Patrick Oconnell
Chicken Parmesan, or chicken parm, is an Italian-American dish. The name comes from the Parma region of Italy, but the dish itself is not found in Italy. The dish is usually made with mozzarella, but can also be made with a mixture of mozzarella, provolone and parmesan, or just parmesan.
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella, Parmesan, Provolone |
| How it's used | Mixed with breadcrumbs, topped on chicken |
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What You'll Learn
Mozzarella is often used on chicken parm
Chicken Parmesan, or chicken parm, is an American dish derived from melanzane alla parmigiana, which comes from the Parma region of Italy.
Chicken parm is often made with mozzarella cheese. Some recipes call for a blend of mozzarella and Parmesan, while others suggest using mozzarella, tangy Provolone and Parmesan.
Mozzarella is a popular choice for chicken parm because it has a mild, creamy flavour and melts well. It can be shredded or sliced and placed on top of the chicken before broiling, or mixed with breadcrumbs and used as a coating.
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Parmesan is also used
Parmesan is a hard, granular cheese with a strong, tangy flavour. It is made from cow's milk and is aged for at least 12 months, with some varieties being aged for up to 36 months. Parmesan is a versatile cheese that can be used in a variety of dishes, from pasta to salads. It can be grated, shredded, or melted, and it adds a savoury, salty flavour to any dish.
While Parmesan is a popular choice for chicken parm, it is not the only option. Mozzarella, provolone, and other cheeses can also be used, depending on personal preference. Some people like to mix different cheeses together to create a unique flavour profile.
Chicken parm is an Italian-American dish that is not typically found in Italy. It is derived from melanzane alla parmigiana, a dish from the Parma region of Italy. The "parm" in chicken parm refers to the region, not the cheese. However, Parmesan cheese is a popular choice for this dish, as it adds a tangy, savoury flavour that pairs well with the other ingredients.
When making chicken parm, it is important to use high-quality ingredients, including the cheese. Fresh, high-quality Parmesan will have a better flavour and texture than pre-grated, lower-quality options. It is also important to consider the balance of flavours in the dish and not overpower the other ingredients with too much cheese.
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Provolone is another option
Chicken Parmesan, or chicken parm, is an American dish derived from the Italian melanzane alla parmigiana. It is usually made with mozzarella, but some recipes also use Parmesan, or a mixture of the two. Provolone is another option, and can be used in combination with mozzarella and Parmesan for a tangy flavour. It can also be used on its own, or with mozzarella.
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A blend of mozzarella and parmesan is a popular choice
Chicken Parmesan, or chicken parm, is an Italian-American dish. It is derived from melanzane alla parmigiana, a dish from the Parma region of Italy.
Chicken parm is usually made with mozzarella, but a blend of mozzarella and parmesan is a popular choice. Some recipes also add provolone to the mix. The parmesan can be mixed with breadcrumbs to coat the chicken, and the mozzarella can be shredded or 'shingled' on top.
The exact type of cheese used is not too important, and chicken parm can be made with any cheese you like.
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You can use any cheese you like
Chicken Parmesan, or chicken parm, is an American dish derived from the Italian melanzane alla parmigiana. While the traditional recipe uses mozzarella, you can use any cheese you like. Some recipes call for a blend of mozzarella and Parmesan, while others suggest using provolone, or even Gouda or pepper Jack. You can also mix cheese into the breadcrumb coating.
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Frequently asked questions
Mozzarella, provolone, and parmesan.
Yes, you can use whatever cheese you like.
No, you can use a blend of two or just one.
You can add the cheese to the breadcrumb coating and on top of the chicken.
Chicken parm is an Italian-American dish derived from melanzane alla parmigiana.
