Stuffed Chicken Parmesan Recipe (with GF Option) (2024)

FAQs

What can I use instead of egg for parmesan crusted chicken? ›

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.

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.

Typical sides would be linguine or spaghetti with the same sauce, and some kind of green vegetables, like zucchini (for its Italian aesthetic). Green salad is a good accompaniment, too.

According to question, Yes, you can make breaded chicken without traditional bread crumbs. There are several alternatives you can use, such as crushed cornflakes, crushed crackers, panko breadcrumbs, grated Parmesan cheese, or even ground nuts like almonds or pecans.

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.

Brace yourself for this one—they're the same dish! Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

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!

Do you egg or flour chicken first? ›

You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

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.

Chicken parmesan is traditionally served with a good pasta cooked al dente, as always. If you or your guests prefer rice, serve it with a good brown or saffron rice. That adds an extra layer of flavor. The rice can be “editorialized” by adding roasted garlic or even pine nuts.

Sweeter styles of Pinot Grigio, like those produced in Alsace, will also be a good match. Whether you're dining on basil, tomato, and chicken pasta, chicken parmesan, or white meat in a simple tomato sauce, you'll need something that brings out the tomato flavors without overpowering them.

Chardonnay is a natural choice, either from Burgundy (look to the Mâconnais or a standard Bourgogne Blanc to keep things affordable) or from the Willamette Valley in Oregon. A light, mild red could also work with Fettuccine Alfredo, like Schiava from Alto Adige or Beaujolais from France.

Make a flax egg

You'll want to start your crust-making process by making a flax egg. A flax egg is a vegan egg substitute that works extremely well in vegan baking. To make one flax egg combine 1 tablespoon flax meal and 3 tablespoons water, mix well and set aside for at least 5 minutes.

Frying a food to create a crust usually requires you to dredge the item in flour and egg before coating it in breadcrumbs. But if you're allergic to eggs or prefer consuming a plant-based diet, this won't be an option. You can use oil as an egg substitute for breading instead.