When it comes to classic Italian dishes, chicken parmigiana is up there with staples like lasagna and spaghetti. Chicken parm is a classic dish in Italian restaurants all over the world. Its thinly sliced chicken, red sauce, and cheese are enough to please even the pickiest eaters. 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.
People across America love chicken parmesan, or “chicken parm,” as they affectionately call it. It’s a mainstay in Italy and in American homes. Chicken parm has breaded chicken cutlets that are crispy and covered in tomato sauce and melted cheese. It’s like all the comfort foods we love about Italian and American food in one bite.
But this mix of flavors makes me wonder where chicken parm really came from. Let’s go back to its early Italian roots and follow it across the Atlantic.
The Evolution of Eggplant Parmigiana
While chicken parm tastes very Italian-American, it comes from Italy, where an eggplant-based dish with the same name was made. In Italy, this dish was called melanzane alla parmigiana and was made by breading and frying eggplant slices and then adding tomato sauce and cheese on top.
The name parmigiana likely derives from the Sicilian word “palmigiana” referring to the horizontal slats on a roof resembling the layered slices of eggplant in the dish. Despite the name parmigiana dishes in Italy were traditionally made not with Parmesan cheese, but with other varietals like mozzarella.
Over time, versions of parmigiana dishes spread through southern Italy in Campania and Sicily, where eggplant was a more common ingredient than chicken or other meats. But Italian immigrants would come to reimagine this dish in America, where protein options abounded.
Taking Flight in America
When Italian immigrants arrived in the United States in the early 20th century, many were thrilled to find meat far more accessible and affordable. No longer limited to produce and eggs, Italian home cooks could now explore recipes using chicken, pork, beef and other proteins.
It was in Italian-American kitchens and restaurants that melanzane alla parmigiana morphed into something resembling the chicken parm we know and love today. By breading chicken cutlets and using them in place of eggplant, resourceful Italian immigrants came up with a heartier, meatier version of parmigiana.
The new chicken parmigiana allowed Italian-Americans to take a familiar flavor profile in a creative new direction. After developing in Italian-American communities on the East Coast, the dish began appearing on menus at Italian restaurants by the 1950s. Within a few decades, chicken parm became a nationwide sensation, served on platters or stuffed into sandwiches from pizzerias to pubs.
Regional Variations
While chicken parm is firmly established as an Italian-American classic, over the decades it has continued to evolve in intriguing ways across different regions:
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In Australia, chicken parm is often called a “parma” or “parmi” and comes served with fries or a salad. It’s a staple of Aussie pub fare.
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People all over the Greater Toronto Area in Canada love chicken parm sandwiches. In that area, they’re called “California sandwiches.” ”.
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In the UK, chicken or pork parmigiana is called a “parmo,” made with béchamel sauce instead of tomato sauce.
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Some Asian fusion versions incorporate soy sauce and are served with rice or noodles.
No matter how you tweak it, chicken parm retains the crave-worthy flavors that made it a hit in Italy and America. This dish offers a delectable bridge between cuisines, showcasing how Italian-American cooking adapted old traditions into satisfying new favorites. Each bite is a delicious symbol of resourcefulness and cultural exchange.
Making Chicken Parm at Home
Looking to recreate the magic of chicken parm in your own kitchen? Here are some tips for getting perfectly crispy, saucy results:
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Pound the chicken cutlets. Use a meat mallet or heavy skillet to gently pound the chicken and help it cook evenly. Thinner cutlets mean quicker frying.
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Bread thoroughly. Dip cutlets in flour, then beaten eggs, then breadcrumbs to coat each side. Press the breading on firmly so it adheres.
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Don’t skimp on sauce. Use a high-quality jarred tomato sauce, enhanced with garlic, oregano and a splash of wine. Simmer the sauce before topping the chicken.
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Brown the cheese. Broil the sauced chicken briefly so the cheese bubbles and browns on top. Mozzarella and Parmesan pair best with the tomato sauce.
With this formula, you can treat your family to a coveted taste of Italian-American tradition. Chicken parm may have evolved over time, but the craving it satisfies is timeless. This recipe continues developing as cooks put their own spin on it. Wherever it originated, we’re glad it landed on our plates!
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The Birth of a Classic: Uncovering the Story
This dish is so popular and loved by everyone that it’s easy to think it’s an old recipe that has been making people happy for hundreds of years. However, chicken parmigiana is a relatively new invention. It didn’t start to dominate the U. S. around the 1950s, but that popularity is as widespread as ever today.
The origins of chicken parmigiana do go back to old Italy, but people made it with eggplant, not chicken. The simple reason for this change is that chicken was too expensive for most households. Eggplant, though, could be grown in the backyard. This vegetarian dish was called mellanzane alla parmigiana, primarily made in Southern Italy.
However, once Italian immigrants came to America, they discovered that meats were cheaper and more widely available. This is why many dishes today feature options like meatballs. Immigrants decided to swap eggplant for chicken, and a classic was born. Once it started appearing in recipe books and Italian restaurants, chicken parmigiana became a fan favorite worldwide.
What’s the difference between Chicken Parmesan and Chicken Parmigiana?
If one were to go to different Italian restaurants here in the United States, some would sell a chicken parmesan dish, while others may call it chicken parmigiana. However, if one were to order both menu items, they would be delighted to see the same thing come out at both locations.
While it’s easy to assume that “parmigiana” is just an Italian way of saying parmesan, it technically means “someone or something from the city of Parma. “Parmesan cheese comes from Parma, and dishes made in the Parma style have that name behind them.”
So, chicken parmesan doesn’t have a lot of parmesan cheese; instead, it has mozzarella. The meat or eggplant is cooked in the Parma style, which is where the name comes from.
Chicken Parmesan – Our Version of an Italian Classic That We Recreated at Home!
FAQ
Who invented chicken parm?
Chicken parmesan, or chicken parmigiana, was invented in the United States by Italian immigrants, not in Italy. It’s a variation of the Italian eggplant parmesan dish, melanzane alla parmigiana, adapted to include breaded and fried chicken cutlets instead of eggplant.
Does chicken parm exist in Italy?
No, Chicken Parmesan, as we know it in the United States, is not a traditional Italian dish and is not typically found in Italy.
Where is a chicken parm from?
Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. Ham or bacon is sometimes added. The dish originated in the Italian diaspora in the United States during the early 20th century.
Is chicken parm an Italian or American dish?
Chicken parmigiana is a recipe created by Italians who immigrated to the northwest region of the United States and tweaked one of their country’s original recipes.