Chicken Parmesan

The Origins of Chicken Parmesan: A Culinary Evolution

As we dive into the origins of Chicken Parmesan, we uncover a rich tapestry of culinary evolution that speaks to the heart of Italian-American culture. What began as Melanzane alla Parmigiana—a beloved southern Italian eggplant dish—was transformed in the kitchens of Italian immigrants who arrived in the northeastern United States in the late 1800s.

In this new land, traditional eggplant was often replaced with breaded chicken cutlets, a protein more accessible and affordable at the time. Thus, Pollo alla Parmigiana—or Chicken Parmesan—was born. This dish is a testament to the adaptability and creativity of immigrant communities, preserving cherished traditions while embracing new ingredients and influences.

A Healthier Approach to Tradition

Our non-toxic, non-stick, surgical-quality stainless steel cooking surfaces allow you to prepare Chicken Parmesan with less oil and more flavor. These surfaces distribute heat evenly, reducing the need for excessive fats and helping you enjoy a lighter, yet equally satisfying, version of this classic dish.

🍽️ Chicken Parmesan (Pollo alla Parmigiana)

One of our most requested family recipes, Chicken Parmesan features tender breaded chicken breasts, smothered in homemade Salsa di Pomodoro, topped with mozzarella, parmesan, or provolone cheese, and baked to golden perfection. A slice of prosciutto can be added for extra flavor and richness.

🛠️ EQUIPMENT:

• 13-inch Karahi Casserole Pan or 13-inch French Gourmet Skillet 

🧂 Ingredients:

• 6 boneless, skinless chicken breasts
• 3 cups all-purpose flour, seasoned with:
  • Salt
  • Black pepper
  • Garlic salt
  • Cayenne pepper
• 6 eggs, well beaten
• 2 cups Italian-seasoned breadcrumbs
• Grated parmesan cheese (to mix with breadcrumbs)
• 1 cup pure golden Italian or Spanish olive oil (for frying)
• 2 cups mozzarella cheese
• 1 cup grated parmesan cheese
• Fresh chopped basil (for garnish)
• Homemade Salsa di Pomodoro (see below)

👨🍳 Preparation:

1. Preheat oven to 350°F (177°C).

2. In 3 separate shallow bowls, prepare your dredging stations:

   • Bowl 1: Seasoned flour

   • Bowl 2: Beaten eggs

   • Bowl 3: Breadcrumbs mixed with grated parmesan

3. Dredge each chicken breast:

   • Coat in flour → dip in egg → press into breadcrumb mixture

4. Heat oil in the pan over medium-high heat 350°F.

5. Fry chicken cutlets until golden brown on both sides.

6. In a baking dish:

   • Spread ⅔ of the tomato sauce on the bottom

   • Place fried chicken cutlets on top

   • Cover with remaining sauce

   • Sprinkle with mozzarella and parmesan

7. Bake for 20 minutes or until cheese is melted and bubbly.

8. Garnish with fresh chopped basil and serve hot.

🍅 Salsa di Pomodoro (Tomato Sauce)

A simple, rich, and fragrant sauce that’s the soul of this dish.

🛠️ EQUIPMENT:

• 6-Qt. Stockpot

⏱️ Preparation Time:

40 minutes | Makes 4–6 servings

🧂 Ingredients:

• ¼ cup pure golden olive oil
• 8–10 garlic cloves, thinly sliced (think Goodfellas-style)
• 1 (28-ounce) can San Marzano plum tomatoes, crushed by hand
• ½ cup dry white wine (to rinse the tomato can)
• 1 tbsp Italian seasoning
• ½ tsp crushed red pepper flakes
• Salt, to taste
• 1 tbsp unsalted butter
• 12–15 large fresh basil leaves, sliced thin

👨🍳 Preparation:

1. Heat olive oil in a 6-quart stockpot over medium-low heat 225°F
2. Add sliced garlic; cook until just golden around the edges (2–3 minutes).
3. Add crushed tomatoes and rinse the can with white wine; pour into pot.
4. Season with Italian herbs, red pepper, and salt.
5. Bring to a boil, then reduce heat to low 180°F; simmer uncovered for 15–20 minutes, until slightly thickened.
6. Finish by stirring in butter and fresh basil.
7. Use immediately or store in an airtight container for up to 1 week.

Note: For an even fresher taste, substitute canned tomatoes with 3 pounds of ripe plum tomatoes, peeled and seeded.

🌿 Serve With:

• Spaghetti or rigatoni
• Garlic bread
• A crisp green salad
• A glass of Chianti or Pinot Grigio