Classic Chicken Parmigiana | Easy Chicken Parm 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.

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 cheese. A quantity of ham or bacon is sometimes added.

Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm. This would also be another good scenario for a liquid vegan substitute.

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

The use of the parmesan, mozzarella and provolone together leads to a really nice balance of cheesy flavor as opposed to just using mozzarella, which is how I have made it in the past. This will definitely be my favorite “go to” Chicken Parmigiana recipe for now on.

Parmigiana, known as Parmigiana di Melanzane or Melanzane alla Parmigiana, is a classic Italian dish made with thinly sliced, floured and fried eggplant layered with tomato sauce and cheese and baked in the oven. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version.

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.

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.

Be cautious not to touch or turn the chicken too much. The same goes for baking your cutlets—give them space, flip them once, then it's hands off. The breading is also more likely to come off if the cutlets are touching each other. These steps will guarantee that breading stays on your 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.

Can you use milk instead of eggs for chicken parm? ›

Here are some common egg substitutes for breading: Milk or Buttermilk:Dip the meat in milk or buttermilk before coating it with the breading. This helps the breading adhere to the meat. You can use dairy or non-dairy alternatives like almond milk or soy milk.

Delicate and ultra-crisp, sugar-free cornflakes also make a great breadcrumb or panko substitute, especially for coating chicken. Crush them with a rolling pin in a large plastic bag to turn them into crumbs.

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.

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.