How to Make a Cheesier Chicken Parm
Because there’s no such thing as too much cheese.
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What makes a plate of Chicken Parm stand out? Is it the crispy breadcrumb crust, the juicy chicken or the bright tomato sauce? The answer: None of the above. At least, not in my book. My favorite part of Chicken Parm is the cheese, and when I watched Jordan Andino’s Chicken Parm and Ravioli class on the Food Network Kitchen app, I was excited to learn that it is, in fact, possible to make an even cheesier version of the already cheesy classic Chicken Parm. Here’s how he does it.
Jordan’s trick was inspired by a dish seen on Diners, Drive-Ins and Dives, and it’s as simple as adding Parmesan cheese to his bowl of panko breadcrumbs! “I love what Parmesan does,” Jordan says. “A little bit in breadcrumbs adds a really nice subtle note of creaminess and, obviously, cheese.” Adding Parmesan cheese to your breadcrumbs before you dredge the chicken is the perfect way to double the cheesy goodness in a plate of Chicken Parm. Since you’re already adding a layer of mozzarella and Parmesan on top of your chicken to create that signature ooey-gooey layer of melted cheese, Jordan’s tip is an easy way to boost the cheese levels.