Easy Chicken Parmesan Recipe (2024)

FAQs

What is the difference between chicken parmesan and chicken parmigiana? ›

Brace yourself for this one—they're the same dish! 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.

Typical sides would be linguine or spaghetti with the same sauce, and some kind of green vegetables, like zucchini (for its Italian aesthetic). Green salad is a good accompaniment, too.

If you can't find the thinly sliced cutlets at your grocery store, buy three regular chicken breasts, slice them into cutlets so you have six pieces, then pound them out as thin as possible. You can use vegetable or canola oil here. Olive oil is possible too and I made it like this for years, but I prefer canola.

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

Some believe that it was created in Parma, hence the name. Others believe it comes from a Sicilian word that means slabs on a roof, referring to the thin slices of chicken covered in the sauce.

You Don't Start Dry

The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

According to question, Yes, you can make breaded chicken without traditional bread crumbs. There are several alternatives you can use, such as crushed cornflakes, crushed crackers, panko breadcrumbs, grated Parmesan cheese, or even ground nuts like almonds or pecans.

You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!

You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

Why does my breading always fall off? ›

Step 1: Pat the chicken dry

It sounds counterintuitive, but a dry surface will help the flour adhere evenly to the chicken. Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere.

Lard is a great choice for frying chicken because it gives your chicken an excellent flavor and unparalleled crispy crust.

Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce.

Vegetable oil: This oil has been a staple in almost all American households. Since this has a neutral taste, it is great for frying, sautéing, grilling, and baking. Peanut oil: Mostly used in Asian cuisine and industries for bulk frying, it is a great option to add extra flavor to your breaded chicken cutlets.

North America

The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity.

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.

Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana—or parmesan—is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.

So, even though chicken parmesan doesn't heavily feature parmesan cheese (instead using mozzarella), the meat or eggplant is prepared in the Parma style, hence the name.