Chicken Parmesan Crescents Recipe (2024)

FAQs

What is the best pasta to serve with chicken parmesan? ›

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.

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.

If you want to maintain the appearance of a classic chicken parmesan topped with cheese, all you need to do is sprinkle extra on top once you've added the sauce. With this method, you get a crispier cutlet and more cheese — it's a win-win.

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.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Salad: A crisp, refreshing salad can balance the richness of the Chicken Parm. Salads are always a good idea for chicken parmesan sides. You could pair it with a simple Green Salad, a Classic Caesar Salad or if you want something with lots of flavor you can try my That Good Salad recipe!

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.

With thicker, well-emulsified sauces, it's generally safe to add the cheese directly over the heat, but with a thinner sauce or one that doesn't have much besides the cheese, adding cheese while it's still on the burner can cause it to clump.

Slices of fresh mozzarella melted over the browned chicken breasts and simmered marinara sauce add moist, soft texture and milky flavor.

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.

Do Italians eat chicken parmesan? ›

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.

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.

Information. Home cooked foods or leftovers brought home from a restaurant must be refrigerated within two hours. Discard all perishable foods, such as meat, poultry, eggs, side dishes, or casseroles, left at room temperature longer than two hours; one hour in room temperatures above 90 °F.

Always dip your chicken in beaten egg before coating

A properly breaded chicken that holds together and doesn't fall off comes from a few different ingredients working in tandem. According to Taste of Home, the essential glue holding together all the parts in your crispy chicken project is beaten egg.

However, there's a trick to warming 2-3 portions without making the chicken soggy. Cover the chicken pieces with a slightly damp paper towel and microwave on low heat for about 30 seconds to 1 minute. This method prevents the coating from getting soggy and helps retain some of the crispy texture.

Use Cornstarch Instead Of Flour For Crispy Breading

The reason why this swap is so effective is simple: Cornstarch is gluten-free and composed solely of the starchy corn kernel endosperm. It works just as well in helping liquid cling to your meat but without any gluten, there's no risk of your breading becoming gummy.