Randy Chandler
Chicken parm is an Italian-American dish that is typically made with a blend of mozzarella and parmesan cheese. However, some recipes call for the use of provolone cheese as well. The parm in chicken parm refers to the Parma region of Italy, where the dish originated, and not specifically to the type of cheese used.
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella, Parmesan, Provolone |
| How to use | Mix Parmesan with breadcrumbs, top with mozzarella |
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What You'll Learn
Mozzarella
Chicken Parmesan is an Italian-American dish, which is not found in Italy. It is a variation of the dish melanzane alla parmigiana, which is made with aubergine instead of chicken. The name 'parmigiana' refers to the Parma region, and not to the type of cheese used.
When making Chicken Parmesan, the mozzarella is usually added towards the end of the cooking process. It is placed on top of the chicken and tomato sauce and then broiled for a few minutes. This allows the mozzarella to melt and become stringy, creating a delicious, gooey texture.
When selecting mozzarella for Chicken Parmesan, it is best to choose a fresh variety. Fresh mozzarella has a higher moisture content, which contributes to its soft, creamy texture and mild flavour. It is also important to shred or slice the mozzarella thinly to ensure even melting and distribution throughout the dish.
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Parmesan
Chicken Parmesan, or chicken parm, is an Italian-American dish that is not typically found in Italy. The dish is made with breaded chicken breast, tomato sauce, and cheese. While some recipes for chicken parm call for a blend of mozzarella and Parmesan, others use just Parmesan. The cheese is mixed with breadcrumbs to create a crispy coating for the chicken, and is also often sprinkled on top of the dish before serving.
When choosing Parmesan for chicken parm, it is important to select a high-quality cheese. Look for a cheese that is firm and dry, with a slightly nutty aroma. Avoid Parmesan that is wet or has a strong ammonia smell, as this indicates that it is past its prime. Grate the Parmesan yourself, rather than buying pre-grated cheese, as this will result in a fresher-tasting dish.
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Provolone
Chicken parm is a delicious dish that can be made with a variety of cheeses, including mozzarella, parmesan, or provolone cheese. In this article, we will focus on the use of provolone cheese in chicken parm and provide some tips and tricks for achieving the perfect dish.
To prepare the chicken, start by pounding the breasts to an even thickness. This will ensure even cooking and a tender final product. Then, set up a breading station with flour, egg, and breadcrumbs. Season the flour and breadcrumbs with Italian herbs such as basil, oregano, and thyme for added flavour. Dip the chicken in the flour, then egg, and finally, coat it evenly with the breadcrumbs.
For the provolone, slice or grate the cheese and set it aside. Heat a pan with a thin layer of oil and fry the breaded chicken until golden brown on both sides. Once cooked, transfer the chicken to a baking dish and top with a generous layer of provolone. Place the dish under the grill for a few minutes until the cheese is melted and bubbly.
Finally, serve your chicken parm with a side of your choice, such as pasta or roasted vegetables. Enjoy the creamy, cheesy goodness of the provolone paired with the juicy, breaded chicken. Feel free to add a sprinkle of chopped fresh basil or parsley on top for a pop of colour and freshness.
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Breadcrumbs
- Fresh breadcrumbs: These are made from fresh bread, such as a loaf of white or whole wheat bread. They are usually coarser than dried breadcrumbs and can add a nice texture to the dish.
- Dried breadcrumbs: These are made from dried bread and are often available in stores. They are finer and lighter than fresh breadcrumbs, and can be a good option if you want a lighter coating on your chicken.
- Panko breadcrumbs: Panko is a type of Japanese breadcrumb that is known for its light and crispy texture. It is often used in fried foods, and can be a great option for chicken parm if you want an extra crispy coating.
When preparing the breadcrumbs, it's important to season them well. You can add a variety of herbs and spices, such as oregano, basil, thyme, garlic powder, or red pepper flakes, to give your chicken parm a unique flavour.
The breadcrumbs are typically mixed with the cheese and other ingredients, such as eggs and flour, to create a batter that coats the chicken. This batter is then fried or baked, resulting in a crispy and delicious chicken parm.
Some recipes also call for breadcrumbs to be sprinkled on top of the chicken parm before serving, adding an extra crunchy texture to the dish. This can be a great way to add a bit of variety to the dish and make it even more indulgent.
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Marinara sauce
Chicken Parmesan is an Italian-American dish that is often served with marinara sauce. The marinara sauce is a key component of the dish, providing a warm and tangy base for the stringy mozzarella cheese.
To make a classic Chicken Parm, you'll need to start by breading the chicken breast. This involves coating the chicken in a mixture of breadcrumbs and Parmesan cheese. The chicken is then fried until crispy and golden.
Once the chicken is cooked, it's time to assemble the dish. The marinara sauce is spread over the chicken, and then it's topped with mozzarella cheese. The dish is then placed under the grill for a few minutes to melt the cheese.
Some recipes call for a blend of cheeses, including mozzarella, Provolone, and Parmesan. The Provolone adds a tangy flavour to the dish, while the Parmesan provides a salty, nutty flavour.
While the exact cheese blend may vary, the key to a great Chicken Parm is the combination of crispy, breaded chicken, warm marinara sauce, and stringy, melted cheese.
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Frequently asked questions
You can use mozzarella, Parmesan, or a blend of the two.
Yes, you can also use provolone.
You can mix the cheese into the breadcrumb coating, or sprinkle it on top of the chicken and tomato sauce.
'Parm' refers to Parma, the region in Italy where the dish originated.
