Classic Chicken Parmesan Recipe (2024)

FAQs

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

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.

While chicken parm is often served with spaghetti in restaurants, it isn't mandatory. When preparing it at home you can choose anything from linguine and fettuccine to rigatoni and farfalle depending on your personal preference.

This Chicken Parmesan Recipe is wonderful over hot pasta and served with Caesar Salad or Roasted Asparagus on the side. It can also be served as a hot sandwich on a toasted bun; yum!

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.

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.

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.

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.

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.

What not to put with parmesan? ›

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!

The best reheating method is to remove the plastic wrap, take the lid off of the covered oven-safe container and place it in a preheated oven at 400 degrees for 35-45 minutes.

Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.

Parmesan Cheese in Italy

In the European Union, “parmesan” is accepted as a translation of Parmigiano-Reggiano. Within these countries, the two terms refer to the same cheese.

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 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.