Chicken Parmigiana

Name: Chicken Parmigiana
Yield: serves 6
Ingredients: Six 6-to-8-ounce boneless, skinless chicken breasts; 1/2 teaspoon kosher salt; 12 ounces fresh ricotta, drained; 3/4 cup grated Grana Padano or Parmigiano-Reggiano; 8 large fresh basil leaves, shredded; Freshly ground black pepper; All-purpose flour, for dredging; 2 cups dry bread crumbs; 2 large eggs; Vegetable oil, for frying; 4 cups marinara sauce (see page 108); 8 ounces low-moisture mozzarella, thinly sliced

December 14, 2011

When this dish was first made—in Emilia-Romagna, particularly in the city of Parma—it included veal and grana cheese, such as Grana Padano or Parmigiano-Reggiano. The bread crumbs, tomato, and mozzarella were all added later, and chicken has often been used as a more economical substitute for veal. This has got to be one of the most popular Italian American dishes. You can find it across America, in every Italian American restaurant, and it has now penetrated the fast-food chains, thanks to its popularity and reasonable costs. If done well with the best of products, it is a great dish.

Recipe notes

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