Chicken Parmesan
Chicken Parmesan[edit | edit source]
Chicken Parmesan, also known as Chicken Parmigiana, is a popular Italian-American dish that consists of breaded chicken breast covered in tomato sauce and melted cheese. It is often served with pasta or on a sandwich.
History[edit | edit source]
The origins of Chicken Parmesan can be traced back to Italian immigrants in the United States. It is believed to be a variation of Eggplant Parmesan, a traditional Italian dish. The dish became popular in the mid-20th century and has since become a staple in Italian-American cuisine.
Ingredients[edit | edit source]
The main ingredients for Chicken Parmesan include:
- Chicken breast
- Breadcrumbs
- Parmesan cheese
- Mozzarella cheese
- Tomato sauce
- Olive oil
- Eggs
- Flour
- Salt and pepper
Preparation[edit | edit source]
The preparation of Chicken Parmesan involves several steps:
- Pounding the Chicken: The chicken breasts are pounded to an even thickness to ensure even cooking.
- Breading: The chicken is dredged in flour, dipped in beaten eggs, and coated with a mixture of breadcrumbs and grated Parmesan cheese.
- Frying: The breaded chicken is fried in olive oil until golden brown.
- Baking: The fried chicken is placed in a baking dish, covered with tomato sauce and mozzarella cheese, and baked until the cheese is melted and bubbly.
Variations[edit | edit source]
There are several variations of Chicken Parmesan, including:
- Veal Parmesan: Made with veal cutlets instead of chicken.
- Eggplant Parmesan: A vegetarian version using eggplant slices.
- Sandwich: Chicken Parmesan served in a sandwich roll.
Serving Suggestions[edit | edit source]
Chicken Parmesan is often served with:
- Spaghetti or other types of pasta
- A side salad
- Garlic bread
Nutritional Information[edit | edit source]
Chicken Parmesan is a rich and hearty dish. It is high in protein due to the chicken and cheese, but also contains a significant amount of fat and calories. Modifications can be made to reduce the calorie content, such as baking instead of frying the chicken.
See Also[edit | edit source]
References[edit | edit source]
- "The Italian-American Cookbook" by John Mariani
- "Essentials of Classic Italian Cooking" by Marcella Hazan
External Links[edit | edit source]
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