When it comes to classic Italian dishes, chicken parmigiana is up there with staples like lasagna and spaghetti. Chicken parm is a classic dish in Italian restaurants all over the world. Its thinly sliced chicken, red sauce, and cheese are enough to please even the pickiest eaters. But how did this dish get started, and how can operators take full advantage of its deliciousness? Let’s dive into the world of Italian cuisine and find out.
Why Is Chicken Parmesan Made With Mozzarella Cheese?Chicken parmesan is a classic Italian-American dish that has become beloved comfort food for many A crunchy, breaded chicken cutlet topped with tomato sauce and melted cheese – what’s not to love? But if you’ve ever looked closely at the ingredients, you may have noticed something strange. Why is this dish called chicken parmesan when it’s made with mozzarella cheese instead of parmesan? We’re here to unravel the mystery behind this ingredient swap.
The Story Behind the Name: To understand why mozzarella is used in chicken parmesan, we need to look at how the dish came to be. Melanzane alla parmigiana is an Italian dish that is similar to chicken parmesan. It is made of layers of breaded and fried eggplant baked with tomato sauce and parmesan cheese.
When Italian immigrants came to America, they adapted the dish to incorporate ingredients that were more readily available and affordable in the States. Meat, including chicken, was much cheaper than in Italy. So the eggplant was replaced with chicken cutlets, giving birth to the chicken parmesan we know today.
The name parmigiana comes from the cooking style, which involves layering and topping the dish with parmesan cheese. So the name chicken parmesan was retained even after swapping in mozzarella as the melting cheese.
Why Mozzarella Is Used Instead Of Parmesan
There are a few reasons mozzarella became the go-to cheese for chicken parmesan rather than parmesan:
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Melting properties: Mozzarella has a lot of water in it, which lets it melt easily when baked. It is hard to melt Parmesan because it is dry and hard.
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Mild flavor – Mozzarella has a mild milky flavor that blends well with the tomato sauce without overpowering it. Parmesan has a very sharp, salty flavor.
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Texture – Melted mozzarella gives chicken parmesan a soft, gooey texture and stretchiness. Parmesan would make it dry and crumbly.
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Price: Mozzarella is a lot less expensive than parmesan, even good parmesan. This keeps costs down for restaurants.
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Popularity – Mozzarella is an extremely popular cheese used on pizza and pasta dishes, so it was a natural choice for chicken parmesan. Parmesan is more niche.
Because it melts easily, is mild, and is cheap, mozzarella is the best cheese for making chicken parm that has the right amount of gooeyness and flavor. Parmesan is often sprinkled on top to make it taste sharp and salty.
Mozzarella’s Role In Chicken Parmesan
Mozzarella really is the MVP of chicken parmesan. Here are some of the key things it brings to the dish:
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Provides a binding element – The melted mozzarella acts as a glue that holds all the layers of chicken, tomato sauce, and parmesan together.
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Adds creaminess – Mozzarella gives chicken parmesan a rich, creamy texture that perfectly complements the crispy breaded exterior.
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Balances flavors – The mildness of the mozzarella allows the chicken flavor, spices, and tanginess of the sauce to still shine through.
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Gooey satisfaction – When you get that first bite with melted mozzarella strings stretching from the chicken to your mouth, it’s cheese paradise.
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Aesthetic appeal – Molten, melted mozzarella just looks so appetizing oozing over the top of chicken parm. It’s a visual treat.
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Comfort food factor – Melty mozzarella adds to the nostalgic comfort food appeal of chicken parmesan.
Traditional And Modern Twists
The traditional cheese pairing for chicken parmesan is mozzarella with parmesan on top. But some modern twists substitute or add different cheeses:
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Provolone – Similar melt to mozzarella but with a sharper, tangier flavor.
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Fontina – Adds a nutty, earthy flavor and super creamy texture.
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Ricotta – Mixed with mozzarella, ricotta gives a fluffier, creamier consistency.
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Feta – A bit salty and crumbly, feta adds a nice texture contrast.
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Gruyere – Imparts a rich, complex flavor with subtle Swiss cheese notes.
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Cheddar – Extra sharp cheddar can hold its own against the tomato sauce.
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Parmesan-Romano blend – An extra punch of parmesan flavor and saltiness.
Feel free to play around with cheese combinations to put your own unique spin on chicken parm! Just be sure to retain that all-important mozzarella for meltability.
Making The Perfect Chicken Parmesan
To make restaurant-quality chicken parmesan at home, here are some helpful tips:
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Use fresh, high-quality mozzarella. Low moisture whole milk or fresh mozzarella work best.
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Bread chicken cutlets evenly and fry until crispy golden brown. This prevents sogginess.
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Don’t overbake. Cheese can dry out and separate if baked too long.
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Add mozzarella halfway through baking so it melts but doesn’t burn.
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Use flavorful tomato sauce made from fresh or canned tomatoes.
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Grate parmesan fresh rather than using pre-grated cheese which has anti-caking agents.
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Drizzle extra virgin olive oil and fresh basil over the finished dish for extra flavor.
Chicken parmesan brings together so many delicious Italian flavors and textures, with mozzarella playing a crucial binding role. Hopefully this gives you an appreciation for how this classic comfort dish came to be and why gooey mozzarella is so integral to getting it just right. Mangia!
The Birth of a Classic: Uncovering the Story
This dish is so popular and loved by everyone that it’s easy to think it’s an old recipe that has been making people happy for hundreds of years. However, chicken parmigiana is a relatively new invention. It didn’t start to dominate the U. S. around the 1950s, but that popularity is as widespread as ever today.
The origins of chicken parmigiana do go back to old Italy, but people made it with eggplant, not chicken. The simple reason for this change is that chicken was too expensive for most households. Eggplant, though, could be grown in the backyard. This vegetarian dish was called mellanzane alla parmigiana, primarily made in Southern Italy.
However, once Italian immigrants came to America, they discovered that meats were cheaper and more widely available. This is why many dishes today feature options like meatballs. Immigrants decided to swap eggplant for chicken, and a classic was born. Once it started appearing in recipe books and Italian restaurants, chicken parmigiana became a fan favorite worldwide.
Chicken Parmigiana and the Art of Pasta Pairings
If you know anything about Italian cooking, you know that pasta is a mainstay. And if you know anything about Italian pasta, you know there’s a shape and style that should be paired with just about every sauce or dish. Options like penne, ravioli, spaghetti, and fettuccini all have recognizable shapes and features, and those attributes are ideal for delivering certain flavors.
Although dozens of varieties are available, chicken parmigiana works best when paired with a noodle-shaped pasta like spaghetti. However, individuals and restaurants can experiment with different pasta shapes that enhance the dining experience.
The Trick To A Great Chicken Parmesan Is In The Cheese
FAQ
Why is it called chicken parm if it uses mozzarella?
In Italian-American food, chicken parmesan is usually made with breaded and fried chicken cutlets topped with tomato sauce and cheese, which can be provolone, mozzarella, or a mix of the two. Thus, the name reflects its culinary heritage rather than the dominant cheese.
Do I need mozzarella for chicken parmesan?
Curiously, most versions of chicken Parmesan only use mozzarella. Here, I’m going with a delicious mixture of fresh mozzarella, tangy Provolone and real Parmesan. Another little trick I employ here is to add some grated Parmesan to the breadcrumbs, which adds another layer of flavor.
What’s the difference between chicken parmesan and Chicken Parmigiana?
Chicken parmesan and chicken parmigiana are the same dish, just two different names for it. The term “parmigiana” is the Italian word, while “parmesan” is the anglicized version.
Are mozzarella and parmesan the same cheese?
You can choose any cheese as you like but parmesan and mozzarella are greatly different cheeses. Parmesan is a lot dryer and sharper taste than mozzarella. If a recipe calls for parmesan you can use mozzarella but the recipe will come out much different.