14.310 Chicken Parmesan

Cycle 14 – Item 310

11 (Fri) November 2023

Chicken Parmesan

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Hard to believe that this iconic dish has been featured only once prior on GMTD, nearly 13 years ago, during Cycle 2 (see 2.050 Chicken Parmigiana with Black Olives and Spaghetti) [by coincidence, I’m drafting this post on 24 February 2024, the 13th anniversary of that post].

Steps 1 to 2.

Although a personal favorite, I think perhaps that I haven’t made the dish because it takes a lot of effort, even if each step is easy.   8 steps, just for the breastsL 1) sliced in half, 2) pounded into even thickness, 3) dredged in flour, 4) dipped in egg wash, 5) coated in bread crumbs, 6) pan-fried, 7) topped with cheese and sauce (but see below), 8) baked.  In addition to making the tomato sauce from scratch, the process took about an hour, and left a big mess.

If I’d bothered to read the old post before cooking, I would’ve reminded myself to bake the cutlets topped only with cheese, then sauce them after plating, as LJY had done in her rendition.

Another dish in my on-going exploration/rediscovery of Italian-American cuisine (see also for example 14.301 Paccheri in Sunday Gravy).

In fact, I’m calling the dish “Chicken Parmesan” this time, to reflect its American heritage.

Criss Cross – Old Vine Zinfandel 2019 (Lodi, California): when I began to learn wine, while I was in law school, my first love was red zinfandel.

Everyone loved the dish.  DJ even suggested that I make it whenever his friends come over for dinner in the future.

(See also GLOBAL FOOD GLOSSARY)

(See also BOOZE)

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