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View Full Version : What is typically served with Chicken Parmesan?


An Gadaí
03-25-2009, 12:00 PM
I'm making it tonight for my gf. I've never made it before, nor eaten it (I'm a veggie). What would it typically be accompanied by? Pasta? Rice? Spuds?
Suggestions pleeyas.

Minnie Luna
03-25-2009, 12:00 PM
Pasta of some sort, usually spaghetti or linguine with tomato sauce.

Khadaji
03-25-2009, 12:01 PM
I have always had pasta with it.

An Gadaí
03-25-2009, 12:02 PM
Thanks for speedy replies folks, I had presumed that was the case but just checking. Anyone wanna share any fancy recipes for Chicken Parmesan? I've found a few online so get the gist of what I'm supposed to be making.

salinqmind
03-25-2009, 12:06 PM
Pasta, DEFINITELY. I think all recipes basically come out the same way, but you can never go wrong with a touch of red wine in the sauce, and lotsa mushrooms. And broccoli with garlic butter. Fresh Italian bread. (dang, I must be getting hungry here....)

Elendil's Heir
03-25-2009, 12:07 PM
Pasta, DEFINITELY. I think all recipes basically come out the same way, but you can never go wrong with a touch of red wine in the sauce, and lotsa mushrooms. And broccoli with garlic butter. Fresh Italian bread. (dang, I must be getting hungry here....)

I'd leave out the mushrooms and serve a nice green salad on the side, but otherwise yeah.

An Gadaí
03-25-2009, 12:07 PM
You're making me hungry and I have to go to the supermarket. Bad idea!

Ephemera
03-25-2009, 12:08 PM
Garlic bread and a side salad, too.

devilsknew
03-25-2009, 12:19 PM
Hell, if you're a veggie I'd pick up an eggplant and make eggplant parma too. Personally, I'd rather have eggplant parmigiana over chicken everytime, it's my favorite.

But yea, spaghetti and marinara is the typical accompaniement where I'm from.

Superfluous Parentheses
03-25-2009, 12:43 PM
My recipe books and trips to various good Italian restaurants indicate that you'd never mix your "meat" dish with the "pasta". Instead you'd get two "main courses" following each other.

For a pretty filling dish like this, I'd probably go for a light pasta with just some tomato sauce with a bit of parmezan and basil / parsley.

MPB in Salt Lake
03-25-2009, 01:29 PM
Hell, if you're a veggie I'd pick up an eggplant and make eggplant parma too. Personally, I'd rather have eggplant parmigiana over chicken everytime, it's my favorite.

But yea, spaghetti and marinara is the typical accompaniement where I'm from.

Eggplant parm is one of my default Italian joint choices.......

When its good, it is one of my all time favorites. Of course, like most things it varies widely from place to place.

YamatoTwinkie
03-25-2009, 01:33 PM
Dunno about "fancy recipe", but the one I make involves:

Pound chicken breasts flat under waxed paper
Coat in flour, salt & pepper mixture (I add a bit of cayenne pepper for an extra kick)
Dip in beaten egg mixture
Coat with breadcrumb & parmesan cheese mixture (I usually go pretty heavy on the cheese)

Pan-Fry in olive oil over medium heat along with some minced garlic.

When cooked through and crispy, remove from pan, place on baking sheet, coat with mozzarella, and broil in oven (top rack) until cheese turns brown. Remove from oven, cover with tomato sauce.

Dolores Reborn
03-25-2009, 01:54 PM
Chicken or Pork Chops Parmesan

4 chicken breasts, pounded thin - or -
6 boneless "breakfast" pork chops
salt and pepper
vegetable oil, for frying
1/2 26 oz jar marinara
1 c flour, for dredging
2 eggs, beaten
1 c panko bread crumbs (found in ethnic aisle - Japanese)
1 tsp dried oregano
1 tsp dried basil
2/3 c shredded mozzarella
1/4 c grated parmesan


Preheat oven to 400°F.

Salt and pepper the meat to taste. Pour oil in skillet to about 1/4 inch deep. Heat to medium high. Also, warm the marinara in a small pot but do not boil.

Put flour in one bowl, beaten eggs in a second bowl, and panko, oregano, and basil mixed together in a third bowl.

Dredge the meat in flour, then dip in egg, then dredge in panko bread crumbs. Press down to coat well, then shake off excess. Fry in skillet until golden brown on both sides. Drain on paper towels.

Place half of the warm marinara in a baking dish. Put meat on top in a single layer, then cover with remaining sauce. Sprinkle mozzarella and parmesan over all.

Bake for 20 minutes until bubbly and beginning to brown.

Chefguy
03-25-2009, 02:08 PM
I'll be a dittohead here: garlic bread OR a pasta side, but not both. Or crostini. I've always had it with pasta/marinara.

Shark Sandwich
03-25-2009, 02:15 PM
My recipe books and trips to various good Italian restaurants indicate that you'd never mix your "meat" dish with the "pasta". Instead you'd get two "main courses" following each other.

I've found this to be true as well. Chain-type italian restaurants will usually serve the chicken parm on a bed of linguini or penne or something. Authentic italian restaurants will usually give you a huge chicken cutlet (or a couple pieces of eggplant) on it's own plate, and a handful of pasta on the side, lightly sauced.

Hampshire
03-25-2009, 02:21 PM
I like mine with angel hair pasta and chunky marinara.

TWDuke
03-25-2009, 04:50 PM
Another vote for
* pasta or garlic bread (a separate plate for the pasta seems unnecessarily fussy to me)
* green salad
* eggplant over chicken any day (although getting the eggplant to come out just right can be tricky).

TruCelt
03-25-2009, 04:58 PM
Tips:

Use Angel Hair pasta, it gives the sense of lightness, and takes less time to prepare.

Be sure to use fresh parmesan and grate some into a bowl on the table.

Grate fresh parmesan onto the finished chicken and brown it lightly under the broiler just before serving. Watch it carefully, it is low in moisture so browns suddenly and without much warning.

I like green beans on the side, they just seems to bring a "freshness" to the plate.

NDP
03-25-2009, 05:26 PM
I've found this to be true as well. Chain-type italian restaurants will usually serve the chicken parm on a bed of linguini or penne or something. Authentic italian restaurants will usually give you a huge chicken cutlet (or a couple pieces of eggplant) on it's own plate, and a handful of pasta on the side, lightly sauced.

Then I guess it must be a HUGE breach of etiquette to cut up the chicken parm and combine it into the pasta so that you can get a piece of chicken with nearly every forkful of spaghetti In my city, there used to be a good independent Italian restaurant that I regularly patronized and I always liked to do that with their Chicken Parmesan. I don't recall getting any disapproving glances about doing that though.

Superfluous Parentheses
03-25-2009, 08:12 PM
Then I guess it must be a HUGE breach of etiquette to cut up the chicken parm and combine it into the pasta so that you can get a piece of chicken with nearly every forkful of spaghetti
I personally wouldn't do that, because I figure that in a restaurant, food that should be combined should already be on the same plate, but hey, it's your food :) By the way, I didn't mean there aren't pasta dishes that include meat - there are plenty - but substantial meat cuts like veal in Gorgonzola sauce are served by themselves with maybe little vegetables to go with it.

I like pretty much all Italian food, but the one thing that always strikes me is that so many of the dishes are very simple - only a hand full of ingredients - and it tastes delicious.

First time I went to a traditional Italian restaurant with an Italian-Swiss friend of mine was an eye opener. He didn't order just a starter and a main course, but something like five dishes excluding dessert. With some time in between to get in some more drinks and smoke and talk. We were there, eating for hours and hours. That is probably my favorite way of eating out.

Flutterby
03-25-2009, 09:55 PM
Usually we do potato on the side. Yellow potatoes, wash them and slice in half and score the top with a knife. Put them sliced side up with a dab of butter on each, stick in oven (400 usually) and stick in the oven until the butter melts then take out, flip over the potato so sliced side is down and stick back in the oven until cooked (I never really time it so I couldn't tell you exactly..)

The potatoes turn out nice and crisp on the cut side.

Other veggies are usually squash of some kind and broccoli.

An Gadaí
03-26-2009, 09:31 AM
I made it with spagetti in tomato sauce. I also had some ciabatta bread and fresh green salad with it. It all came together nicely. I made Quorn fillet parmesan for myself.

Elendil's Heir
03-26-2009, 09:36 AM
No offense, Flutterby, but I hate potatoes with pasta. Hate 'em hate 'em hate 'em. Just seems too heavy and starchy to me to have both together. YMM (and clearly does) V, of course.

An Gadai, my Irish friend, glad you had a good meal!

Flutterby
04-07-2009, 12:18 AM
No offense, Flutterby, but I hate potatoes with pasta. Hate 'em hate 'em hate 'em. Just seems too heavy and starchy to me to have both together. YMM (and clearly does) V, of course.

Not both together, I don't think I've ever had chicken parmesan served with pasta. I totally agree that both together would be too heavy and starchy!

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