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.
Versions
Nobody has published a pollo alla parmigiana here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken breast boneless
breadcrumbs
egg
fresh mozzarella