Chicken parmigiana has become a pub food classic. It's really simple to cook at home with these 3 ingredients and a great dish if you have a hungry crowd to feed. For a vegetarian version, you can use eggplant. The roast capsicum and tomato salad is a good accompaniment.
The Story Behind Parmigiana
The origin of parmigiana is unknown, but it has become an extremely popular dish in Italian cuisine. Many different chefs have made this dish better than others, all donating their own twist to the traditional recipe. Parmigiana is believed to have originated from either Northern or Central Italy. The origin of the word is "parmesan", which comes from Parma, Italy, so it's possible that Parmesan cheese was used for this recipe. However, some believe that it originated from Southern Italy and was called "caponatina," meaning little breaded cutlet.
It is also believed that Mozart may have eaten chicken parmigiana when he visited Naples because there are many of his notes that include the word parmigiana. Mozart visited Naples in 1770 and again five years later, so it's possible that chicken parmigiana originated from around this time.
While there is no evidence of who created the first chicken Parmesan recipe, many people credit Chef Giacomo di Grassi's version as one of the most famous recipes. His original dish was made with veal cutlets that were breaded with flour, egg wash and bread crumbs, and then fried in clarified butter. This is now how modern chicken parmigiana is prepared.
Although many people believe that Chef Giacomo di Grassi created the first recipe for chicken Parmesan after borrowing ingredients from his mother, this has not been confirmed. There is evidence that suggests that Chef Pasquale Bruno created chicken parmigiana at his restaurant in Pennsylvania around the 1920s. It is said to have been named after Italian opera singer Enrico Caruso who had a habit of ordering chicken parmesan before his performances. The recipe spread through the Pittsburgh area around this era and became popular along with other Italian-American dishes such as spaghetti and meatballs.
Health Benefits of Chicken Parmigiana
This Italian dish boasts of high protein, low calories and high calcium. It can be enjoyed throughout the year because it's easy to make at home or purchase in most restaurants. Adding vegetables like eggplant or mushrooms not only increases its health benefits but also makes this meal more diverse and fun for everyone.
Using chicken breast as the primary ingredient, it is packed with phosphorus, which is beneficial to bone health. The high selenium content also helps with weight loss and metabolic performance. Chicken is also high in niacin, a B-vitamin that protects against DNA damage.
Eggplant Health Benefits
Italian food is healthy by nature, though some people may prefer their Parmigiano Reggiano dish without any meat, not even chicken breast fillet. If this sounds like you, then slices of eggplant are your best alternative. But first, let's take a look at the health benefits of eating eggplants below:
- a great source of vitamins and minerals, including Vitamin C, Vitamin K, Vitamin B6, thiamine, niacin, magnesium, manganese, phosphorous, copper, fiber, folic acid, potassium, etc.
- helps with digestion and gastrointestinal health
- improves heart health by reducing cholesterol
- rich in antioxidants that can help prevent cancer
- rich in iron and calcium that help reduce risk of osteoporosis, make stronger bones and increase bone density
- helps prevent anemia
- rich in phytonutrients, which is known to improve mental health and brain function
Easy Chicken or Eggplant Parmigiana
Whether you're planning to use meat or eggplant in your parmigiana, this recipe simplifies the whole process for you. There's just one thing you need: motivation to cook and an appetite to eat. After you have both ready, you can proceed with the steps below.
For more delicious vegan recipes, check out our recipe section.
Ingredients
- 4 organic skinless chicken schnitzels premade
- 1 bottle tomato pasta sauce
- 1 bunch fresh basil leaves
- 400g fresh mozzarella, sliced
For roast capsicum and tomato salad
- 3 red capsicums
- 3 green capsicums
- 3 garlic cloves, roughly chopped
- 1 tsp sea salt flakes
- Handful of cherry tomatoes
- Handful parsley roughly chopped
- 1 tsp smoked sweet paprika
- 125ml extra-virgin olive oil
- 60ml sherry vinegar
- Rocket leaves
For the eggplant version
- 2 eggplants sliced
- Plain flour
- 2 cups fine dry breadcrumbs
- 1 tbsp fresh rosemary, chopped
- 1 tbsp sesame seeds
- 2 large eggs
Instructions
To make eggplant
- Spread flour on a plate. Mix breadcrumbs, rosemary and sesame seeds and spread on another plate.
- Beat eggs in a wide, shallow bowl. Piece by piece, coat eggplant slices in flour, then dip into beaten egg, then coat in breadcrumbs, making sure each piece is well crumbed.
To cook chicken and eggplant
- Spread pre-made chicken schnitzel or bread crumbed eggplant in a single layer in a lightly oiled oven proof shallow dish.
- Pour pasta sauce over each piece of chicken or eggplant. Place a basil leaf on the tomato and drape cheese slices over the top to cover the chicken or eggplant completely.
- Preheat oven to 180°C. Bake chicken until cheese is lightly browned and chicken is cooked through, about 20 minutes.
To make the salad
- Place capsicums on a barbecue chargrill and cook, turning frequently with a pair of tongs, for 10-15 minutes, or until skins blacken and begin to peel off. The flesh should still be quite firm.
- Place in a heat-proof bowl until cool enough to handle, then peel off and discard skins. Cut capsicums in half; discard seeds, stems and membranes, then cut into 3-centimetre-wide strips and place in a bowl.
- Place garlic on a chopping board, sprinkle with salt flakes and chop together to form a paste. Add garlic paste to capsicum with the tomato, parsley and rocket leaves. Sprinkle over the paprika, oil and vinegar and combine well. Serve warm and enjoy.
