Have you ever wondered, can I use provolone cheese instead of mozzarella for Chicken Parmesan?
Maybe you don’t have any mozzarella to hand.
Will provolone melt in the same way as mozzarella?
Or will it go chewy and rubbery rather than soft and gooey?
Could using provolone cheese change the taste of Chicken Parmesan?
How about using both mozzarella and provolone together?
Let’s see if provolone is suitable for Chicken Parmesan!
There is no problem with using provolone for Chicken Parmesan, other than the fact that it is more expensive than mozzarella cheese. Provolone cheese has similar melting qualities to mozzarella. Many recipes actually recommend using both provolone and mozzarella in equal measure for additional texture. Provolone has quite a mild taste, so it will not overpower the other ingredients. But it does add a little piquancy to the dish, as provolone is an aged cheese, which makes it slightly sharper in flavor. Shredded provolone can also be mixed with the breadcrumbs for a twist on the typical parmesan coating.
For Chicken Parmesan, Can I Substitute Provolone for Mozzarella?
If you love Chicken Parmesan, also known as Chicken Parmigiana, then you are probably familiar with the recipe.
Mozzarella is usually the preferred cheese and sits on top of the crispy chicken and tomato-based marinara sauce, ready to melt into delicious goodness!
But what if you haven’t got any mozzarella cheese, or maybe just fancy a change?
Is provolone cheese really a good substitute for mozzarella?
In fact, provolone works really well for Chicken Parmesan.
But the only drawback is that it is a lot more expensive than mozzarella.
There is nothing to stop you actually having a mix of mozzarella and provolone to cut costs.
If you use them in equal quantities, they will melt together to add a new twist to the traditional recipe.
Some provolone has a stronger taste, depending on how long it has been aged, so be careful to use a milder version so as not to overpower other flavors.
But then again, you may enjoy the sharp taste of aged provolone, so feel free to experiment.
Another interesting idea is to swap out the parmesan for shredded provolone.
Of course, strictly speaking, it will no longer be Chicken Parmesan, but still be equally delicious!
What Are the Best Mozzarella Substitutes?
Provolone is a great substitute for mozzarella as they have similar melting qualities.
But what other cheeses would be suitable for Chicken Parmesan or pizza and pasta dishes?
They would obviously need to be soft and mild and melt easily if for a cooked recipe.
Burrata is a great choice being quite sweet and creamy.
It can be torn into smaller pieces to add to a salad or popped on top of a pizza.
Scamaorza is a less well-known cheese but is also made from cow’s milk and melts quickly.
It has a slightly stronger taste, so you don’t need to use as much as you would mozzarella.
It works surprisingly well in Chicken Parmesan but is rarely mentioned as an option in recipes.
Somewhat more difficult to find is Oaxaca, which is a Mexican cheese and typically only available in specialist stores.
It goes stringy and gooey when melted but also develops a crispy crust, adding a different texture to your dishes.
It might not be suitable for Chicken Parmesan, though, as you would have crisp breadcrumbs and crispy cheese, too!
The final option as a substitute for mozzarella is Gouda.
You need to be careful with this one, though, and only use young Gouda.
As Gouda ages, it develops quite a pungent smell and taste and could overpower a dish!
Chicken Parmesan
Final Thoughts
Provolone cheese is a great substitute for mozzarella in Chicken Parmesan.
It melts easily and has a mild taste that won’t overpower the dish.
But if you prefer a stronger flavor, use well-aged provolone.
To cut down on the expensive coat of provolone, use an equal quantity of mozzarella.
You can try other cheeses, too, such as Oaxaca, burrata, or Gouda.
So, don’t worry, if you have no mozzarella, you can still enjoy your favorite Chicken Parmesan!
However, there is one problem with the cheese, so read my article on what makes provolone so costly to produce.