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Chicken Parmesan: One Classic, Four Ways
Why Chicken Parmesan Remains a Menu Favorite
Chicken Parmesan is a staple on many Italian-American menus nationwide, with roots back to southern Italian eggplant parm. Lore goes that Italian immigrants adapted the dish after arriving in the U.S., where chicken was more affordable and readily available. Nowadays, the comfort food has grown in more in popularity because of its affordability—for both operators and guests. Most versions start and end the same way—pounded out thin, then run through a traditional dredge of flour, egg and seasoned breadcrumbs or panko, and finished under a broiler or salamander. Here’s where you can change things up for your own twist. Serve with pasta, as a sandwich or all on its own.
4 Creative Ways to Serve This Classic
Fry It!
At River Oaks Pizzeria in Myrtle Beach, S.C., the chicken parm gets a quick dip in the deep fryer, then a wash of housemade marinara and a layer of parmesan and mozzarella, before heading to the broiler for bubbling.
Pan-Cook it!
At Northside Bistro in Raleigh, N.C., the breaded chicken cutlet gets pan-fried in butter until crisp, then returned to a San Marzano tomato sauce built in the same pan. After baking in the oven with parmesan until fork-tender, it’s finished with mozzarella and a spoonful of fresh sauce for acidity.
Oven-Sear It!
At Toscanos Italian Grill in Puyallup, Washington, Chef Adam Pflueger uses day-old, house-baked seasoned focaccia to make the breadcrumbs for his chicken parm, which gets seared in the oven first, then finished with housemade marinara, parmesan and mozzarella cheese.
Tableside It!
At Carbonara in Arlington, Virginia, chicken Parmesan gets a dramatic tableside finish. The sauce and cheese, cooked separately in a skillet, gets slid right over the crispy chicken cutlet just before serving.
Make it Faster! Check out this speed-scratch option using Italian breaded chicken cutlet and mozzarella from the Scoop Fall catalogue.