Chicken parmesan, often referred to simply as chicken parm, is a classic Italian-American dish made by breading a chicken cutlet, frying it, and topping it with marinara sauce and mozzarella cheese. It’s a menu staple at many Italian restaurants and a popular choice for home cooks looking for a quick and comforting meal. However, chicken parm purists have noted that true chicken parmesan doesn’t actually contain any parmesan cheese, which seems contrary to the name. So why is there no parmesan in chicken parm?
The history of chicken parm
To understand why chicken parm traditionally lacks parmesan, it helps to look at the origins of the dish. Chicken parm is an American spin on Italian chicken dishes like cotoletta alla milanese – a breaded and fried veal or chicken cutlet from Milan. When Italian immigrants came to the United States, they brought recipes for these cutlet dishes with them. As the dishes were adapted to American tastes and ingredients, they evolved into what we now know as chicken parmesan.
The name chicken parmesan is something of a misnomer. In Italy, parmesan cheese is used primarily as a table cheese for sprinkling on top of pasta dishes, not as an ingredient in cooked dishes like chicken cotoletta. The “parm” in chicken parm is thought to be a shortened version of parmigiana, referring to the eggplant dish melanzane alla parmigiana. The hot breaded chicken cutlet with tomato sauce used in chicken parm was likened to eggplant parmigiana, even though it doesn’t actually contain parmesan cheese. The name chicken parmesan stuck, despite the lack of parmesan in the recipe.
Traditional chicken parm recipes
If you look at traditional chicken parm recipes from cookbooks or Italian chefs, you’ll notice they don’t call for any parmesan in the breading or sauce. The chicken is simply breaded and fried, then topped with tomato sauce and mozzarella or provolone cheese. Fresh basil is sometimes added as a garnish. But parmesan cheese typically doesn’t make an appearance.
For example, Marcella Hazan’s classic Italian cookbook Essentials of Classic Italian Cooking includes a recipe for chicken parmigiana that lists the following ingredients: chicken cutlets, flour, eggs, bread crumbs, oil, tomato sauce, mozzarella, basil. No parmesan. The Silver Spoon, a renowned Italian cookbook, also has a chicken parm recipe with eggs, bread crumbs, mozzarella and Parmesan absent.
Even at Italian-American restaurants in New York and Chicago that serve classic chicken parm, you’ll generally find the chicken topped with mozzarella or a mozzarella-provolone blend rather than parmesan. The breading also omits parmesan.
When did parmesan become part of chicken parm?
Although traditional chicken parm doesn’t contain parmesan, many modern recipes call for adding parmesan to the breading mix and using it as a topping. When and why did this change occur?
It seems parmesan made its way into chicken parm recipes in the mid-20th century as the dish spread across the U.S. and began to be interpreted more loosely. McCormick’s cookbook from the 1950s includes a chicken parmesan recipe with parmesan added to the bread crumbs. Food writers in the 1970s like James Beard and Craig Claiborne also have chicken parm recipes with parmesan.
As chicken parm became a popular menu item at Italian-American restaurants across the country, chefs started experimenting by adding more cheese. Parmesan offered a salty, umami punch to complement the mild mozzarella. Using parmesan as topping gave the dish more flavor complexity. Adding it to the crisp breading also boosted the cheesy taste.
Home cooks and restaurants alike found chicken parm tasted great with some parmesan mixed in. Over time, this adaption of the original recipe became more common than the traditional version. Nowadays, you’d be hard pressed to find a chicken parm recipe that doesn’t use parmesan.
Why leave out the parmesan?
If parmesan improves the flavor of chicken parm for many people, why would you stick to making it the traditional way without parmesan? Here are a few reasons:
– To stay true to the Italian origins of the dish. Leaving out parmesan maintains the integrity of chicken parm as an Italian-American classic.
– The traditional version has a simpler, purer flavor. The beauty of chicken parm is how the crispy fried chicken combines with tangy tomato sauce and melted mozzarella. Parmesan introduces another layer of flavor that some feel detracts from the star ingredients.
– To please parmesan purists. Using a less expensive cheese like parmesan instead of true Parmigiano-Reggiano cheese can be considered sacrilegious in parts of Italy. Omitting parmesan pleases purists.
– Dietary restrictions. People with lactose intolerance can sometimes handle small amounts of hard Italian cheeses like parmigiano-reggiano, but not larger quantities of parmesan. Leaving parmesan out accommodates more dietary needs.
– Cost. Parmesan is one of the more expensive cheese options. Skipping it makes chicken parm more budget friendly.
So in the end, whether to add parmesan to chicken parm comes down to personal preference. Choose traditionalchicken parm to experience the dish in its original form. But there’s no denying parmesan-topped chicken tastes pretty great too.
How is chicken parm served?
Chicken parm is typically served as a main course or entrée, often accompanied by a carbohydrate like pasta or bread. Here are some classic ways to plate and serve chicken parm:
Chicken parm with spaghetti
Chicken parm is frequently served atop a bed of spaghetti tossed with tomato sauce, or with a side of spaghetti marinara. The pasta soaks up the flavorful sauce and makes for a satisfying, hearty meal. Grated parmesan can be offered as a topping for the spaghetti while the chicken parm remains cheese-less.
Chicken parm sandwich
Another common preparation is the chicken parm sandwich. A fried chicken cutlet is topped with sauce and cheese, then served on a roll or thick slices of Italian bread. The sandwich may be topped with extra marinara sauce for dipping and bundles of fried pasta chips on the side. Broiling or toasting the assembled sandwich before serving makes the bread nicely crispy.
Chicken parm with vegetables
Some Italian restaurants serve chicken parm entrees with roasted or grilled vegetables like zucchini, bell peppers, onions, and potatoes. A simple salad or steamed broccoli rounds out the plate. This gives the meal more color and nutrition.
Chicken parm baked dishes
Chicken parm also stars in casseroles and baked pasta dishes. In chicken parm lasagna, lasagna noodles are layered with tomato sauce, ricotta, mozzarella, and breaded chicken cutlets. Chicken parm can also be used as a topping for baked ziti, manicotti, or eggplant parmigiana. Baking melts the cheese into an irresistible cheesy blanket over the pasta andchicken.
How to make chicken parm at home
Want to enjoy chicken parm from the comfort of your own kitchen? Here is a simple recipe to make restaurant-worthy chicken parm at home:
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 cup all-purpose flour
– 3 large eggs, beaten
– 2 cups Italian seasoned breadcrumbs
– 1/4 cup vegetable oil or canola oil
– 2 cups marinara sauce, divided
– 8 oz fresh mozzarella, sliced or shredded
– 1/4 cup grated Parmesan cheese (optional)
– 2 tablespoons chopped fresh basil
– 1 lb spaghetti or linguine
– Grated parmesan for serving pasta (optional)
Steps
1. Pound chicken breasts between sheets of plastic wrap to a 1/2″ thickness. Season both sides with salt and pepper.
2. Set up breading station – place flour in a shallow dish. Put eggs and breadcrumbs in separate shallow dishes.
3. Dredge chicken in flour, dip in egg, then coat thoroughly in breadcrumbs.
4. Heat 1/4 cup oil in a large skillet over medium heat. Fry breaded chicken 2-3 minutes per side until golden brown. Transfer to a paper towel lined plate.
5. Top each chicken breast with 2 tablespoons marinara sauce. Layer mozzarella slices over sauce. Sprinkle each with 1 tablespoon parmesan if desired.
6. Bake chicken parm at 400°F for 5 minutes to melt cheese.
7. Meanwhile, cook pasta according to package directions. Toss with remaining marinara sauce.
8. Serve chicken parm over spaghetti. Garnish with basil. Pass grated parmesan at the table for pasta.
Key tips
– Use thick, good quality chicken breasts so they don’t overcook. Pound them to an even thickness so they cook evenly.
– Let the breaded chicken breasts rest for 5-10 minutes after breading them before frying. This helps the coating adhere better.
– Don’t overcrowd the pan when frying. Cook chicken in batches if needed to avoid steaming instead of browning.
– Use a blend of mozzarella and provolone rather than just mozzarella for deeper flavor.
– Broil the topped chicken for 2-3 minutes after baking if you want to brown the cheese more.
– Stir some of the starchy pasta water into your marinara before tossing with the pasta. It helps the sauce coat the noodles.
Chicken parm variations
Once you master the traditional chicken parm recipe, try giving it some tasty twists:
Chicken cordon bleu parm
Stuff breaded chicken cutlets with sliced ham and Swiss cheese before topping with marinara and mozzarella.
Buffalo chicken parm
Marinate breaded chicken in Buffalo wing sauce before cooking. Top with crumbled blue cheese instead of mozzarella.
Chicken bacon ranch parm
Add crispy bacon crumbles and ranch dressing to the cheese topping.
Chicken parm eggrolls
Wrap chicken parm filling in eggroll wrappers and bake until crispy. Serve with marinara dipping sauce.
Low carb chicken parm
Serve chicken over roasted spaghetti squash instead of pasta for a low carb alternative.
Chicken parm meatballs
Shape ground chicken into balls, bread and fry, then top with sauce and cheese.
FAQs about chicken parm
If you’re new to making chicken parm at home, you probably have some questions. Here are answers to some frequently asked questions:
Does chicken parm have to be breaded?
Breading is what gives chicken parm its signature crispy texture, so it’s really essential to the dish. Chicken cutlets can be dusted in flour or cornmeal before frying for a lighter crust too.
Can I bake chicken parm instead of frying?
You can bake chicken parm but it won’t have quite the same crunchy, irresistible texture as frying. If you do bake it, brush the breaded chicken with oil first to encourage browning and use a high oven temp (400°F+).
What sauce can I use besides marinara?
Marinara is the traditional sauce for chicken parm, but you can also use meat sauce, vodka sauce, alfredo, pesto or creamy tomato sauce. Just reduce any seasoning so it doesn’t overpower the chicken and cheese.
Should I use fresh or canned tomato sauce?
Quality jarred tomato sauce works very well for chicken parm. Simmer it for 15-20 minutes to intensify the flavor. Fresh tomatoes can be used but will need to be cooked down into a thick sauce first.
Can I prepare chicken parm ahead of time?
You can bread the chicken cutlets up to a day ahead and refrigerate until ready to fry and assemble. The cooked dish can also be assembled up to a day in advance and baked just before serving.
The great chicken parm debate
Now that you know all about the history and traditions of chicken parm, let’s look at the debate around adding parmesan cheese.
Reasons to add parmesan
Here are some of the main arguments in favor of adding parmesan:
– More flavor. Parmesan boosts the savory umami quality of the dish. The combination of parmesan, tomato sauce and mozzarella gives chicken parm more overall flavor interest.
– Better texture. Parmesan’s granular texture contrast nicely with the smooth melted mozzarella.
– Tradition. Many people grew up with chicken parm recipes containing parmesan, so it’s tradition for them.
– Restaurant style. Most restaurants and chicken parm recipes today contain parmesan. Home cooks add it to mimic restaurant flavor.
– Melting ability. Parmesan melts better than hard grating cheeses like Romano or Pecorino.
Reasons to omit parmesan
Here are some of the main arguments for leaving parmesan out:
– Tradition. Traditional Italian and Italian-American chicken parm recipes didn’t use parmesan, so leaving it out is more authentic.
– Simplicity. Some think parmesan introduces an unnecessary third cheese that overcomplicates the dish.
– Strong flavor. Parmesan’s salty sharpness can overpower the other flavors. Omitting it allows the chicken, tomato and mozzarella to shine.
– Cost. Parmesan is expensive, so you can save money by skipping it.
– Texture. Parmesan can make the breading clump if added to the mix. Mozzarella offers better stretchiness.
– Pairing. Parmesan fights with the tomatoes; better to reserve it for sprinkling on pasta on the side.
My take
In my opinion, both versions of chicken parm have their merits. For true traditionalists who want an authentic taste of Italy, going parm-less is the way to go. But I don’t think there’s anything wrong with incorporating parmesan if that’s how you prefer the dish. The most important thing is using high-quality ingredients and nailing the technique – crisp chicken, luscious sauce, fresh mozzarella. With or without parmesan, great chicken parm is all about savoring the combination of textures and flavors in every bite. I suggest trying it both ways and seeing which version you love best!
Conclusion
Chicken parmesan remains a beloved Italian-American classic, whether made traditionally without parmesan or with the added savoriness of parmesan. The key is using quality ingredients – fresh chicken, Italian cheese, bright marinara – and frying the cutlets until crispy. Pair your chicken parm with pasta or bread, garnish with basil, and you have a dish that both novice cooks and seasoned chefs will crave again and again. Whatever form you choose to make it, chicken parm is the ultimate flavorful and satisfying comfort food.
