When it comes to classic Italian dishes, chicken parmigiana is up there with staples like lasagna and spaghetti. The combination of thinly fried chicken with red sauce and cheese is enough to satisfy even the pickiest of eaters, which is why chicken parm is a mainstay of Italian restaurants everywhere. But how did this dish get started, and how can operators take full advantage of its deliciousness? Let’s dive into the world of Italian cuisine and find out.
Both the chicken dish and the cheese refer to their origins in the Italian town of Parma. You could translate instead as “Chicken, Parma Style” or “Cheese from Parma.” There are plenty of other recipes from Parma that don’t use any Parmesan cheese.
The substitution of chicken for eggplant, as well as the crispy breading on the cutlet, was a change made in America. USA! USA! In the late 19th century through the early 20th century, known as the First Diaspora, a large wave of Italians arrived to the United States looking for work and higher wages. At the time, eggplant was more difficult to find in the U.S. (this was long, long before the age of Eataly and farmers markets). But working-class families were earning more, and so able to add chicken to their plates. That is the American dream right there.
Not surprisingly, several regions of Italy take credit for inventing baked parmesan dishes. (Italians can’t seem to agree on anything.) The ancestor of chicken parm is melanzane alla parmigiana, or eggplant parm. Eggplant parm was known as a “la cucina povera” dish, which means “from the kitchen of the poor”. It was based on eggplant, often grown in local gardens, combined with ingredients that even the poorest of families would have on hand. It was not breaded and fried, nor was it topped with a savory sauce. Rather, it was a meal baked in olive oil with thin slices of eggplant laid at the bottom of the dish. Most families could grow everything they needed to make eggplant parmigiana, including basil and tomatoes. It was a simple but filling dish for large families, with plenty of protein provided by the eggplant and cheese.
Chicken Parmigiana and the Art of Pasta Pairings
If you know anything about Italian cooking, you know that pasta is a mainstay. And if you know anything about Italian pasta, you know there’s a shape and style that should be paired with just about every sauce or dish. Options like penne, ravioli, spaghetti, and fettuccini all have recognizable shapes and features, and those attributes are ideal for delivering certain flavors.
Although dozens of varieties are available, chicken parmigiana works best when paired with a noodle-shaped pasta like spaghetti. However, individuals and restaurants can experiment with different pasta shapes that enhance the dining experience.
Making Chicken Parmesan Faster Than A Restaurant | But Faster
FAQ
Why is it called chicken parm if there is no parmesan?
Does chicken parm have parmesan cheese?
Is there no chicken parmesan in Italy?
Are parmigiana and parmesan the same?
Is chicken parmesan Italian?
Chicken parmesan, as it is known in the United States and other parts of the world, is not authentic Italian cuisine. It is an Italian-American dish that evolved from eggplant parmigiana (melanzane alla parmigiana) made with breaded eggplant slices layered with cheese and tomato sauce.
Is chicken parmigiana the same as Parmesan?
Chicken parmigiana and Parmesan are the same dish, a popular Italian-American entree. It consists of breaded chicken breast covered in tomato sauce and melted cheese, typically mozzarella and sometimes Parmesan.
What is chicken alla parmigiana?
While Chicken alla Parmigiana or Parmigiana is a new world creation, it’s a riff on something they really do make in the old country called Melanzane (Eggplant) alla parmigiana. Even experts like Clifford Wright aren’t quite sure why that recipe is called Parmigiana.
What is chicken parmigiana made of?
It consists of breaded chicken breast covered in tomato sauce and melted cheese, typically mozzarella and sometimes Parmesan. The name “parmigiana” comes from the Italian word “parmigiana,” which relates to the cheese and style of preparation, and “parmesan” is the Anglicized version of the same word.