The Best Three-Cheese Chicken Parmesan Recipe to Feed Your Family (2024)

FAQs

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

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.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

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.

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.

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.

Right before serving, she makes a simple salad of greens topped with olive oil and lemon to serve on top of the cooked Parmesan chicken. After Ina plates the chicken topped with the salad, she adds some Parmesan shavings on top of the salad before serving.

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.

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, meaning it will not adhere properly to the chicken.

Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil as it has a low smoke point and can't get to a high enough temperature without smoking.

Is it better to fry chicken cutlets in olive oil or vegetable oil? ›

What's the best oil to fry chicken cutlets in? You can fry chicken cutlets in either high heat vegetable oil or olive oil. Just note that olive oil has a lower smoke point and is more likely to burn, so you need to keep a close eye on them as they cook and adjust the heat as needed.

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.

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, that would lead you to believe that it was named after the city of Parma.

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.

The common American pronunciation of “parmesan” as if it were spelled “parmigian” is due to the verbal influence of Italian immigrants; you'll similarly hear Americans pronounce “braciole” as “brashol/brazhol/brajol" and prosciutto as “proSHOOT/proZHOOT”, and “pasta fa*gioli” as “pasta faZOOL/pasta faZHOOL”, all also ...

Pollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you'll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken. Abbreviate the name as much as you want.