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.
The Birth of a Classic: Uncovering the Story
Since this dish is so universally loved and widely available, it’s easy to assume that it’s an old recipe that has delighted diners for centuries. 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 thingcome 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.” Parma is where we get parmesan cheese, and dishes done in the Parma style have the name attached.
So, even though chicken parmesan doesn’t heavily feature parmesan cheese (instead using mozzarella), the meat or eggplant is prepared in the Parma style, hence the name.
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 likepenne, 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.
Crispy Delights: Discover the Magic of Pitco Fryers
While pasta is a big part of chicken parmigiana, the show’s star is the chicken (or eggplant if you prefer), which is breaded and fried. Since the main ingredient is covered in sauce and cheese, it’s important to utilize a frying process that retains the crispy textures so desirable in the perfect chicken parm.
Simply put, the type of fryer used in cooking parm can make a huge difference. Depending on the volume being cooked or even providing the ability to divide gluten-free options from standard flour, selecting the right fryer is an important choice, almost as important as the brand of tomatoes used for the sauce. To help,Pitco offers aproduct selector toolso operators can choose the best fryer for making chicken parmigiana (among other dishes). While fried food isn’t a huge part of Italian cuisine, the meals requiring frying needhigh-quality equipment, lest the customer leave with a bad taste.
Discover if you’re using the right fryer to make that perfect chicken parmigiana:
Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane ( Italian: [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne]), melanzane alla parmigiana ( Italian: [melanˈdzaːne; -ˈtsaːne ˌalla parmiˈdʒaːna]) or, in the United States, eggplant parmesan, is an Italian dish made with fried, ...
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.
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.
Brace yourself for this one—they're the same dish! Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.
The original Italian dish that evolved into veal Parmigiana used eggplant and was similar to modern eggplant Parmigiana. Despite the name, the dish didn't come from the Parma region, but most likely started in the tomato-rich Campania region near Naples.
Chicken parm (short for chicken parmesan or chicken parmigiana) in its current form – tender, breaded chicken cutlets with melted cheese and tomato sauce – was actually created in America, though its origins are Italian.
Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.
“Why is it called chicken parmesan if the cheese chefs use is mozzarella?” It's a great question and one that isn't so easy to answer! Some believe that it was created in Parma, hence the name.
Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.
Parmigiana is a traditional dish, characteristic of Southern Italy. It is typically prepared in the summer as the main course. Many varieties exist, but the basic recipe calls for layering and baking three main ingredients: eggplant (aubergine), cheese, and tomato sauce.
The common American pronunciation of “parmesan” as if it were spelled “parmigian” is due to the verbal influence of Italian immigrants; you'll similarly hear Americans pronounce “braciole” as “brashol/brazhol/brajol" and prosciutto as “proSHOOT/proZHOOT”, and “pasta fa*gioli” as “pasta faZOOL/pasta faZHOOL”, all also ...
Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana—or parmesan—is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.
Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.
And while no one knows who invented it, it's widely accepted that it came to be in the restaurants of Italian immigrants on the east coast. Broadsheet traces one of the first chicken parm recipes to 1944 Maryland, where it was (and still is) served over a bed of spaghetti.
Today… Veal production has come a long way, although standards still vary between different countries. However, British farmers have created a product that stands apart, called rose veal. These calves are housed in light, airy barns, and given deep straw bedding for comfort and enrichment.
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.
Some believe that it was created in Parma, hence the name.Others believe it comes from a Sicilian word that means slabs on a roof, referring to the thin slices of chicken covered in the sauce.
The ancestor of the modern dish appears in Vincenzo Corrado's cookbook Il cuoco galante from 1786. His recipe described eggplant seasoned with butter, herbs, cinnamon, other spices and grated Parmesan cheese, which was then covered with a cream sauce of egg yolks before being baked in an oven.
But, did you know… that Chicken Parmigiana is NOT from Italy? Yes, you read correctly. I know you're shocked, but contrary to common belief, Chicken Parmigiana was not invented by Italians. In fact, there haven't been any clear indications on the origin of this culinary masterpiece.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
