called melanzane alla Parmigiana.

In modern times, chicken parmigiana is a staple of Italian-American cuisine. It is found tucked into a hero or plated with a side of spaghetti. It has been pounded with a mallet, coated with breadcrumbs, covered in sauce, and topped with cheese in home kitchens and gourmet restaurants for longer than most can remember.

Bread the chicken with flour, egg, and breadcrumbs

Breading chicken is a simple process that can be done in three steps. Firstly, pat the chicken dry with a paper towel. This is an important step as any residual moisture on the chicken will prevent the flour from sticking. Next, dredge the chicken in flour, shaking off any excess. The flour acts as a barrier between the fat in the pan and the moisture in the chicken breast. Finally, dip the chicken in egg, and then into the breadcrumbs.

The type of breadcrumbs you use is up to you and depends on the texture you are looking for. For a thinner coating, use classic store-bought breadcrumbs. For something lighter but with a bit more texture, opt for panko. If you want more control over the texture and ingredients, you can make your own breadcrumbs.

You can also add seasoning to your breadcrumbs for extra flavour. For example, a traditional Italian method for schnitzels is to add parmesan to the crumb mixture. This adds extra flavour and makes the crumb mixture crispier and golden.

Once you have breaded your chicken, you can cook it in a variety of ways, including baking, shallow frying, deep frying, or air frying.

Marinade the chicken to keep it juicy

A good marinade is essential to keeping your chicken juicy and full of flavour. A dry brine is better than a liquid marinade, as the latter can make the crumb soggy. A dry brine will also trap moisture in the chicken flesh, ensuring the meat is extra juicy and moist once cooked.

Ingredients

You can use a variety of ingredients to make a marinade, but it's best to include an acid (like lemon juice or vinegar), some fat, and something sweet. Here are some specific ingredients you can use:

• Olive oil
• Lemon juice and zest
• Salt and pepper
• Italian mixed herbs
• Garlic
• Soy sauce
• Worcestershire sauce
• Brown sugar
• Dried rosemary
• Dijon mustard
• Balsamic vinegar

Method

Place your chosen ingredients into a large mixing bowl and whisk together. You can also put them straight into a large ziplock bag that will be used for marinating the chicken. Place the chicken in the bag and gently massage so that the chicken is coated in the marinade. Leave to marinate for at least 30 minutes, but no longer than 24 hours.

Cooking

After marinating, remove the chicken from the bag and place on a plate or baking dish. Cook the chicken on a preheated grill, in the oven, or on the stovetop.

• For grilling, place the chicken on a medium-high heat grill for 5-6 minutes on each side, or until cooked through. Baste the chicken with the leftover marinade as it cooks.
• For baking, place the chicken on a baking sheet and cook for 18-22 minutes in an oven preheated to 400°F, or until the chicken is cooked through.
• For stovetop cooking, place a skillet on medium-high heat and lightly grease. Cook the chicken for 8-10 minutes on each side, or until cooked through.

Tips

• Poke holes in the chicken with a fork to help the marinade penetrate quickly.
• Don't marinate the chicken for longer than 24 hours, as this can make the meat tough.
• Bring the chicken to room temperature before cooking.
• Don't overcook the chicken! Chicken is cooked when it reaches an internal temperature of 165°F.
• Let the chicken rest for at least 5 minutes before serving.

Frequently asked questions