Chicken Parmesan

Description:

 As with many iconic American dishes, the origins of Chicken Parmesan or “Chicken Parm” come along with immigrants in the early 20th century. During the late 19th and early 20th century, America and specifically New York City received a massive wave of Italian immigrants, primarily from Southern Italy. These immigrants were accustomed to eating parmigiana di melanzane, which is a similar dish that uses fried eggplant instead of chicken. Eggplant was inexpensive and abundant in Italy, and this dish evolved once these Italian immigrants settled down in New York. Life in America brought these immigrants higher salaries and access to more affordable meats, which eventually gave birth to the iconic Chicken Parmesan. This dish is popular throughout the US, but especially so in areas with high Italian-American populations such as New York and New Jersey. This dish can be eaten alone, with pasta, or commonly eaten as a sandwich inside an Italian roll.

Ingredients:

(Serves 2)

·      4 slices low- moisture, whole milk mozzarella

·      Your choice of dried or fresh pasta 

Cutlets

·      2 thin-slices chicken breast cutlets

·      1 cup (100 g) breadcrumbs (Italian seasoned are ideal)

·      2 tbsp (20 g) grated pecorino cheese

·      1 egg

·      1 cup (210 ml) vegetable oil

Sauce

·      2 cups (220 ml) tomato purée

·      1 tbsp (15 g) tomato paste

·      1/4 medium onion, chopped

·      1 clove garlic, minced 

·      1 sprig basil

·      1 tbsp (15 ml) olive oil

·      Salt and pepper

Preparation:

In a medium pot, heat the olive oil over medium high heat. Add the onions, garlic and a pinch of salt, and cook for 2-3 minutes. Add tomato paste and cook for 30 seconds, stirring constantly. Add the tomato & basil, and simmer on medium low heat for 20-30 minutes. You can add some water if the sauce gets too thick, but we want it to be slightly on the thicker side. Season to taste with salt and pepper. 

Scramble the egg in a plate. In another place, mix the bread crumbs and pecorino. Heat vegetable oil in a large pan over high heat. Dip the chicken in the egg, then coat thoroughly in the bread crumb mixture. Add a pinch of bread crumbs to the oil- when it sizzles, the oil is ready for frying. Add the chicken, and cook for 1-2 minutes on each side until golden brown. Set aside on a plate.

Preheat the broiler or turn your oven to the highest setting. Place the chicken cutlets in a baking dish. Spoon an even layer of sauce over each cutlet, and top with 2 slices of mozzarella each. Place in the oven until the cheese is melted and starts to brown slightly, about 3-5 minutes. Remove. 

Boil the pasta per package directions and toss with additional tomato sauce. Serve alongside the chicken and top with additional pecorino. 

Notes:

• If you can’t find low-moisture mozzarella, you can use fresh but try to dry it out with a towel as much as possible before using.

• To make “Italian Seasoned” breadcrumbs, you can mix 1 cup (100 g) of plain breadcrumbs with 1 tsp (3 g) of garlic powder and 1 tsp (3 g) of dried parsley.