🍗🧀 Chicken Parmesan (Chicken Parmigiana)
Chicken Parmesan is a popular Italian-American dish made with breaded, fried chicken cutlets topped with tomato sauce and melted cheese, then baked until bubbly.
Although inspired by southern Italian dishes, it became especially famous in Italian immigrant communities in the United States.
🇮🇹 Origins
Chicken Parmesan evolved from Melanzane alla Parmigiana (Eggplant Parmesan) in southern Italy.
Italian immigrants adapted the recipe in America, where meat was more affordable, replacing eggplant with chicken.
🛒 Classic Ingredients
- Boneless, skinless chicken breasts (pounded thin)
- Salt & pepper
- Flour
- Eggs
- Breadcrumbs (Italian-style or panko)
- Olive oil (for frying)
- Marinara sauce
- Mozzarella cheese
- Grated Parmigiano-Reggiano
- Fresh basil (optional)
🔥 How It’s Made
- Pound & Season the chicken evenly.
- Bread: flour → egg → breadcrumbs.
- Pan-fry until golden and crisp.
- Top with marinara and cheese.
- Bake at 190–200°C (375–400°F) until melted and bubbly.
🍝 How It’s Served
- Over spaghetti
- In a toasted sub roll (chicken parm sandwich)
- With a side salad
💡 Tips for Best Results
- Pound chicken evenly for uniform cooking.
- Use freshly grated cheese for better melting.
- Don’t drown the chicken in sauce—keep the crust crisp.
- Broil briefly at the end for a golden cheese top.
🍷 Pairing Ideas
- Medium-bodied Italian red (Chianti-style wine)
- Light lager or pilsner
If you’d like, I can also share:
- A crispy restaurant-style version
- A baked (healthier) version
- An authentic Italian-style comparison
- Or a 30-minute weeknight shortcut recipe
