When my non-Italian friends think of Italian food, their mouths immediately water at the thought of one dish.
Fresh aromatic tomatoes, softly breaded chicken fillet, blanketed in perfectly warmed cheese. It’s known (and enjoyed) the world over. If there is something Italians can dominate the world with, it’s their culinary craft. The Italians have been masters at mixing together just the right ingredients that make us go “mmmm”. It’s the moment we wait for, when that succulent home-made recipe just about reaches every inch of our taste buds and leaves us longing for one more bite – especially when it’s chicken with cheesy, tomato-y goodness!
The truth is, Chicken Parmigiana was never Italian.
Contrary to what you’ve been told, Italians never invented it. In fact, no one really knows who invented Chicken Parmigiana but it seems to spring up in big cities and places with a sizeable Italian immigration settlement – New York, New Jersey, Toronto, Australia, Argentina, and Brazil. It was a trend that caught on, likely by emigrated chefs nostalgic of home-style cooking wanted to recreate la dolce vita when they couldn’t be in Italy.
An Old Recipe
Chicken Parmigiana is not an Italian dish. It is an international variation made from a old traditional recipe in southern Italy in Sicily. “Parmegiana” meant twice-cooked aubergine or eggplants. The Sicilians would dip slices of eggplant in a thin layer of beaten egg, bread and fry them, top them with slices of parmesan cheese and home-made tomato sauce before finally baking them in the oven.
And if you’re craving for a good ‘ol serving of Chicken Parmigiana with a generous serving of fries and salad on the side, you might just want to try out Vivo’s version of this feel-good wonder later today.