My impression is - breading & frying main ingredient, good tomato-based sauce, and parmesan cheese = something “parm”.
I’ve only made/eaten chicken parm and eggplant parm though. Now I’m curious about exotic parm possibilities.
I could see how some sort of a meaty white fish parm might be pretty good. But only if you are bored of the twenty other better ways to prepare the fish, lol.
Maybe a portobello parm? If not whole, you could even chop it and make patties with egg and bread crumbs then fry.
My trick to the eggplant parm is to bread and fry one side of the eggplant, sliced in rounds about an inch thick, and place them breaded side up in the tomato sauce. This keeps your sauce from going all gluey from the breading blowing out and falling off as the sauce simmers in the oven while the cheese gets all melty, and your breaded side should stay rather crisp too.
This last one I made was the best one I’ve made. A ten! We were fighting over the last forkfuls!
Thanks for letting me know. I heard a comment somewhere that someone from the US was looking for the origin of parm chicken in Italy but found it in the US and I thought it was funny. It is definitely a direction worth exploring but I am a fledgling parmist myself. Parmesan permutations FTW!
I lightly bread and bake my chicken parm for a healthier option. Or perhaps, lazier option!
I don’t even do an egg wash. Just press both sides of a filleted chicken breast into the breadcrumbs and place on a baking sheet. Bake at 450 for 15 minutes. Flip, cover with a light layer of sauce then a half of mozzarella cheese slice on each. Cook for another ten minutes!
Server with whole wheat spaghetti and remaining sauce!
Main problem I have with vodka sauces is all the extra vodka left over. I mean, what am I supposed to do with all that, drink it or something? Okay, if I have to. Don’t want to waste it.
Dude, that grill looks incredible! In fact, “grill” might be too weak of a word to describe that beast. Looks like something where you forge weapons and occasionally do a rotisserie chicken.
