Chicken Parm Sliders | Perfect Game Day & Party Food Recipe! (2024)

FAQs

What is a good side for chicken parmesan? ›

Originally Answered: What goes good with chicken Parmesan? Pasta, some green veggies, like string beans or broccoli and a crusty bread.

Spaghetti is commonly served with chicken parmesan because the light texture of the tomato sauce coats the thin strands evenly, ensuring that every bite is packed with flavor.

In the United States and Canada, chicken parmesan is often served as a main course, and sometimes with a side of, or on top of pasta. Many restaurants also offer chicken parm sandwiches.

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!

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.

Parmigiano Reggiano is marvelous grated over pasta, soups, and salads but is also excellent for snacking on, especially when paired with some Prosciutto di Parma, which is made from pigs who were fed the leftover whey from making Parmigiano Reggiano.

Parmigiano Reggiano with a maturation of 24 months pairs perfectly well with the majority of pasta and rice courses, soups and vegetable creams, both grated and in slivers. Also the rind, once thoroughly cleaned, can be added to vegetable soups or creams to enrich their flavour.

Parmigiano-Reggiano (look for its name stamped on the side) is the classic choice and will absolutely give you the best flavor, but there are less expensive substitutes.

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.

Does Pinot Noir go with chicken parmesan? ›

Pinot noir is fruit-forward, already making it a companion with a semi-sweet red sauce. The acidity in Pinot noir is what makes it so great for this wine-chicken-parmesan pairing. Acidic fruit flavors such as cherry and raspberry awaken palates and literally make your mouth water.

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.

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.

Be cautious not to touch or turn the chicken too much. The same goes for baking your cutlets—give them space, flip them once, then it's hands off. The breading is also more likely to come off if the cutlets are touching each other. These steps will guarantee that breading stays on your chicken!

In the United States and Canada, chicken parmesan and veal parmigiana are frequently served as a main course, often with a side of pasta. Chicken parmigiana is also served as the filling of a submarine sandwich.