Hi There, Chicken Parm. How You Doin’?

Who loves Chicken Parmesan? For the next 4 weeks we’ll be talking all things chicken parm. Let’ s get started!

Chicken Parmesan (a. k. a. Chicken Parm or Chicken Parmigiana, depending on the level of familiarity between you and this dish) is an Italian-American classic. We see it on the menu of every neighborhood Italian restaurant and many of us make it as a weeknight dinner at home. It’s so recognizable and well-loved that there are riffs on it all over the place too. I especially notice it as an option on sub and sandwich menus and recently I saw Chicken Parm Benedict on a brunch menu, which made me swoon a bit.

What is it about Chicken Parmesan that makes it so lovable? Well, you’ve got a tender piece of chicken breast meat, which is a big favorite here in the U.S.. It’s breaded and fried until golden and crispy. I honestly can’t resist a chicken cutlet like this, especially when topped with amazing things. And in the case of chicken parm, it IS topped with amazing things: Lots of melted cheese and tomato sauce.  So you’ve got…

Tender

Crispy

Gooey

Saucy

How could anyone not love it?

I think it’s also about how basic this dish is. It’s just meat, cheese and sauce. Simple wins, right? And it’s satisfyingly filling.

Those are the reasons I think we love it. There are probably others. As you follow along with our Chicken Parmesan series, which starts today and runs every weekday for 4 weeks, give some thought to what your favorite things about this dish are. There will be a lot of inspiration. By the end, you’re going to be a Chicken Parm expert and you’ll know all the ins and outs of making this dish better than ever.

We’re covering how to make chicken cutlets (both traditional and healthier oven-baked ones), how to make your own tomato sauce, a Classic Chicken Parmesan recipe and then a whole bunch of twists, like, Slow Cooker Chicken Parmesan, Grilled Chicken Parmesan, Skillet Chicken Parmesan, Chicken Parmesan Baked Pasta, Chicken Parmesan Meatballs and more and more. This is a seriously delicious series. Follow along daily over here. Enjoy!

Now, let’s get sauced!

Christine 😉

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!