Chicken parmesan, or chicken parmigiana ( it, pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella,

parmesan Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is ...

, or provolone cheese. A quantity of ham or

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

is sometimes added. The dish originated in the

Italian diaspora , image = Map of the Italian Diaspora in the World.svg , image_caption = Map of the Italian diaspora in the world , population = worldwide , popplace = Brazil, Argentina, United States, France, Colombia, Canada, P ...

during the early 20th century. It has been speculated that the dish is based on a combination of the Italian ''parmigiana di melanzane'', a dish using fried

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

slices and tomato sauce, with a '' cotoletta'', a breaded veal cutlet generally served without sauce or cheese in Italy. Chicken parmesan is included as the base of a number of different meals, including sandwiches and pies, and the meal is used as the subject of eating contests at some restaurants.

Popularity

North America

The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity. A recipe was published in the 1953 issue of the ''

New York Herald Tribune The ''New York Herald Tribune'' was a newspaper published between 1924 and 1966. It was created in 1924 when Ogden Mills Reid of the ''New-York Tribune'' acquired the ''New York Herald''. It was regarded as a "writer's newspaper" and competed ...

'' that used frozen fried chicken patties or fillets along with other pre-processed foods to make a version of the dish at home. A recipe for chicken parmesan was published in '' The New York Times'' in 1962. In the United States and Canada, chicken parmesan is often served as a

main course A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial o ...

, and sometimes with a side of, or on top of pasta. Many restaurants also offer chicken parm sandwiches. Upon arriving in America, Italian immigrants began to take advantage of America's affordable meat market, incorporating chicken into parmigiana.

Australia

Chicken parmigiana was known in Australia by the 1950s. It was offered in restaurants in Adelaide as early as 1953. It is regularly served as a main meal throughout Australia, where it is considered a staple of

pub food A pub (short for public house) is a kind of drinking establishment which is licensed to serve alcoholic drinks for consumption on the premises. The term ''public house'' first appeared in the United Kingdom in late 17th century, and was ...

. In a 2019 interview that was broadcast on ABC Radio Hobart, food historian Jan O'Connell believes that chicken parmigiana did not become a pub staple until the 1980s; before that time it was primarily served in restaurants. Chicken parmigiana is typically served in Australia with a side of chips and salad, although there is some dispute as to whether they should be served under or next to the chicken. Its popularity has led to a specialized chicken parmigiana restaurant opening in Melbourne, and chicken parmigiana is the subject of reviews on dedicated websites which compare the dish as purchased from various pubs within a region. The dish's colloquial name varies across regions, with 'parmy', 'parmi' and 'parma' the most popular variations.

Variations

Asian fusion cooking

In fusion cuisine, chicken parmesan has been modified to suit Asian taste preferences by the addition of a small amount of

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

(as a salt substitute) to the tomato-based sauce and sometimes served with a side of rice or stir-fried noodles. This dish is sometimes marketed in English-speaking areas as chicken katsu parmesan. Sometimes, the soy sauce is added instead to the egg wash for the chicken.

Similar dishes

Italy

Aside from the

melanzane alla Parmigiana Parmigiana (, ), also called parmigiana di melanzane , melanzane alla parmigiana , or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed b ...

, a dish using breaded eggplant slices instead of chicken, there are other similar dishes in Italy that use meat. Carne pizzaiola is a dish derived from the

Neapolitan Neapolitan means of or pertaining to Naples, a city in Italy; or to: Geography and history * Province of Naples, a province in the Campania region of southern Italy that includes the city * Duchy of Naples, in existence during the Early and Hig ...

tradition that features

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

topped with cheese and often cooked with tomatoes,

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, and white wine. Beef is used most often but it can be made with chicken and pork as well. A similar dish using veal is known in Italian as ''

cotoletta alla Bolognese Cotoletta alla Bolognese is a traditional dish of Bologna. It is also known as "Petroniana", after Petronius, a fifth century bishop and the patron saint of the city of Bologna. It consists of a veal cutlet ( scannello or sottonoce) coated wit ...

,'' which excludes tomato sauce but includes melted parmesan cheese and prosciutto. ''Costolette Parmigiana'' is another similar veal dish, but in Italy it is generally served without sauce or cheese.

United Kingdom

In England,

parmo Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, North Yorkshire, and a popular item of take-away food in the Teesside area. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, ...

is a dish originating in Middlesbrough that typically consists of fried breaded chicken or pork topped with a white béchamel sauce and cheese instead of tomato sauce. Parmo originated as ''escalope Parmesan'', a derivative of chicken parmigiana.

Argentina

In Argentina, a variation of milanesa a la napolitana is made with chicken instead of the usual beef, similar to chicken parmigiana. It is sometimes topped with ham, bacon, or a fried egg and is usually served with french fries.

References

External links

* {{Chicken dishes Italian-American chicken dishes Italian-Australian culture Italian-Canadian culture Italian-New Zealand culture Australian cuisine