Chicken Parmesan, Chicken Parmigiana, or simply “Chicken Parm,” was originally created in the northeastern United States by Italian immigrants. It became instantly popular, and by the early 1950s, it was a restaurant and home cook staple.
How to Make Chicken Parmesan That Isn’t Soggy
After going through all that effort to make a beautiful crispy chicken cutlet, the last thing you want is to end up with a soggy meal. To avoid this, add the chicken straight to the baking sheet during assembly—there should be no sauce underneath! A lighter layer of sauce on top, about 1/4 cup per cutlet, is all you need. And, don’t spread it all the way to the edges—let those get extra crispy when you broil the cheese. If you like a saucier Chicken Parmesan, serve more marinara on the side for spooning on as you go.A Few Tips
- Keep it gluten-free. A gluten-free/all-purpose flour blend and breadcrumbs will yield a cutlet that’s just as crispy as the regular stuff.
- Butterfly the chicken. Instead of pounding the breasts, cut them in half horizontally. Not only is it easier and less messy than pounding, but slightly thicker pieces ensure the cutlets don’t dry out.
- Use store-bought sauce. Pick up a jar of your favorite sauce at the grocery store (you’re doing enough work here).
- Chill after breading. This helps the breading layers solidify and stick to the chicken better while frying.
What to Serve With Chicken Parmesan
Chicken Parm goes well with so many sides, but you can’t go wrong with the classic spaghetti and marinara sauce. Creamy warm polenta or mashed potatoes also make a good base. For a lighter option, try serving it with Caesar salad or roasted broccoli. Or, use the cutlets to make the best Chicken Parmesan sandwich you’ve ever tasted.Chicken Parmesan
Serves 8- 4 cloves garlic
- 1 to 2 medium lemons
- 3 tablespoons olive oil
- 3 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 4 large eggs
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon water
- 1 cup all-purpose flour
- 3 cups panko breadcrumbs
- 12 ounces low-moisture mozzarella cheese
- 4 ounces Parmesan cheese (about 1 3/4 cups freshly grated or 1 cup store-bought grated)
- 3 to 5 cups canola oil or alternative
- 2 cups marinara sauce
- 6 sprigs parsley
- Cooked spaghetti
- Marinara sauce
2. Working with one boneless, skinless chicken breast at a time, cut four chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Add the chicken to the baking dish, and flip to coat in the garlic mixture. Let sit at room temperature for 15 minutes.
3. Meanwhile, set up the dredging station. Place four large eggs, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon water, and 1/2 teaspoon of kosher salt in a wide, shallow bowl or pie plate and whisk to combine. Place 1 cup all-purpose flour and the remaining 1/2 teaspoon kosher salt in a second shallow bowl and stir to combine. Place 3 cups panko breadcrumbs in a third shallow bowl.
4. Fit a wire rack over a baking sheet. Working with one piece of chicken at a time, dip in the flour mixture until evenly coated. Place in the egg mixture and turn to coat, letting the excess drip back into the dish. Place in the breadcrumbs and flip to coat, gently pressing the breadcrumbs into the chicken so they stick. Place on the wire rack in a single layer. Refrigerate for at least 30 minutes or up to 8 hours.
5. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Grate 4 ounces Parmesan cheese on the small holes of the grater (about 1 3/4 cups), or measure out 1 cup store-bought grated. Place both cheeses in a medium bowl and stir to combine. Line a second baking sheet with paper towels.
6. Arrange a rack in the upper third of the oven and heat the broiler. Heat 1-inch canola oil (3 to 5 cups) in a large, high-sided skillet over medium-high heat until 400 F. Fry in batches of two to three chicken pieces. Place in the hot oil and fry, until the chicken is cooked through, golden-brown all over, and crisp, 2 to 3 minutes per side. Transfer to the paper towels on the baking sheet.
7. Remove the paper towels and place the chicken directly on the baking sheet in a single layer. Spoon about 1/4 cup marinara sauce onto each piece, leaving the edges uncovered. Sprinkle the cheese mixture evenly over the cutlets.
8. Broil until the cheese is melted and browned in spots, about 4 minutes. Meanwhile, pick the leaves and tender stems from six fresh parsley sprigs, then finely chop.
9. Sprinkle the chicken with the parsley. Serve with cooked spaghetti and more marinara sauce, if desired.
Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.
