Alternative names | Chicken parmigiana |
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Place of origin | United States |
Main ingredients | Chicken breast, tomato sauce, mozzarella, Parmesan |
Chicken parmesan or chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone. [1] A quantity of ham or bacon is sometimes added. [2] [3]
The dish originated in the Italian diaspora in the United States during the early 20th century. [1] [4] [5] [6] It has been speculated that the dish is based on a combination of the Italian parmigiana di melanzane, a dish using fried eggplant slices and tomato sauce, with a cotoletta , a breaded veal cutlet generally served without sauce or cheese in Italy. [6]
Chicken parmesan is included as the base of a number of different meals, including sandwiches [7] and pies, [8] [9] and the meal is used as the subject of eating contests at some restaurants. [10]
The dish, also known as "chicken parm", [4] originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. [4] [11] [12] [13] Home versions also grew in popularity. A recipe was published in the 1953 issue of the New York Herald Tribune that used frozen fried chicken patties or fillets along with other processed foods to make a version of the dish at home. [14] A recipe for chicken parmesan was published in The New York Times in 1962. [15]
In the United States and Canada, chicken parmesan is often served as a main course, and sometimes with a side of, or on top of pasta. Many restaurants also offer chicken parm sandwiches. [16] Upon arriving in America, Italian immigrants began to take advantage of America's affordable meat market, incorporating chicken into parmigiana. [4] [17]
Chicken parmigiana was known in Australia by the 1950s, and is often called parma, parmi or parmy in modern Australian parlance; its name varies from region to region. [18] [19] [20] It was offered in restaurants in Adelaide as early as 1953. [21] It is regularly served as a main meal throughout Australia, where it is considered a staple of pub food. [22] [23] [24] [19] In a 2019 interview that was broadcast on ABC Radio Hobart, food historian Jan O'Connell believes that chicken parmigiana did not become a pub staple until the 1980s; before that time, it was primarily served in restaurants. [25] [26]
Chicken parmigiana is typically served in Australia with a side of chips and salad, although there is some dispute as to whether the chips should be served under or next to the chicken. [27] Its popularity has led to a specialized chicken parmigiana restaurant opening in Melbourne, [27] and chicken parmigiana is the subject of reviews on dedicated websites which compare the dish as purchased from various pubs within a region. [27] [28] [29] [30]
In fusion cuisine, chicken parmesan has been modified to suit Asian taste preferences by the addition of a small amount of soy sauce (as a salt substitute) to the tomato-based sauce [31] [32] and sometimes served with a side of rice or stir-fried noodles. This dish is sometimes marketed in English-speaking areas as chicken katsu parmesan. [33] [34] Sometimes, the soy sauce is added instead to the egg wash for the chicken. [35]
Aside from the melanzane alla parmigiana , a dish using breaded eggplant slices instead of chicken, there are other similar dishes in Italy that use meat.
Carne pizzaiola is a dish derived from the Neapolitan tradition that features meat topped with cheese and often cooked with tomatoes, olive oil, garlic, and white wine. Beef is used most often but it can be made with chicken and pork as well. [36]
A similar dish using veal is known in Italian as cotoletta alla bolognese, which excludes tomato sauce but includes melted Parmesan cheese and prosciutto. [37] Costolette alla parmigiana is another similar veal dish, but in Italy it is generally served without sauce or cheese. [6]
In England, parmo is a dish originating in Middlesbrough that typically consists of fried breaded chicken or pork topped with a white béchamel sauce and cheese instead of tomato sauce. Parmo originated as escalope parmesan, a derivative of chicken parmigiana. [38]
In Hungary, a chicken or pork cutlet breaded with a mix of flour and shredded potatoes, and topped with garlic sour cream and cheese is called mátrai borzaska (lit. 'scruffy from Mátra ') or borzas for short; [39] [40] if the topping is cheese and mushrooms, it is referred to as óvári (lit. 'from Óvár '). [41]
In Argentina, a variation of milanesa a la napolitana is made with chicken instead of the usual beef, similar to chicken parmigiana. [42] It is sometimes topped with ham, bacon, or a fried egg and is usually served with french fries. [43] [44] [45]
Media related to Chicken parmesan at Wikimedia Commons
Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.
Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.
Cutlet refers to:
Parmigiana, also called parmigiana di melanzane or melanzane alla parmigiana, known as eggplant parmesan in English, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.
Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, England, and a popular item of take-away food in the Teesside area. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
Cotoletta is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735. Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Parmigiano reggiano is an Italian cheese
Veal Milanese is a popular variety of cotoletta found in the city of Milan. According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars, where it was first known as cotoletta rivoluzione francese. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.
Veal and chicken parmigiana, along with their cousins meatball, sausage and shrimp, are more recent adaptations, created by Italian immigrants in America who could afford to use meat in place of the vegetables they relied on in the Old Country.
WHAT do you get if you take the humble meat pie and the Italian chicken parmigiana and mash them together?Link (subscription required) via EBSCO
Chicken Parmigiano–Generally this method is reserved for a breaded cutlet of veal, but it's amazing how good and unusual a dish you achieve by arranging heated quick-frozen southern fried chicken on the serving dish. Top each piece with a thin slice of cheese. The Italians would use Mozzarella; Muenster is good too, and so is mild American. A sprinkle of grated Parmesan over the top adds tang. Place under a broiler or in the oven till the cheese melts and then pour around a tomato sauce made by heating Hunt's tomato sauce with one clove garlic finely crushed, one-half bay leaf, one teaspoon olive oil, one-fourth to one-half teaspoon basil, oregano or marjoram. Simmer eight to ten minutes.
They ask for steak and eggs, but change to Chicken Parmigiana when the waiter explains that it's chicken cooked in light wine and served with grated cheese