10 Delicious Ways to Use Up a Wedge of Parm

If you’ve got a wedge of parm—that’s Parmigiano Reggiano, to you—knocking around in your cheese drawer and growing steadily harder by the day, we propose a rescue mission: Use it as the starting point for dinner.

Rather than let your precious (not to mention pricey) cheese languish until it requires industrial equipment to shred, put it to work. Shower it over roasted vegetables, fold it into creamy pasta, build it into crispy chicken cutlets or use it to bring depth to soups and salads.

And if your wedge has reached the point where a grater fears for its safety, don’t toss it. Chuck the rind in broth, beans or soup to coax out every last bit of savory, nutty flavor before saying goodbye. 

1. HexClassic Chicken Parmesan

It’s hard to improve on a breaded chicken cutlet, but a pile of finely grated Parmesan is up to the task. Here, you’ll sneak Parmesan into the breading mixture along with the traditional layer of cheese on top of the cutlets. The result is extra cheesy and, of course, extra flavorful. Serve leftovers between soft rolls topped with more grated Parmesan, natch.

2. Grilled Garlic-Parm Corn Ribs

A new way to do grilled corn? We’re in. Instead of tossing the entire cob on the grill, you’ll reach for your sharpest chef’s knife to cut them into four long wedges. Once grilled, they curl in a delightful way, creating even more crevices for holding onto grated Parmesan.

3. Jalapeño Spinach and Artichoke Dip

What’s better than classic spinach-artichoke dip? Few things, we’d wager. Here, Parmesan joins the party alongside other dip VIPs like cream cheese, sour cream and mayonnaise. What sets this version apart, though, is the addition of Pepper Jack and sautéed jalapeños, which bring just enough heat to keep you coming back for another scoop.

4. Zesty Garlic-Parm Wings

Parmesan and chicken are a pairing that hardly needs a PR campaign. But while most people save the cheese for chicken parm, it also happens to make an excellent wing coating. After tossing fried wings in parsley-flecked lemon butter, you’ll shower them with finely grated Parmesan. Consider this a case for giving Buffalo wings a night off.

5. Grilled Lemon Broccoli with Pistachio-Parmesan Sprinkles

Sprinkles are always fun, especially the savory kind. Here, Parmesan joins forces with chopped pistachios, lemon zest, parsley and red pepper flakes for a crunchy topping that livens up everything from grilled broccoli to roasted salmon or even a quick bowl of buttered pasta.

6. Creamy Parmesan Chicken

To make this quick main, you'll coat chicken breasts in a lemony Parmesan-flour mixture, then finish them with a creamy spinach-and-sun-dried tomato sauce enriched with even more Parmesan. Serve it over buttered noodles, spoon it onto brown rice or pair it with roasted vegetables.

7. Lemony Parmesan & Chickpea Soup with Escarole

Here’s a technique you’re going to want to bookmark: To add quick depth to a broth, simmer a Parmesan rind until its savory flavor has infused the liquid. Here, it enriches a simple chickpea-and-broth combo before meeting a head of escarole for an easy, satisfying dinner. A shower of more Parmesan on top completes the package.

8. Skillet Eggplant Parm

Yes, a skillet version of eggplant parm does shortcut the classic so you can enjoy it on a weeknight. But with enough parm—there’s an entire cup of it in addition to sliced mozzarella—you won’t miss the more traditional version. 

9. Chicken Parm Pesto Sandwich

Let’s be honest: Sometimes the entire point of making chicken parm is ending up with a sandwich. Here, crispy breaded cutlets are tucked between slices of sourdough with a generous amount of mozzarella, while Parmesan pulls double duty in both the coating and the pesto. If making pesto from scratch feels like one step too many, store-bought works just fine.

10. Grilled Little Gem Salad with Calabrian Chile Caesar

Perhaps the ultimate use for an extra wedge of Parmesan is Caesar dressing. This version requires just ¼ cup of cheese—basically what's left when that forgotten wedge is nearing the end—and mixes in mayonnaise for extra creaminess. A spoonful of Calabrian chile paste brings generous heat that wakes up every bite of grilled little gem lettuce. It’s a punchy option for your grilling season go-to.

That wedge in your fridge isn’t getting any younger. Let’s put it to work.