\n\tA classic dish of Emilia-Romagna, Chicken alla Parmigiana is easy to make at home. Italian chefs dip chicken breast into breadcrumbs and beaten eggs to seal in juices, then quickly cook in shallow oil. When finished, plump chicken shines through the golden coating topped with shaved aged Parmigiano-Reggiano and fresh sage leaves.\n<\/p>\n
\n\tTo clarify, Italian Chicken alla Parmigiana, cooked in the style of Parma cuisine or the Parmesan way, is not the Italian-American dish known as Chicken Parmesan served in America. While “parmigiana” can translate into “parmesan”, the two recipes are distinctly different.\n<\/p>\n
\n\tItalian-American Chicken Parmesan is served often as a deep-fried chicken cutlet with thick bread coating, ladled with marinara sauce, topped with mozzarella. The true marvel of the region’s cheese masters, aged Parmigiano-Reggiano, rarely touches it.\n<\/p>\n
\n\tFollowing this restaurant recipe and technique makes an outstanding Italian Chicken alla Parmigiana with great flavor. Substitute turkey breast cutlets, and add a handful of cooked quinoa to the coating, if preferred. Double the recipe, guests ask for seconds!\n<\/p>\n
\n\tOriginal recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce\/gram weights, volume, and inch\/centimeter measurements, where applicable, making it easy to follow. Recipe includes Chef's Tips and professional technique for coating chicken breast making it juicy and tender inside with a crisp thin coating. Timing may vary with heat source. Optional Quinoa Coating. One PDF with photos. 4 servings. Cook time: 10 minutes.\n<\/p>\n
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