Chicken Parmesan is one of those beloved Italian-American classics that evokes delicious memories of cheesy, saucy comfort food. While variations exist, the standard cheese trio for chicken parm is mozzarella, Parmesan, and provolone. Understanding how each cheese contributes its own unique flavor and texture is the key to recreating this dish properly.
In this article, we’ll dive into the nuances of each cheese proper layering techniques cooking methods, and tips for avoiding common pitfalls when making chicken Parmesan at home. Let’s get cheesy!
The Holy Trinity of Chicken Parmesan Cheese
Mozzarella – The Melt Master
For chicken Parmesan, mozzarella is the best cheese because it melts evenly and has a mild flavor. Low-moisture, part-skim mozzarella is often preferred because it doesn’t make the dish soggy. Fresh mozzarella can also be used, but it needs to be handled more carefully to drain off extra water. Chicken Parmesan is known for being gooey because of the smooth, stretchy texture of melted mozzarella.
Parmesan – The Flavor Bomb
Parmigiano-Reggiano cheese, in particular, gives chicken Parmesan a sharp, nutty, umami-rich flavor that makes it taste better. Adding a lot of grated Parmesan cheese under the mozzarella and on top gives the dish more salty and savory depth and complexity. Parmesan balances and enhances the other flavors.
Provolone – The Creamy Complement
Often overlooked, provolone’s subtle tang and creaminess perfectly complement the mozzarella and Parmesan. Both mild and sharp provolone varieties work well, offering a range of flavor profiles. The addition of provolone contributes another dimension that makes the cheese trifecta complete.
Going Beyond the Cheese Trinity
Most people choose mozzarella, Parmesan, or provolone cheese, but there are other kinds too:
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Asiago – A firm, salty cheese that provides a sharper flavor.
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Romano – Similar to Parmesan but with a stronger, saltier taste.
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Fontina – Offers a nutty, buttery flavor and velvety melting texture.
Feel free to experiment, but remember that deviating too far from the classics can throw off the dish’s flavor balance.
Constructing the Perfect Cheese Layer
It’s just as important to choose the right cheeses as it is to layer them correctly. Here’s a foolproof method:
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Bottom layer: Generously sprinkle grated Parmesan over the breaded chicken cutlets. This adds flavor right on the meat.
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Middle layer: Add slices or shredded provolone over the Parmesan.
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Top layer: Cover completely with shredded mozzarella, leaving no gaps.
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Final touch: Sprinkle more grated Parmesan over the mozzarella for extra flavor.
Cooking Methods for Optimal Cheese
Baking allows the cheese to melt slowly and evenly. Bake at 375°F until bubbly and lightly browned.
Broiling melts the cheese faster but watch closely to prevent burning.
For the best of both worlds, bake first then broil briefly just until the top browns.
Troubleshooting Common Cheese Issues
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Soggy cheese? Use low-moisture mozzarella and drain fresh mozzarella. Don’t oversauce.
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Not enough flavor? Use higher quality Parmesan and more of it!
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Bland cheese? Go for a sharper provolone or add another cheese like Asiago.
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Cheese slides off? Make sure chicken is cooked through before adding cheese.
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Burnt cheese? Broil less time, closer monitor, and use lower rack.
The Final Cheesy Bite
By mastering the cheese layer, cooking method, and proper layering techniques, you can achieve chicken Parmesan perfection. The ideal bite should feature a crisp, golden cutlet blanketed in a molten cheese layer with all three varieties working in harmony. So embrace the cheese and enjoy this Italian-American favorite in all its cheesy glory!
How To Make Chicken Parmesan
• 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. • Onion in yellow Cook until the onion and garlic are soft, sweet, and translucent. • Crushed Tomatoes: The base to our sauce, crushed tomatoes create a smooth, slightly sweet base that is truly superior. I prefer crushed tomatoes to tomato purée to maintain a few tomato chunks. Really opposed to making your own sauce homemade? I won’t judge (too much) if you use jarred pomodoro sauce or marinara instead. • Basil: Please, please do me a favor: don’t take your basil off the stems. The stems are where all the flavor lives, so toss it all in your pasta sauce.
• Panko Bread Crumbs: Panko is what creates the crispy coating on the chicken Parmesan. To make sure the coating is really crispy and even, I think you should add even more panko than you need to your bowl. • Parmesan: I use Parmesan in two ways here: I add it to the panko to create extra flavor, and to the shredded mozzarella for a richer cheese mixture. Panko doesn’t have a super strong flavor on its own, so the addition of Parmesan amps up the flavor and richness of the coating. • Chicken Cutlets: Each bite will taste different depending on how thick the chicken is, so make sure all of the chicken cutlets are 1/4″ thick. Want to make your own cutlets but can’t find any? Buy chicken breasts and pound them! Put the breast between two sheets of plastic wrap and use a meat mallet to make it thinner. You don’t have to go too hard on it—a slight pounding will do the job. No mallet? No problem—you can use a rolling pin or the bottom of a small saucepan. • Mozzarella: Freshly shredded mozzarella is the way to go here. I know it’s extra effort, but trust me: pre-shredded just won’t melt as well here, and you deserve the cheesiest, meltiest chicken Parm possible. • Vegetable (Or Canola) Oil: Use a neutral oil here, like vegetable or canola oil, instead of olive oil. They have a higher smoke point than olive oil, and I prefer to use an oil with a neutral flavor for this recipe. • Basil: I use chopped fresh basil as the garnish to add a touch of green and freshness to our cheesy and saucy fried creation, but if you’d prefer to leave it off, you can.
Like all good things, this recipe starts with cooking down chopped yellow onion and garlic in olive oil. I choose to cover the pot to speed up the process, occasionally stirring the garlic and onion to prevent burning. You’re looking for a few things when cooking your garlic and onions: they should taste sweet, be soft, and appear completely translucent. Once you’ve achieved the 3 golden rules, you’re ready to continue on your journey.
Once your onion and garlic are good to go, it’s time to add in the main characters of the sauce show: crushed tomatoes and basil. Add in the basil leaf AND stem (it’s where all the flavor is!). Now, this isn’t a sauce that you can just leave alone—it requires a bit of babysitting. The tomato chunks will start to fall to the bottom which make them susceptible to burn. Stir the sauce occasionally to prevent any burning, and cook until the sauce is nice and thick. No one (especially me) wants a watery tomato sauce falling off the chicken Parm.
Now, we’re on to the star of our show: the chicken cutlets. Once your cutlets are perfectly thin, it’s time to begin the dredging process. Create three stations: a flour, egg and water, and panko, Parmesan, and garlic powder. I add freshly grated Parmesan and garlic powder to the panko to amp up the flavor; it takes the chicken cutlet experience to the next level.
My tried-and-tested rule for this step: cover every inch of your chicken cutlets at every dredging station. For the flour and egg: cover every inch of the surface, then shake off any excess before moving on.
With the panko, you can add more than you really need to make sure your entire cutlet is covered and crisp. To avoid ending this process with hands that look just like your chicken cutlets, I highly recommend having a “dry” hand and a “wet” hand while dredging. Use one hand to cover your cutlets in the flour and panko, and another to coat in the egg mixture. No mess here!
Repeat with every piece of chicken, then set them aside on a baking sheet as we prepare to fry.
Before adding your chicken, heat the neutral oil until a thermometer registers 350°. If it smokes a bit, no stress—it’s all part of the plan. Add your cutlets one at a time, and fry until perfectly golden brown before flipping to the other side. If you’re shallow frying and the oil isn’t hitting every surface, I highly recommend basting your chicken with a spoon to ensure the chicken is well-fried and extra-crispy.
After your chicken is golden-brown, crispy perfection, place on a wire rack to let all the excess oil drip off. Now, it’s time to bring all of our characters together. Spoon some of your prepared marinara on top of your chicken, then add your prepared bowl of shredded mozzarella and Parmesan on top of the sauce. Now, it’s time to get cheesy.
Place your chicken Parm in the broiler until your cheese is irresistibly melty, only a few minutes. I highly recommend you keep a close eye here—this isn’t the time to start making your sides! It’s very easy to burn the chicken here, and while I’m all about the crisp, you don’t want to do all that work for a burned chicken Parm. Top with some basil, serve with the remaining sauce alongside, and get ready to dig into the ultimate crispy, cheesy, saucy bite.
Full list of ingredients and directions can be found in the recipe below.
How To Prevent Soggy Chicken Parmesan
My top tip for making perfect, not-soggy chicken Parm? Remember this: Timing is of the essence. Being able to calculate timing while cooking is important, but even more essential in this recipe. Crispiness dies with time, so you’ll need your broiler set up and your marinara ready before your fried cutlets come out of the skillet. That way, you can get them in the broiler right away and be just one quick step away from taste bud heaven. This also means being patient with your marinara and really letting it cook for the full 45 minutes (start to end). When you do, it will develop an incredibly deep and sweet herbaceous flavor and end up thick enough to stay on your fried cutlets without falling off.
I want you to have a wonderful experience from the first to last bite of your chicken, so I use equal parts of panko to Parm to ensure your breading is extra crispy and packed with flavor. Make sure when you’re dipping your cutlets in the egg mixture that you truly get every single surface covered, then do the same with your dry mix. This will guarantee your breading will stay on your chicken, where it belongs.
The Trick To A Great Chicken Parmesan Is In The Cheese
FAQ
What cheese goes on top of chicken parmesan?
When making Chicken Parmesan, mozzarella cheese is usually layered on top, and Parmesan cheese is sometimes added on top as well.
Does chicken parm use mozzarella or parmesan?
Mozzarella is probably the default cheese for chicken parm.
Which cheese goes best with chicken?
Mozzarella: Mild and creamy, it works well in dishes like chicken parmesan or on pizzas. Cheddar: Sharp cheddar adds a nice contrast, especially in casseroles or grilled chicken sandwiches. Feta: Crumbled feta provides a tangy flavor that complements grilled or roasted chicken, especially in Mediterranean dishes.
What goes best with chicken parmesan?
The Best Sides to Serve with Chicken Parmesan: 20 Delicious IdeasBrown Rice. Saffron Rice. Roasted Broccoli. Mashed Potatoes. Garlic Bread. Cucumber Salad. Caesar Salad. Veggie Noodles.