 Chicken parmesan from an American restaurant | |
| Alternative names | Chicken parmigiana |
|---|---|
| Place of origin | United States |
| Main ingredients | Chicken breast,tomato sauce,mozzarella,Parmesan |
Chicken parmesan orchicken parmigiana (Italian:pollo alla parmigiana) is a dish that consists ofbreadedchicken breast covered intomato sauce andmozzarella,Parmesan orprovolone.[1]Ham orbacon is sometimes added.[2][3]
The dish originated in theItalian 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 theItalianparmigiana, a dish using friedeggplant slices and tomato sauce, with acotoletta, 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]
Upon arriving in North America, Italian immigrants began to take advantage of the meat market, incorporating chicken into parmigiana.[4][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 servingItalian-American cuisine by the 1950s.[4][11][12][13] Home versions also grew in popularity. A recipe was published in the 1953 issue of theNew 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 inThe New York Times in 1962.[15]
In the United States and Canada, chicken parmesan is often served as amain course, and sometimes with a side of, or on top of,pasta.[16] Many restaurants also offer chicken parm sandwiches.[16] In theGreater Toronto Area,California Sandwiches is a chain specializing in beef, veal, and chicken parmesan sandwiches, so "California Sandwich" has become a generic term in that region.[17]
Chicken parmigiana was known in Australia by the 1950s, and is often calledparma,parmi orparmy in modernAustralian parlance; its name varies from region to region.[18][19][20] It was offered in restaurants inAdelaide as early as 1953.[21] It is regularly served as a main meal throughout Australia, where it is considered a staple ofpub food.[22][23][24][19] In a 2019 interview that was broadcast onABC 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 ofchips andsalad, 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]
Infusion cuisine, chicken parmesan has been modified to suit Asian taste preferences by the addition of a small amount ofsoy 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 fromparmigiana, a dish using breaded eggplant slices instead of chicken, there are other similar dishes in Italy that use meat.
Pizzaiola is a dish derived from theNeapolitan tradition that featuresmeat topped with cheese and often cooked withtomatoes,olive oil,garlic, andwhite 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 ascotoletta alla bolognese, which excludes tomato sauce but includes melted Parmesan cheese andprosciutto.[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 inMiddlesbrough that typically consists of fried breaded chicken or pork topped with a whitebéchamel sauce and cheese instead of tomato sauce. Parmo may have originated from a dish that was similar to escalope parmesan, a derivative of chicken parmigiana.[38][39]
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 calledmátrai borzaska (lit. 'scruffy fromMátra') orborzas for short.[40][41]
In Argentina, a variation ofmilanesa 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 toChicken parmesan at Wikimedia Commons
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) viaEBSCO
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.
Hozzávalók: 8 szelet sertéskaraj vagy csirkemell [Ingredients: 8 slices of pork loin or chicken breast]
A mátrai borzaska vagy pusztapecsenye nagyon kiadós frissensült, melyet savanyúsággal vagy salátával érdemes fogyasztani. Az étel eredetileg sertéskarajból készül, de ha szeretnéd, csirke- vagy pulykahúsból is elkészítheted. [Mátra borzaska or pusztapecsenye is a very hearty fresh roast, which is worth eating with pickles or salad. The dish is originally made from pork loin, but if you like, you can also make it from chicken or turkey.]
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