|Alternative names||Pollo alla parmigiana|
|Place of origin||United States of America|
|Main ingredients||chicken breast, tomato sauce, mozzarella, parmesan|
Chicken parmigiana, or chicken parmesan (Italian Pollo alla parmigiana) (also referred to colloquially in the United States as 'chicken parm' and in Australia as a 'parmy', 'parmi' or 'parma'), is a popular Italian-American dish. It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese. A slice of ham or bacon is sometimes added, but not all chefs are in agreement with the addition of pork. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, along with the cotoletta (the latter generally served without sauce or cheese in Italy).
In the United States and Canada, chicken parmigiana is often served as an entree, and sometimes with a side of or on top of pasta. Many restaurants also offer chicken parm sandwiches. Upon arriving in America, Italian immigrants began to take advantage of America's affordable meat market, incorporating chicken into the Parmigiana. A recipe for chicken parmigiana was published in The New York Times in 1962. The New York Public Library has in their collection a menu from New York City Italian restaurant that has been in the same location since 1906 which shows that chicken parmigiana was being offered in 1958. In the same collection at the New York Public Library, there is a menu from a restaurant on board an ocean liner of the Italian Line that crossed the North Atlantic between North America and Europe and had offered Petti Di Pollo Alla Parmigiana in 1956. There is a recipe that was published in the 1953 issue of the New York Herald Tribune that used frozen fried chicken patties or fillets along with other pre-processed foods to make a version of the dish at home.
The dish is regularly served as a main meal throughout Australia, where it is considered a staple of pub food. 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. Its popularity has led to a specialized chicken parmigiana restaurant opening in Melbourne, and chicken parmigiana is the subject of reviews on dedicated websites which compare the dish as purchased from various pubs within a region. The dish's colloquial name varies across regions, with 'parmy', 'parmi' and 'parma' the most popular variations.
Carne pizzaiola is a dish derived from the Neapolitan tradition that features meat, often topped with cheese and 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.
Parmo is a dish originating in Middlesbrough, England. It typically consists of fried breaded chicken topped with a white béchamel sauce and cheese. Parmo originated as escalope Parmesan, a derivative of chicken parmigiana.
In Argentina, a variation of milanesa a la napolitana is made with chicken instead of the usual beef, similar to chicken parmagiana. It is sometimes topped with ham, bacon, or a fried egg and is usually served with french fries.
- Clark, Melissa (30 January 2015). "Parmigiana Dishes to Warm Weary Souls". The New York Times. Retrieved 17 November 2016.
Of all the iterations of parmigiana (also known as a “Parmesan” or, to those who are on a nickname basis, “parm”)
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- "Parma pies on menu for Patties". The Mercury. Hobart, Tasmania. 18 February 2012. p. 31.
WHAT do you get if you take the humble meat pie and the Italian chicken parmigiana and mash them together?Link via EBSCO
- Gannon, Genevieve (February 17, 2012). "Patties pins hopes on "parma" pie". Sydney Morning Herald.
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- "Menu from Mamma Leone's". Mamma Leone's. 1958. Retrieved March 7, 2016 – via New York Public Library.
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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. Place under a broiler or in the oven till the cheese melts and then our 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.Link via ProQuest.
- Watson, Callie (14 August 2010). "Changing tastes mean humble schnitzel now... More than just pub grub". The Advertiser. Adelaide. p. 43.
- Turner, Shaun (7 April 2015). "Parmi-geddon: the five best (and worst) parmigianas in Perth". Sydney Morning Herald.
- Horne, Tania (14 August 2013). "Chicken Parmi... Best in Tassie Challenge!". Think Tasmania.
- Cincotta, Liz (22 May 2007). "Good parma". The Age. Melbourne, Victoria. p. 14.
- Levin, Darren (7 August 2004). "Keeping abreast of the Parma best". The Age. Melbourne, Victoria. p. A2.2.
- Fair, Alex (18 July 2012). "A group of Launceston friends are using their love of the good old chicken parmigianas to help boost the city's restaurant industry". The Examiner. Launceston, Tasmania. p. 7.
- Sinclair, Corey (6 May 2015). "Territory patriots review chicken parmigianas with hilarious results". Northern Territory News.
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- "Milanesa a la napolitana". El Reporte (in Spanish). Montevideo, Uruguay. 2013-04-25.
- "El origen de la milanesa". ABC Color (in Spanish). Asunción, Paraguay. 2013-04-13. Archived from the original on 2014-05-17.
Media related to Chicken parmesan at Wikimedia Commons