Why is it called Parmesan Chicken?

Or Chicken Parmesan? It has mozzarella cheese on it

thanks

quote:

Originally posted by Midnight_Chef

Or Chicken Parmesan? It has mozzarella cheese on it

thanks

And tomato sauce along with grated "Parmesan Chez"...

Just a WAG that it may have originated in the area around Parma, Italy?

Its NOT called parmesean---it "Parmigian"---and not as in the cheese---but "in the sstyle of Parma"---the region.
Good Wag.Gatorbreath!

quote:

Originally posted by Midnight_Chef

Or Chicken Parmesan? It has mozzarella cheese on it

thanks

Because it is made with Parmigiano Reggiano, as well as mozzarella, although it doesn't need the mozzarella to be chicken parmigiano.

I make mine with out mozzarella. Just slice of pieces of parmigian from a good brick and bake it on the chicken, delicious! Never use the pre-shredded junk, it's not the same at all. Sometimes I cube up piece of sirloin and fry them in a pan with peppers and onions, add some tomato sauce and put a slice of parmigian on each steak chunk, hello! Steak with gooy cheese all over in a tomato, garlic, black pepper, salt bath...what time is it?

"Sometimes I cube up piece of sirloin and fry them in a pan with peppers and onions, add some tomato sauce and put a slice of parmigian on each steak chunk, hello! Steak with gooy cheese all over in a tomato, garlic, black pepper, salt bath...what time is it?"

Time to EAT!!!!!!! (Steak is not just for lunch/dinner anymore.)

parmesean or parmigiano cheese WOULD be tastier than JUST mozzerella.. i'm sure i'ts made both ways... probably the "original" recipe has it in it.

I beleive that the name refers to style of cooking (or orgin of the dish) vs. the cheeses that comprise it. Keep in mind that chickem parmesan is only one version of the dish, there is also eggplant and veal parmesans.

IMO- The good stuff , parmigano reggiano, is to expensive ($14.00LB at Costco) to use in the chicken's crust. It is best grated over the finished dish.

It is expensive. Rather than grating try thin slices, you really get a good taste of the cheese. By golly I'm going to post a picture, but I have to eat the meat I have in the fridge first. Back on the Atkins deal after my winter of pizza and I've cooked and smoked more than I can eat. Hard to beat smoked turkey.

I went ahead tonight and made my steak parmigian, here is the pic:

I couldn't find an appropriate place to ask this chicken preparation question, so I've chosen this spot.

Prior to making chicken cutlets, I hammer the chicken breasts with my trusty aluminum kitchen hammer/mallet, or whatever it's called. I don't like to buy the really thin slices...prefer whole pieces which I flatten to proper thickness.

I don't make them too thin...about a half inch or slightly less is my ideal. Problem is, hammering away seems to take forever. Is there an easier way? What do they do in restaurants?
The Bear

quote:

Originally posted by ScreenBear

I couldn't find an appropriate place to ask this chicken preparation question, so I've chosen this spot.

Prior to making chicken cutlets, I hammer the chicken breasts with my trusty aluminum kitchen hammer/mallet, or whatever it's called. I don't like to buy the really thin slices...prefer whole pieces which I flatten to proper thickness.

I don't make them too thin...about a half inch or slightly less is my ideal. Problem is, hammering away seems to take forever. Is there an easier way? What do they do in restaurants?
The Bear

We hammer it. But if you want to make your life easier, (a) slice the breasts in half first, as it can be tough to pound down a thick cutlet without mushing it, and, whether you do or not, (b) put it between two pieces of plastic wrap or plastic bag. Tap it gently, and then turn it over and tap again. You shouldn't need to resort to violence.

I don't hammer anything. I hate those things! Putting holes of all kinds in my chicken or pork tenderloin so that all of the juice FLOWS out when I cook it is not my idea of fun.

There is an easier way. Put the meat in question between two pieces of plastic wrap, like Scallion stated. Throw that hammer thing away. Get out your rolling pin ( a French one works best because it's one solid piece of wood) and GENTLY pound the meat to desired thickness. It doesn't take long and you will NOT have holes or honeycomb patterns embossed in your chicken.

Thanks, Scalion, lleechef.
The Bear

I also buterfly my chicken breasts before hammering to desired thickness. Place breast between two pieces of plastic wrap lightly sprinkeld with water to prevent sticking or wax paper, hammer with the side of the mallet not the tenderizeing face of it. Then whollop the heck out of it to desired thickness. This goes much quicker and more enjoyable if wife is standing over your shoulder nagging about something. At this point be carefull about the hammering. Now you can proceed with with the breading process. My Chicken Parm I use Provolone along with Reggiano Parm cheese or scommoza cheese a cousin of mozzarella but with a smokey flavor. Chow Jim

You could place it on a clean driveway and run it over with a SUV till desired thinness.

Maybe it wouldn't be considered Parmesan chicken, but have any of you other Roadfooders tried using Fontina in place of the usual mozzarella? I'm thinking of the soft Fontina that melts and gets gooey really fast. Bel Gioiosa (sp?) makes a good one to use for this. I use some of that in my mac and cheese as well. Yum!
By the wway, there is always Parmesan French toast. Dip your bread in the usual egg, then in SHREDDED Parmesan, and saute in butter and a little light olive oil. Don't turn the heat up too high, just brown it gently or the cheese will get bitter. Serve with syrup or powdered sugar. At any time of the day. Happy eating, guys and girls.

Hi guys...been reading the forums for a while but this is my very first post. Got a question about parmesan slices. Last night I cooked something similar to the steak parmesan mentioned in this thread. My only problem was getting the parmesan thin enough to melt like in the picture posted above. I initially used a handheld cheese slicer - one of those "shavers" - and the cheese flaked off in smaller pieces. Finally I decided to use a knife and just pressed down on the top of the cheese with it. It cut fine, but I couldn't cut thin enough slices. I'm not sure if my problem was the thick slices of cheese or how I cooked it. I fried the sirloin with some mushrooms, and then put the mix in the broiler with the cheese on top. It was delicious but not as pretty as the picture. I want gooey!

:)

Henry Flo
Lafayette Louisiana