chicken parm without the breading
I posted a few weeks ago about the best temperature to bake chicken parm and all is now well. However, I just ran across a recipe for chicken parm without breading (Giada's recipe on FN.com). Has anyone ever done it without breading? It seems that it could save a few calories, though I wonder if it would taste any different, does the breading really add that much? Any thoughts appreciated.
Breadcrumbs add flavor if they have herbs and cheese.......they add texture if not drowned in sauce, especially if made with Panko.
If having Chicken Parmigiano/Parmesan....I would feel cheated if if I didn't have a bread coating....but bear in mind, I'm not looking to save any calories when I have it.
The short answer to your query is, Yes......however, you need to just change your approach to the recipe. make your Marinara sauce as you always do. Pan fry your chicken and hold on a rack or cooling grate, so the breadcrumbs do not sit in the oil and do not steam on the sheet pan. When you are ready to heat and melt the cheese, place in the oven....reheat your sauce.
Now here is the difference. When plating, place the breaded chicken on the center of the plate and spoon sauce around the chicken for maximum crispiness and crunch....or you can spoon sauce onto the plate and place the chicken parm atop the sauce.
My opinion is even soggy breadcrumbs add texture. If I wanted a chicken dish without breadcrumbs, I would not make parm with a red sauce with a pasta side.....instead, I would make a Saltimbocca or Scallopine type dish.