VIDEO: This is one of NJ’s best chicken parms
The chicken parmesan at this beloved Clifton restaurant is extra thin, extra crispy and smothered in melty mozzarella cheese.
Chicken parm can be a controversial food, as many locals have their own preferred versions of the dish.These are the three best chicken parmesans in North Jersey (according to our food writer), and a fan favorite (as voted by you).
When it comes to chicken parmesan, I only have one requirement: It must be crispy.
Fresh mozzarella or shredded? I don’t care.
Red sauce or vodka? Give me either (heck, I even heard recently about a pizza place in Montville making it buffalo chicken-style, and I’d love to eat that).
From the seasoning on the meat to the acidity of the marinara — as long as the breadcrumbs on the cutlet aren’t soggy, I’m a happy camper.
You guys, however, are a bit more particular; as chicken parm may be the most polarizing food in New Jersey after pizza and hot dogs.
To help you out in your search for a great one then, I reveal to you the best I’ve found so far on my journey as a food writer.
These are my three favorite chicken parms in North Jersey (plus a fan favorite, as voted by you).
Casano’s Pizza Parlor, Rutherford
Launching this list is the crispiest of all crispy parms; the Chicken Parm Stracciatella from Casano’s Pizza Parlor in Rutherford. Featuring a flash-fried, panko-coated cutlet smothered in house-made vodka sauce (red available upon request), house-made stracciatella cheese (gooey fresh mozzarella similar in consistency to the inside of burrata), shredded parmesan, basil and a drizzle of olive oil, this Jersey-Italian showstopper is absolutely flawless from texture to taste.
With each bite, the soft mozzarella — which is made from imported Italian cream — melts into the thick vodka sauce creating a river of richness that compliments, but doesn’t saturate, the crunchy breading. Beneath those component lies a perfectly cooked piece of chicken, which is as juicy as it is big.
Go: 8 Highland Cross, Rutherford; instagram.com/casanospizzaparlor.
Matthew’s, Clifton
Whereas Casano’s chicken parm is more of a thick, contemporary vodka style, the thin-pounded version at Matthew’s of Clifton is the epitome of an old-school, red-sauce rendition. Served in the most nostalgic, classic Italian-American restaurant digs in Passaic County, the made-to-order entrée has been pleasing locals for years.
On the outside, the marinara is both sweet and savory; boasting a balance of flavors that brings the protein underneath to life. I also appreciate that the sauce has a bit of a thickness, so as to not make the coating soggy by being overly watery (I hate when liquid-y sauces drip down the sides of the parm and turn the top-to-bottom breading into a pile of mush).
On the inside, the cutlet is never dry, and — above all of those specs — the cheese has a nice golden brown toast to it, which is inarguably the tastiest part of the dish.
Go: 1131 Bloomfield Ave., Clifton; 973-928-4300, matthewsitalian.com.
Verana, Norwood
Six hour, slow-cooked tomatoes and a combination of three different cheeses prove the Pollo alla Parmigiana at Verana may be one of the most intentionally-crafted chicken parmesans in the state. Golden breading to crisp basil, everything about the variation implies that it was designed by a fine dining chef and brought to life by a team as passionate about cooking as Bergen County is about eating.
As my preceding food writer Esther Davidowitz once said, “It may just be the best chicken parm I’ve ever had.”
The excellence of the dish, however, comes as no surprise, as its recipe was written by executive chef (and Del Posto alumni) Giuseppe Agostino. In each serving, he teaches his team to pound the meat extensively (for tenderization purposes); and then top it with melty Agerola mozzarella, pecorino and very deliberately-selected sheep’s milk parmesan.
Go: 530 Livingston St., Norwood; 201-347-6759, verananorwood.com.
The fan favorite: Luigino’s Parmigiana, Montclair
And, last but not least, we have the fan favorite! The readers’ choice! The sweetheart, poultry jewel of Essex County!
When I opened a public poll on @northjerseyeats last week asking you guys to name your favorite parm in the region, Luigino’s massive cutlet took top prize.
Running at only $29 a plate, the oversized portion is big enough to feed two, and impressive enough to pull half a million views on Instagram (trust me, I’ve posted it, and it’s happened).
With thin-pounded, never-dry chicken breast dripping in house sauce and fresh mozzarella, the meal is satisfyingly messy, flavorful and aesthetic. The torn basil on top adds sweetness and color, and the cheese is always warm and plenty.
Go: 173 Glenridge Ave., Montclair; 973-352-1511, luiginosrestaurant.com.
Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. If you can’t find her in Jersey’s best restaurants, she’s probably off running a race course in the mountains. Catch her on Instagram: @karanicolev & @northjerseyeats, and sign up for her North Jersey Eats newsletter.
Dining and Cooking