Chicken Parmesan is one of the most beloved Italian-American dishes, featuring breaded chicken cutlets smothered in tomato sauce and melted cheese While traditional recipes don’t call for marinating the chicken, doing so can take this classic dish to new heights of flavor But should you actually marinate the chicken for Chicken Parmesan? Let’s dive into this debate and settle it once and for all.
The Case for Marinating Chicken Parmesan
Marinating the chicken provides some clear benefits
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Prevents dryness: Chicken breast in particular can easily dry out during cooking. A marinade imparts moisture, ensuring tender and juicy chicken even after frying or baking.
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Infuses flavor: Marinating allows seasoning and aromatics to directly penetrate the chicken. This adds a layer of flavor that perfectly complements the sauce and cheese.
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Tenderizes: Acidic ingredients in the marinade gently break down chicken proteins, making it more tender.
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Enhances overall dish: Marinated chicken takes the completed dish from good to incredible. The extra flavor dimension gives it a special something.
So marinating clearly has some advantages. But it’s not quite a universal yes for Chicken Parmesan.
Choosing the Right Marinade
To successfully marinate for Chicken Parmesan, the marinade must align with the dish’s flavor profile. The wrong marinade can overpower or clash rather than complement.
These ingredients make excellent marinade choices:
- Italian herbs like oregano, basil, parsley
- Garlic
- Lemon juice or vinegar for acidity
- Olive oil as the fat
- Salt and pepper
Ingredients to avoid include soy sauce, hot chilies, and overly sweet elements. The marinade should support the Italian essence, not detract from it.
Marinating Best Practices
Marinating properly ensures safety and ideal flavor infusion:
- Marinate for 2-4 hours at minimum, 8 hours maximum.
- Use nonreactive containers like glass or plastic.
- Always marinate in the fridge.
- Pat chicken dry before breading so the coating sticks.
- Never reuse raw marinade. Boil it if you want to repurpose.
Frequently Asked Questions
Here are answers to some common questions about marinating chicken for Chicken Parmesan:
Can I marinate frozen chicken?
Yes, marinating while frozen helps thaw and infuse flavor simultaneously. Adjust timing as needed.
What if I’m short on time?
Even 15-30 minutes makes a difference. For pressed timelines, rub some marinade into the chicken along with the breadcrumbs.
Does marinade affect the breading?
Yes, if chicken is wet, breading won’t adhere properly. Pat it very dry post-marinade before breading.
Can I reuse leftover marinade?
Never reuse raw marinade due to bacteria risks. Boil it thoroughly first if repurposing as a sauce.
Can I use Italian dressing as the marinade?
You can, but check the ingredients first. Opt for a simple oil and vinegar based one over thick creamy dressings.
How does marinating impact cooking time?
It doesn’t significantly affect cooking time. Use a meat thermometer for doneness.
What if I over-marinate?
Over-marinating can lead to mushy chicken. Stick to the recommended timeline and avoid highly acidic marinades.
Can I use a dry rub instead?
Yes, a dry rub adds flavor, but it won’t tenderize or add moisture like a wet marinade.
Conclusion
Marinating chicken for Chicken Parmesan takes the dish to the next level by providing moisture, tenderness, and built-in flavor. Use an Italian-inspired marinade and proper techniques for best results. With perfectly marinated chicken, you’ll never go back to the plain breaded version again. This simple step elevates Chicken Parmesan into the upper echelon of Italian food glory.
How to make Chicken Parmigiana Sauce
Nothing ground breaking in the method, but it’s worth noting that the sauce is a thick saucy consistency, not a stodgy dry dolloping consistency (which kind of defeats the purpose of having delicious tomato sauce smothered on our Parmi!).
This is what the sauce should look like:
Referred to as breading in the US – and given it’s called bread crumbs, I feel like both “crumbing” AND “breading” make sense!
Here’s what you need for the crumbing. It’s a classic schnitzel…but with extra flavour from the parmesan, herbs and garlic!
- Flour – for dusting. This first followed by egg = strong glue for the breadcrumbs;
- Garlic and Italian dried herbs – to mix into the egg for extra subtle flavour. Layers upon layers of flavour, all throughout this parmi!
- Panko breadcrumbs – Panko breadcrumbs are larger than normal breadcrumbs so your schnitzel will be crispier. Find it next to ordinary breadcrumbs or in the Asian aisle (pro tip: cheaper at Asian markets!);
- Parmesan – I like using the sand-like store bought parmesan because the grains are bigger than grating your own which = more bold flavour. Parmesan in crumbing is a traditional Italian method for schnitzels. It adds sensational extra flavour into the schnitzel as well as making it more golden AND crispier. When parmesan is cooked, it is very crispy!
Amount of oil to use
You don’t need to deep fry chicken parmigiana. Just shallow fry is fine – it doesn’t matter if you get some brown spots from the chicken touching the base of the skillet/pot because it gets covered in sauce.
You just need enough oil to get the breadcrumbs super crispy – you can get away with using as little as 1.5cm / 1/2″ of oil though 2cm / 3/4″ is ideal.