My Ultimate Guide to Chicken Parmesan: From Crispy Cutlets to Cheesy Perfection

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Introduction

I remember the first time I tasted chicken parmesan. The crispy, fried cutlet, the tangy tomato sauce, and the melted, gooey cheese all came together perfectly in one bite. It was pure comfort food. Chicken parmesan is a dish of breaded chicken cutlets topped with tomato sauce and melted cheese. It’s a favorite for many because of its satisfying flavors and textures. I want to show you how to make the best chicken parmesan, addressing any common problems and sharing my expert tips.

Why We Love Chicken Parmesan

Chicken parmesan is a very popular dish because it is comforting and delicious. The combination of fried, saucy, and cheesy elements makes it irresistible. It has roots in Italian-American cuisine and has become a staple in many restaurants. Many different versions exist, but the basic concept remains the same.

Ingredients: The Building Blocks of Delicious Chicken Parmesan

To make the best chicken parmesan, you need to start with quality ingredients. Here’s a breakdown:

• Marinara Sauce Ingredients
  • Olive Oil: I like to use extra-virgin olive oil for cooking the onions and garlic. I prefer a neutral oil for frying the chicken.
  • Onion and Garlic: Finely chop one yellow onion and six cloves of garlic.
  • Crushed Tomatoes: Use one 28-ounce can of good quality crushed tomatoes. I find crushed tomatoes are better than tomato puree. You can also use whole tomatoes pulsed in a blender.
  • Fresh Basil: Use two large sprigs of basil for the sauce. Keep the stems on because that is where most of the flavor is.
  • Seasonings: Add salt, black pepper, red pepper flakes, and a pinch of sugar to taste.
• Chicken Ingredients
  • Chicken Cutlets: You’ll need six boneless, skinless chicken cutlets, about 1/4 inch thick. If you can’t find cutlets, pound chicken breasts to the right thickness.
  • Panko Breadcrumbs: Use one cup of panko breadcrumbs for a crispy coating.
  • Parmesan Cheese: You will need two cups of finely grated Parmesan cheese in total, divided for the breading and cheese topping.
  • All Purpose Flour: You’ll need about 3/4 cup of all-purpose flour.
  • Eggs: Use two large eggs, beaten with a tablespoon of water, for the egg wash.
  • Neutral Oil: Use one cup of vegetable or canola oil for frying.
  • Mozzarella Cheese: You’ll need one cup of freshly shredded mozzarella cheese. I think freshly shredded melts better than pre-shredded cheese.
  • Optional Cheeses: You can use provolone or other cheeses for added flavor.
  • Garnish: Chop some fresh basil for a garnish.
• Ingredient Quality Deep Dive
  • Good quality canned tomatoes make the best sauce. I prefer Muir Glen or San Marzano brands.
  • For the cheeses, buy blocks of mozzarella and parmesan and shred them yourself for better melting and flavor.
  • Select fresh basil that has bright green leaves and a strong aroma. Store it in a glass of water or in the fridge in a plastic bag.
  • Panko breadcrumbs will give a very crispy texture. I think their texture is better than regular breadcrumbs.

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Step-by-Step Guide to Making Chicken Parmesan

Follow these steps to make the best chicken parmesan:

• Preparing the Marinara Sauce:
  1. Heat olive oil in a pot over medium heat.
  2. Add the chopped onion and garlic. Cook until they are soft and translucent, about 15 minutes. Covering the pot will speed up the process. I also stir the garlic and onion occasionally to avoid burning.
  3. Add crushed tomatoes and basil (including stems) to the pot.
  4. Simmer the sauce, stirring occasionally, until it thickens. This can take about 30-45 minutes.
• Preparing the Chicken Cutlets:
  1. Pound the chicken breasts to an even 1/4 inch thickness. I like to put the chicken between plastic wrap before pounding.
  2. Season the chicken with salt and pepper.
  3. Set up a breading station with flour, the egg and water mixture, and panko breadcrumbs mixed with Parmesan cheese.
  4. Dredge each cutlet in flour, then egg, then breadcrumbs. Make sure to cover the entire surface. I like to shake off any excess before moving on.
  5. Let the breaded chicken rest for 10-15 minutes before frying.
• Frying the Chicken:
  1. Heat a neutral oil in a skillet to 350°F. I use a thermometer to make sure the oil is the right temperature.
  2. Fry the breaded cutlets until golden brown, about 1-2 minutes per side. Do not overcrowd the pan when frying.
  3. If you are shallow frying, baste the chicken with hot oil to ensure it is well-fried.
  4. Place the fried chicken on a wire rack to drain excess oil.
• Assembling and Baking:
  1. Place a layer of marinara sauce in a baking dish.
  2. Arrange the fried cutlets in the baking dish.
  3. Top each cutlet with marinara sauce.
  4. Add a mixture of mozzarella and Parmesan cheese on top of the sauce.
  5. Bake or broil until the cheese is melted and bubbly. This should take just a few minutes. Keep a close watch to avoid burning.
  6. Garnish with fresh basil and serve.

Tips for the Best Chicken Parmesan

Here are some extra tips to help you succeed:

• Achieving Maximum Crispiness:
  • Use panko breadcrumbs for a better crunch.
  • Add Parmesan cheese to the breading for more flavor.
  • Make sure the chicken is thin and evenly pounded.
  • Fry the chicken at 350°F until golden brown.
  • Don’t overcrowd the pan when frying.
  • Baste the chicken with oil if shallow frying.
• Avoiding Soggy Chicken Parmesan:
  • Don’t put any sauce under the chicken.
  • Serve any extra sauce on the side.
  • Use a thick tomato sauce that won’t run.
  • Make sure your broiler is hot before the chicken comes out of the skillet.
  • Don’t use too much sauce or cheese.
• Expert Techniques:
  • Use a thermometer to check the oil temperature.
  • Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F.
  • Grate the onion instead of chopping it to save time.
  • Add basil stems to the sauce for enhanced flavor.
  • Freshly shred mozzarella because pre-shredded cheese doesn’t melt well.

Alternative Cooking Methods

You can also make chicken parmesan using these methods:

• Baking Instead of Frying:
  • Bake breaded chicken breasts in the oven instead of frying to reduce fat.
  • Bake at 350°F for about 40 minutes. Then add the sauce and cheese, and bake for another 15 minutes.
• Air Fryer Method:
  • Air fry the breaded chicken for a healthier, crispy option.
• Skillet Chicken Parmesan
  • You can prepare the whole dish in a skillet if you like.

Troubleshooting Guide

Here’s how to fix common chicken parmesan problems:

• Breading is Falling Off:
  • Shake off excess flour and egg.
  • Let the breaded chicken rest before frying.
• Sauce is Too Watery:
  • Simmer the sauce for a longer time.
  • Use good quality canned tomatoes.
• Chicken is Undercooked:
  • Use a meat thermometer to check the temperature.
  • Cook the chicken for longer if it’s too thick.
• Cheese is Burning:
  • Keep a close watch during the broiling.
  • Make sure the broiler is at the correct temperature.
• Chicken is not Crispy:
  • Ensure the oil is at 350°F.
  • Do not overcrowd the pan when frying.
  • Make sure the breading completely covers the chicken, and you are using panko breadcrumbs.

Serving and Pairing Suggestions

Chicken parmesan goes well with these:

• Classic Pairings:
  • Serve over pasta like spaghetti, bucatini, or fettuccine with extra marinara sauce.
  • Add garlic bread or garlic knots.
• Side Dishes:
  • Garlic mashed potatoes.
  • Roasted asparagus, broccoli, or Brussels sprouts.
  • Caesar or wedge salad.
  • French fries (it’s a tradition in Argentina).
• Wine Pairings:
  • Chianti or Pinot Grigio are good choices.
• Appetizers and Desserts:
  • Consider a simple salad or a light dessert like tiramisu.

Chicken Parmesan Variations

There are many ways to vary chicken parmesan. Here are some ideas:

• Chicken Nugget Parm Casserole
• Buffalo Chicken Parm
• Chicken Parm Pinwheels
• Skillet Chicken Parmesan
• Baked Chicken Parmesan
• Butter-Dipped Parmesan Chicken Nuggets
• Feel free to make your own variations, too!

Addressing Dietary Needs

Here are some tips for different dietary needs:

• Gluten-Free Options:
  • Use gluten-free breadcrumbs or almond flour.
• Dairy-Free Options:
  • Use dairy-free cheese substitutes.
• Lower-Fat Options:
  • Bake instead of fry and use leaner chicken.
• Vegetarian/Vegan Adaptations:
  • Try using eggplant or firm tofu instead of chicken.

Conclusion

Making great chicken parmesan is achievable if you follow the right steps. Remember, the key to crispiness is using panko and ensuring the oil is at the correct temperature. A flavorful sauce makes all the difference. I encourage you to try my recipe, experiment with variations, and share your results. I know that you will enjoy making and eating your homemade chicken parmesan.