Chicken Parmesan Crescents Recipe (2024)

FAQs

Why is my chicken parm not crispy? ›

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.

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.

The key to great non-soggy chicken Parmesan? Don't put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. If you like a lot of sauce on your chicken Parmesan, that's fine, you can always serve extra sauce on the side.

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, meaning it 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.

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Switch the position of the sauce and the cheese: Instead of spooning sauce directly onto the cutlet and then adding the cheese (we use a mixture of shredded mozzarella and Fontina) on top of that, put the cheese on first. Once it melts, it forms a waterproof barrier that protects the cutlet from the sauce.

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.

Pasta Dishes

A bona fide classic, nothing goes better with a cheesy, chicken parmigiana recipe than a hearty pasta side. Pasta recipes are tasty and simple, which makes them the ultimate pairing for your protein-packed main.

“Requesting grated parmesan on every dish is a huge faux-pas,” stresses Sclare. “An Italian would never put parmesan on a crab linguine or a shrimp tagliatelle.” The same goes for dishes containing truffles, says Baldini, as this kills the delicate balance of flavours.

Do you reheat chicken parmesan covered or uncovered? ›

The best reheating method is to remove the plastic wrap, take the lid off of the covered oven-safe container and place it in a preheated oven at 400 degrees for 35-45 minutes. The frozen tray of chicken parmesan will be ready to eat when the cheese melts and is golden brown and crusty.

Bake the chicken on a wire rack.

Elevate the chicken on a wire rack set inside a baking sheet to create airflow and circulation to efficiently cook it.

Can chicken be breaded ahead of time and cooked later? Yes, you can bread chicken and refrigerate for up to 24 hours before cooking.

Editor: One option is just dipping the fish or chicken breast in melted butter before rolling it in the spices or coating, like we did in this Blackened Chicken recipe. You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first.

First, use a properly seasoned cast iron skillet or a non-stick pan with an unblemished surface. Second, unless frying something that already contains fat (like bacon) use enough cooking oil with a high burn point, such as canola. Third, don't use too high a heat.