The BEST Chicken Parmesan Recipe (2024)

FAQs

How do you keep breading on chicken parmesan? ›

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

A thicker, stout pasta shape, like a ridged rigatoni, works well with chicken parmesan because it matches the heft and satisfying texture of the protein. The sauce is also able to cling to the ridges on the surface of the pasta and become a vehicle for aromatics, like crushed garlic and fresh herbs.

Flouring the chicken before dipping it in egg wash helps the sticky coating adhere to the dry pieces of meat, and the gluey egg and flour combo in turn helps the breadcrumbs to stick better.

Not shaking off the excess flour

Excess flour will create a thick coating that prevents the egg mixture from latching onto the meat. Therefore, if you want your breading not to fall off from the meat when deep-frying, you must shake off the excess flour before proceeding.

Slices of fresh mozzarella melted over the browned chicken breasts and simmered marinara sauce add moist, soft texture and milky flavor.

Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone.

Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

Pasta Dishes

A bona fide classic, nothing goes better with a cheesy, chicken parmigiana recipe than a hearty pasta side. Pasta recipes are tasty and simple, which makes them the ultimate pairing for your protein-packed main.

Pasta: Serve Chicken Parm with a side of spaghetti or fettuccine tossed with garlic butter, or you can try this Pasta with Spaghetti Meat Sauce. If you want your sauce meat-free this Vegetarian Spaghetti Sauce is a great option!

What is the best oil to fry chicken Parmesan in? ›

Olive Oil: I prefer to use extra-virgin olive oil to cook the onion and garlic in, while I use a more neutral oil to fry the chicken. Use your favorite olive oil here, or check out our list of the best olive oil brands.

To maximize crispiness, I use panko breadcrumbs and fry the chicken in a little more oil (about an inch) than you might normally use when making parm. As soon as the cutlets are nicely browned and cooked all the way though, drain them on a rack or paper towels. They're crunchy; this will help them stay that way.

How do you get Panko to stick to chicken? I have found the best way is to put chicken in a bowl and add just plain old cheap mustard and add whatever seasonings you like. Mix and coat with mustard and dip in Panko crumbs. No, you have no mustard taste after baking and you get nice crispy chicken.

Storage: Store leftover cooked chicken cutlets covered in the refrigerator for up to 4 days. Make ahead: The cutlets can be pounded out, breaded, and stored covered in the refrigerator one day in advance. Unfortunately, they cannot easily be frozen and then reheated in a pan or oven.

Editor: One option is just dipping the fish or chicken breast in melted butter before rolling it in the spices or coating, like we did in this Blackened Chicken recipe. You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first.

Let the coated chicken pieces rest on a plate for at least 15 minutes and up to 30 at room temp. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading.