Stuffed Chicken Parmesan Recipe (with GF Option) (2025)

FAQs

How do you get breadcrumbs to stick to chicken parmesan? ›

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.

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.

Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm. This would also be another good scenario for a liquid vegan substitute.

I find the juxtaposition of a crisp, green salad - loaded with crunchy cucumbers, fennel and radishes will compliment the soft, smooth texture of the melted cheese in Chicken Parmesan. As for pasta, I prefer to serve a very light angle hair lightly sauced on the side. A crusty warm Italian bread and you are all set.

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!

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.

Milk or Buttermilk, Yogurt, Mayonnaise, Vegetable or Chicken broth, Oil, and Mashed Potatoes are some alternatives that can be used instead of eggs in breading or flouring meat.

What can I substitute for no eggs? ›

Is Chicken Parmesan Healthy? This dish is a good source of protein and marinara sauce is a good source of vitamins A and B₆, potassium, and lycopene, a powerful antioxidant.

It's utterly delicious and served with a mixed leaf salad dressed with Ina's simple lemon vinaigrette with shavings of Parmesan it was perfection.

Cheese is a great addition to chicken. Some of the best cheeses for chicken sandwiches include mozzarella, gouda, provolone and asiago. You can throw a fresh slice onto your sandwich or melt it for extra goodness.

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.

Then dip it in egg, dip it in flour, dip it in egg, dip it in breadcrumb, etc. The reason the breading falls off is because moisture in or on the chicken separates it from the chicken while it's cooking. Remove the moisture and the breading stays on.

Meat is not properly dry

Most home cooks often struggle with getting the breading part right because they do not let their meat dry properly. 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.