Ah – Chicken Parmesan. I love Mediterranean food. All of it. Greek, Moroccan, Lebanese, Spanish, Turkish, Egyptian. It is why I write my blog. I love the flavors. I find the simplicity mesmerizing. That you can get such great flavors out of such relatively simple preparation is fascinating to me.
But I was raised by an Italian American Mom — and that means sometimes, you just gotta have Chicken Parmesan. I like mine as a meal with a bit of pasta and some salad. But chicken parm can be all things to all people. Chicken Parm sandwiches. Chicken Parm Salad. I have even seen Chicken Parm pizza. There is something about breaded chicken smothered in tomato sauce and cheese that just says “comfort food” to many Italian American.
The Parmesan style doesn’t necessarily mean covered in Parmesan cheeses. Whether you are talking about eggplant Parm, veal Parm, or Chicken Parmesan, they are all similar. The included breaded meat (or eggplant) that is first pan fried. Then it is covered with tomato sauce and cheese then baked to finish and melt the cheese. The cheese is more often mozzarella or provolone. Shaved Parmesan cheese is sometimes added when the the chicken (or veal or eggplant) come out of the oven.
I’m not going to break any new ground with this recipe, but here goes:. The recipe below is for 2, but easily scales for more.
