Chicken Parmesan Crescents Recipe (2024)

FAQs

How do you keep Chicken Parmesan from getting soggy? ›

Instead of topping the crispy cutlets with sauce and cheese before going into the oven, instead layer the sheet tray with sauce and cheese and place the chicken atop it. This ensures the chicken stays crisp while you still get a bite of cheesy-saucy goodness. I take my chicken parm to the edge of glory (a.k.a burning).

A thicker, stout pasta shape, like a ridged rigatoni, works well with chicken parmesan because it matches the heft and satisfying texture of the protein. The sauce is also able to cling to the ridges on the surface of the pasta and become a vehicle for aromatics, like crushed garlic and fresh herbs.

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.

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.

To maximize crispiness, I use panko breadcrumbs and fry the chicken in a little more oil (about an inch) than you might normally use when making parm. As soon as the cutlets are nicely browned and cooked all the way though, drain them on a rack or paper towels. They're crunchy; this will help them stay that way.

Peanut oil: Mostly used in Asian cuisine and industries for bulk frying, it is a great option to add extra flavor to your breaded chicken cutlets. Olive oil: If you are looking for a healthy oil alternative, you can go for extra virgin or light olive oil.

Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil as it has a low smoke point and can't get to a high enough temperature without smoking.

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!

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 goes good with chicken parmesan? ›

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.

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.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

I have found the best way is to put chicken in a bowl and add just plain old cheap mustard and add whatever seasonings you like. Mix and coat with mustard and dip in Panko crumbs. No, you have no mustard taste after baking and you get nice crispy chicken. This works well with pork chops also.