American · Italian-American
Chicken Parmesan
Correctly understood, Chicken Parmigiana (Parmigiana di Pollo) is a bastard descendant of Melanzane alla Parmigiana, the eggplant dish of Sicily and Campania. The version most know — crumbed chicken breast, tomato sauce, melted mozzarella, Parmigiano — is an Italian-American creation. The definitive version uses free-range breast, pounded thin, crumbed with Japanese panko for maximum crunch, fried in neutral oil at 180C, finished in the oven with San Marzano sauce and fior di latte.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4
boneless
skinless chicken breasts (150 g each), pounded to 8 mm thickness
Not yet stocked in British Columbia
150 g
Parmigiano Reggiano DOP aged 24 months
grated
Not yet stocked in British Columbia
100 g
panko breadcrumbs
Your own market
2
large eggs
Your own market
60 g
all-purpose flour
Your own market
500 ml
marinara sauce (crushed San Marzano DOP tomatoes
garlic, olive oil)
Not yet stocked in British Columbia
200 g
fior di latte mozzarella
sliced 4 mm thick
Your own market
120 ml
extra virgin olive oil
Your own market
3 g
sea salt
Your own market
1 g
Tellicherry black pepper
Your own market
II
The Method
1
Set up breading station: flour in one bowl, beaten eggs in another, panko mixed with 75 g Parmigiano in a third.
2
Season chicken with sea salt and black pepper; coat each breast lightly in flour, shake off excess.
3
Dip in beaten egg, then dredge in panko-Parmigiano mixture, pressing gently to adhere; lay on parchment paper.
4
Heat 60 ml olive oil in a large skillet over medium-high; fry chicken 4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to paper towels.
5
Spread 100 ml marinara on bottom of a 9 × 13 inch baking dish; arrange breaded chicken in single layer. Top each breast with 1 mozzarella slice and remaining marinara sauce.
6
Bake at 200°C for 12 minutes until cheese melts and bubbles slightly. Finish with remaining 25 g Parmigiano and fresh basil.
IV
Sensory Tests
◇Where it lives or dies. The moment where Chicken Parmigiana lives or dies is the first two minutes after it comes out of the frying oil — use a wire rack, never paper towel. Paper towel traps steam and turns the base soggy. The wire rack allows air circulation under the schnitzel while you load it with sauce and cheese. Into the grill immediately. The window between crisp triumph and soggy defeat is about 6 minutes.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Ancient Lakes of Columbia Valley Riesling
Ancient Lakes Vineyard — Cave B · Ancient Lakes
Not yet stocked in British Columbia
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year