Parmesancrusted

Parmesancrusted is a culinary technique in which foods are coated with a crust made primarily from grated Parmesan cheese. The cheese is usually mixed with breadcrumbs, herbs, and seasonings to add flavor and texture. The crust adheres to the surface through an egg wash or light dredge and is cooked until the exterior is golden and crisp.

Common applications include proteins such as chicken breasts or cutlets, pork chops, and fish fillets (such as salmon or cod), as well as vegetables like eggplant, zucchini, or asparagus. Preparation typically involves patting the item dry, applying an egg wash, dredging in the parmesan mixture, and pressing to ensure adhesion, followed by cooking via pan-searing, baking, or broiling.

Variations vary by cheese type and additional ingredients. Some recipes specify Parmigiano-Reggiano, while others use Pecorino Romano or a blend. The coating may include breadcrumbs for extra crunch and can be flavored with garlic, parsley, lemon zest, black pepper, or paprika. Some approaches minimize breadcrumbs for a purer cheese crust.

Cooking tips include chilling the coated item briefly before cooking to help the crust set, using moderate to high heat, and finishing under a brief broil if extra browning is desired. A light oil or nonstick pan can aid in crisping the crust without excessive sticking.

Serving ideas commonly pair parmesancrusted items with a simple sauce, such as marinara or a squeeze of lemon, and sides of vegetables or starches. The technique emphasizes flavor from the cheese alongside a contrasting crunchy texture.