The great pub favorite Chicken Parmigiana (or Chicken Parmesan) is finally here! Pollo alla parmigiana is Italian, but Aussies call it Parma, Parmi, or “a schnitty with tomato sauce and cheese.” You’ll love this homemade recipe with extra-crispy schnitzel, the best parmigiana sauce ever, and juicy chicken marinated in herbs.
Aussies love good pub grub. But all too often, the standard pub Parmi comes with soggy crumbing, dry chicken, a sub-par tomato sauce and greasy melted cheese.
Chicken Parmesan is one of the most beloved Italian-American dishes, featuring breaded chicken cutlets smothered in tomato sauce and melted cheese While traditional recipes don’t call for marinating the chicken, doing so can take this classic dish to new heights of flavor But should you actually marinate the chicken for Chicken Parmesan? Let’s dive into this debate and settle it once and for all.
The Case for Marinating Chicken Parmesan
Marinating the chicken provides some clear benefits
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Keeps food from drying out: chicken breast can dry out quickly while cooking. A marinade adds moisture to chicken, making it tender and juicy even after it’s been baked or fried.
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Infuses flavor: Marinating allows seasoning and aromatics to directly penetrate the chicken. This adds a layer of flavor that perfectly complements the sauce and cheese.
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Tenderizes: Acidic ingredients in the marinade gently break down chicken proteins, making it more tender.
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Enhances overall dish: Marinated chicken takes the completed dish from good to incredible. The extra flavor dimension gives it a special something.
So marinating clearly has some advantages. But it’s not quite a universal yes for Chicken Parmesan.
Choosing the Right Marinade
To successfully marinate for Chicken Parmesan, the marinade must align with the dish’s flavor profile. The wrong marinade can overpower or clash rather than complement.
These ingredients make excellent marinade choices:
- Italian herbs like oregano, basil, parsley
- Garlic
- Lemon juice or vinegar for acidity
- Olive oil as the fat
- Salt and pepper
Ingredients to avoid include soy sauce, hot chilies, and overly sweet elements. The marinade should support the Italian essence, not detract from it.
Marinating Best Practices
Marinating properly ensures safety and ideal flavor infusion:
- Marinate for 2-4 hours at minimum, 8 hours maximum.
- Use nonreactive containers like glass or plastic.
- Always marinate in the fridge.
- Pat chicken dry before breading so the coating sticks.
- Never reuse raw marinade. Boil it if you want to repurpose.
Frequently Asked Questions
Here are answers to some common questions about marinating chicken for Chicken Parmesan:
Can I marinate frozen chicken?
Yes, marinating while frozen helps thaw and infuse flavor simultaneously. Adjust timing as needed.
What if I’m short on time?
Even 15-30 minutes makes a difference. For pressed timelines, rub some marinade into the chicken along with the breadcrumbs.
Does marinade affect the breading?
Yes, if chicken is wet, breading won’t adhere properly. Pat it very dry post-marinade before breading.
Can I reuse leftover marinade?
Never reuse raw marinade due to bacteria risks. Boil it thoroughly first if repurposing as a sauce.
Can I use Italian dressing as the marinade?
You can, but check the ingredients first. Opt for a simple oil and vinegar based one over thick creamy dressings.
How does marinating impact cooking time?
It doesn’t significantly affect cooking time. Use a meat thermometer for doneness.
What if I over-marinate?
Over-marinating can lead to mushy chicken. Stick to the recommended timeline and avoid highly acidic marinades.
Can I use a dry rub instead?
It tastes good, but a dry rub won’t make the meat tender or add moisture like a wet marinade will.
Conclusion
Marinating chicken for Chicken Parmesan takes the dish to the next level by providing moisture, tenderness, and built-in flavor. Use an Italian-inspired marinade and proper techniques for best results. With perfectly marinated chicken, you’ll never go back to the plain breaded version again. This simple step elevates Chicken Parmesan into the upper echelon of Italian food glory.
How to make Chicken Parmigiana Sauce
Nothing ground breaking in the method, but it’s worth noting that the sauce is a thick saucy consistency, not a stodgy dry dolloping consistency (which kind of defeats the purpose of having delicious tomato sauce smothered on our Parmi!).
This is what the sauce should look like:
In the US, it’s called “breading.” Since it’s called “bread crumbs,” I think both “breading” and “crumbing” make sense.
Here’s what you need for the crumbing. It’s a classic schnitzel…but with extra flavour from the parmesan, herbs and garlic!.
- Flour – for dusting. This first, then the egg, which makes a strong glue for the breadcrumbs.
- Onion and dried herbs from Italy to add to the egg for a more subtle flavor Layers upon layers of flavour, all throughout this parmi!.
- You can make your schnitzel crispier with Panko breadcrumbs, which are bigger than regular breadcrumbs. You can find it next to regular breadcrumbs or in the Asian aisle (hint: lower prices there!).
- When I grate my own parmesan, the grains are too small for my taste, so I like to use the sand-like store-bought kind. Parmesan in crumbing is a traditional Italian method for schnitzels. And it makes the schnitzel more golden and crisp. It also gives it a great extra flavor. When parmesan is cooked, it is very crispy!.
Amount of oil to use
You don’t need to deep fry chicken parmigiana. Just shallow fry is fine – it doesn’t matter if you get some brown spots from the chicken touching the base of the skillet/pot because it gets covered in sauce.
You only need a little oil to make the breadcrumbs really crispy; you can use as little as 1. 5cm / 1/2″ of oil though 2cm / 3/4″ is ideal.