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The Parmigiana Family |
A favorite section in many Italian Restaurants are items listed "alla Parmigiana", simply means meals made or covered with parmesan cheese. The world famous Parmigiano-Reggiano cheeses, whose names derive from the northern Italian regions of Parma and Reggio-Emilia. It is the original and the best, but not always available. You can find it in any good Italian deli and many supermarkets. There are many good versions or imitations of Parmesan cheese, that are acceptable and will work.
Parmigiano is the the Italian adjective for the city of Parma, the French version, "Parmesan" is used in English. It is used mostly to describe any meat or vegetable that is breaded, fried, baked and topped with melted cheeses, usually Mozzarella and sprinkled Parmesan. Other finer cheeses may be used, like Fontina or Asiago.
I use an old family recipe that has never changed, mainly because there is no way to improve it. It works well and customers that love Parmigiana dishes in our restaurants acknowledge that nobody does it better.
The recipe is basic, but
not easy, in that it requires some time and effort. The finished product
makes it all worthwhile. You can use a variety of meats (chicken, beef,
veal, pork, etc) or vegetables (eggplant, zucchini, squash, etc). The
following recipe for Chicken Parmigiana is a perfect example:
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Note, you will need the following items:
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| Chicken Parmigiana | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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