Dish · italian
Pollo alla Parmigiana
Breaded chicken breast fried until crisp, then topped with tomato sauce and mozzarella and baked or broiled until the cheese melts. The breading softens under the sauce rather than staying crunchy.
Where it comes from
The dish developed among Italian immigrants, mostly in the United States, adapting the eggplant parmigiana format to chicken, a cheaper and more familiar protein in their new country. It isn't part of traditional cooking in Italy itself.
What cooks argue about
The fight is over how long the chicken sits under sauce and cheese, since too long softens the crust completely while too short leaves the cheese barely melted.
Nobody has published a pollo alla parmigiana recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.