Pollo alla Parmigiana
Pollo alla parmigiana (POH-loh AH-lah par-mee-JAH-nah)
Chicken Parmigiana
A golden-crusted chicken breast blanketed in rich marinara sauce and stretchy, molten mozzarella, baked until gloriously bubbling. This Italian-American icon delivers an irresistible crunch-to-melt contrast in every magnificent bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Preheat oven to 200C (400F). Butterfly each chicken breast and pound between plastic wrap to an even 1cm thickness for uniform cooking.
-
2
Set up a breading station: flour seasoned with salt and pepper in one dish, beaten eggs in a second, and breadcrumbs mixed with half the Parmigiano and oregano in a third.
-
3
Dredge each chicken piece in flour, then egg, then breadcrumb mixture, pressing firmly to adhere. Let rest on a wire rack for 5 minutes to set the coating.
-
4
Heat olive oil in a large oven-safe skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until deeply golden and crispy. Work in batches to avoid crowding.
-
5
Spread a thin layer of marinara in a baking dish. Arrange the fried chicken in a single layer, then spoon generous marinara over each piece.
-
6
Top with sliced mozzarella and the remaining Parmigiano. Bake for 15-18 minutes until the cheese is molten and golden with irresistible bubbling edges.
-
7
Let rest for 3 minutes, then scatter with fresh basil leaves and a crack of black pepper. Serve with spaghetti or a crisp green salad.
Did You Know?
Despite its name, Chicken Parmigiana was actually invented by Italian immigrants in America and Australia. In Italy, the original dish is made with eggplant, not chicken.
Chef's Notes
Equipment Tips
- breading station
- skillet
- baking dish
- oven
Garnishing
fresh basil, melted mozzarella
Accompaniments
spaghetti, green salad
The Story Behind Pollo alla Parmigiana
### The Story
Chicken parmigiana is not a traditional Italian dish but an Italian-American creation born in the northeastern United States during the mid-20th century. Southern Italian immigrants, who had made eggplant parmigiana (melanzane alla parmigiana) a staple back home, found meat far more affordable in America. Inspired in part by German-style chicken schnitzel, they substituted breaded chicken cutlets for eggplant, topped them with tomato sauce and melted cheese, and a new classic was born. A recipe for chicken parmesan appeared in The New York Times in 1962, cementing its place in the American culinary canon.
### On the Calendar
No specific seasonal tradition -- chicken parmigiana is served year-round as a hearty dinner entree, often as a Sunday family meal in Italian-American households.
### Then & Now
Once confined to Italian-American neighborhoods on the East Coast, the dish spread nationwide through restaurants and cookbooks in the 1950s and 1960s. It has since been adopted in Australia (where it is a pub staple known as "parma" or "parmi") and around the world.
### Legacy
Chicken parmigiana stands as one of the great examples of immigrant culinary adaptation, transforming Old World techniques with New World abundance.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!