Tuesday, December 21, 2010

An Italian-American Classic: Chicken Parmesan

There is nothing quite like a bubbling and gooey tray of homemade Chicken Parmesan. This classic dish is an Italian-American standard that induces glorious checkered tablecloth day dreams. I love  good chicken parm. Leftovers make spectacular sandwiches assuming you have any leftovers as guest gobble each and every available morsel. The issue with a lot of recipes though is oil. You don't need to deep fry the breaded cutlets; you simply need enough oil to impact flavor and provide the satisfying browning and crunch that a good chicken parm should deliver. I've had a lot of mediocre dishes over the years, but this recipe seems to hit the mark every time. The trick is not only keeping the oil use under control, but also not drowning the chicken in sauce. When I layer my chicken cutlets into the baking dish I use the bare minimum of sauce. It helps keep the breading together and lends a bit more crusty crunch if you keep the moisture down. You can always top with more sauce upon serving! Buon Appetito!