twombly family recipe chicken parm...to fully enjoy italian food is to immerse oneself in the...

Twombly Family Recipe

Twombly Family Recipe Chicken Parm

Chicken Parm

Chicken parm is filling, nutritious, and oh-so-good cheesy and delicious ambrosia. One of the best ways

to fully enjoy Italian food is to immerse oneself in the Italian milieu. Imagine the smells as you walk

through an Italian deli: at the entrance, there’s a bowl of preserved sour Amarena cherries. You walk

under bunches of dried oregano; past a wall of dark, aromatic balsamic vinegar; then past a counter where

dry salami is being sliced. At the bar, the characteristic Lucca hissing dark espresso dripping into a ceramic

tazzo. A whisper of sweet tobacco wafts through the door from the pipe of the old man outside. Every

element is an ingredient adding to the tastes and smells of Italian cuisine. Saluti.

INTRODUCTION

This recipe is for Chicken Parmigiana (Parmesan). We use fresh dried Sicilian oregano, thyme and fresh

green basil, as well as fresh mozzarella and freshly grated parmesan – it makes all the difference.

HISTORY (and etymology)

Parmigiana (pɑːrməˈʒɑːnə); also parmigiana di melanzane, or melanzane alla parmigiana or shortened

as parmy is an Italian dish made with a filling of shallow-fried or deep-fried sliced chicken, veal, or

aubergine (also called eggplant), layered with cheese and tomato sauce, then baked. Parmigiana made

with a filling of eggplant is the earliest and still unique Italian version. It has been speculated that the dish

is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices

instead of chicken, along with costelette Parmigiana (the latter generally served without sauce or cheese

in Italy). The origin of the dish is claimed by both the Southern regions of Campania and Sicily.



Interestingly, there is a dish with a similar name; “parmo” originating in Middlesbrough, England. It

typically consists of fried breaded chicken topped with a white béchamel sauce and cheese. Parmo

originated as escalope Parmesan, a derivative of chicken parmigiana.

Chicken parmigiana, or chicken parmesan (Italian Pollo alla parmigiana) (also referred to colloquially in

the United States as 'chicken parm' and in Australia as a parma or parmi) is a popular Italian-American

dish. It consists of a breaded chicken breast or cutlet topped with tomato sauce and mozzarella, parmesan

or provolone cheese. A slice of ham or bacon is sometimes added, but not all chefs agree with the addition

of pork. In 1953, the New York Herald Tribune published a recipe calling for frozen fried chicken patties

or fillets to make Chicken Parm at home. In 1956, the New York Times published a menu from a restaurant

on an Italian Line ocean liner for Petti Di Pollo Alla Parmigiana. In 1962, the New York Times published a

recipe from a local restaurant for chicken parmigiana.

KEY TOOLS

� 2 large frying pans, or a large frying pan and a large stock pot.

� 8 medium ramekins or two large casserole dishes.

� 2 small mixing bowls.

� Measuring cups and spoons.

� Cutting board and knife.

RECIPE

• Serves: 8.

• Costs: About $25.00/Total. About $3.10/serving.

• Preparation: About 40 minutes.

• Cooking: About 20 minutes

• Difficulty Level (10 = Easy, 100 = Difficult): 30 Moderate to Easy.



INGREDIENTS You may wish to separate this page from the recipe, or reprint it, to identify what ingredients you have and what you need to buy.

It’s also handy separated from the recipe so you can see the amounts you will need when cooking.

MEAT

� 1.5 to 2 lbs. (about 0.8 kg) chicken breasts or cutlets. [Costco $2.79/lb., $5.00]

� 2 medium eggs. [$4/dozen, $0.66]

� 1/2 can (1 can is 15 oz., 425g) seasoned breadcrumbs, (Progresso Italian Style Breadcrumbs, Panko,

or dried and chopped sandwich bread, or dried and chopped French bread and Italian spices). We

typically mix ½ Progresso breadcrumbs and ½ Panko breadcrumbs for the dredge. [$4.38/15 oz. can,

$2.20]

� 1 cup (237 mL) freshly grated Parmigiano-Reggiano (or Parmesan Cheese). Not the stuff in a can. 2

cups total. [$4.00/8 oz., $2.00]

� 16 oz. (1 lb. or 453g) mozzarella cheese, sliced into ¼” slices. [$5.00/lb., $5.00]

� 1/2 cup (118 mL) olive oil. [$5.99/16.9 oz., 500mL, $1.50]

� 1 tsp. (5 mL) salt ($ scant). [$scant]

SAUCE

� 3/4 cup (177 mL) grated yellow onion. About one medium yellow onion. [$3.00/3 lb., $0.40]

� 2 medium garlic cloves, peeled and minced. [$0.50/bud, $0.20]

� 1 tsp. (5 mL) dried oregano. We use dried Sicilian oregano. It has a wonderful fragrance and adds a

slightly sweet/fresh taste. [$scant]

� 1 tsp. (5 mL) thyme (adds an authentic Italian flavor). (Optional) [$scant]

� 2 Tbs (30 mL) dried basil leaves. [$scant]

� ½ tsp. (2.5 mL) Pinch of red pepper flakes. (Optional) [$scant]

� Pinch of sugar to taste(Optional). [$scant]

� 2 Tbsp. (30 mL) red wine (Mark West Pinot Noir). [$15.00/bottle, $1.00]

� 67oz. (4 lb. 3 oz., 1.9 kg) of your favorite pasta sauce. We prefer to use La Fede brand if we have it,

otherwise we use a large Prego sauce. [Prego $5.39/67 oz.]

� 1 cup (237 mL) freshly grated Parmigiano-Reggiano (or Parmesan Cheese). Not the stuff in a can. 2

cups total. (for garnish). [$4.00/8 oz., $2.00]

� 2 Tbsp. (30 mL) fresh Italian parsley (for optional garnish). [$scant]

� 2 Tbs (30 mL) fresh basil leaves, thinly sliced (optional for garnish). [$scant]

OPTIONAL

� Pasta of your choice, or toasted hoagie rolls. [Pasta $1.19/lb.] (Dry goods weight in grams is approximated)

Image: Ingredients are readily available.



OVERVIEW

First onions and garlic are sautéed, and then the sauce is added. The chicken is prepared by tenderizing,

dipping in egg wash, breading, and pan frying. Then some sauce is poured into the ramekins, the chicken

is added, more sauce is added, some parmesan is sprinkled on top, and finally topped with mozzarella

cheese. Bake for 20 minutes, garnish, and serve. This recipe will yield about 8 hearty servings.

(1) Prepare sauce.

(2) Prepare chicken.

(3) Combine and bake.

(4) Cool and serve.

STEPS

PREPARE SAUCE

(1) Preheat oven to 400°F (200 C).

(2) Remove the skin and cut the ends off the garlic cloves. Chop and mince the garlic into fine bits.

Image: Skin onion.

Image: Skin garlic, chop and then mince.

(3) Remove the skin and cut the ends off the onions. Grate the onions, and drain most of the liquid.



Image: Grate the onions.

(4) Heat the pan with high heat for a few minutes, but not until it is overheated (smoking).

(5) Reduce heat to medium setting.

(6) Add 3 Tbsp. olive oil.

Image: Cold oil in a hot pan.

(7) Add grated onions to the pan. CAUTION: Be careful when putting the onions in the pan with the hot

oil, the grated onions contain a lot of water and will splash and spit the hot oil.

(8) Cook until clear (clarified, or sweated) about 10 minutes.



Image: Sauté the onions and garlic.

(9) Add minced garlic.

(10) Let cook until fragrant (about 5 minutes).

(11) Add sauce directly into the frying pan (or make your own with crushed tomatoes, oregano, red pepper

flakes and sugar). Adding the sauce stops the garlic and onions from cooking.

Image: Sause just beginning to boil in the fry pan.

(12) Add the spices (oregano, basil, sugar and thyme, etc.).

(13) Reduce the heat and simmer uncovered (from 10 minutes up to several hours). This is a good time to

let the flavors simmer into the sauce while preparing the fried chicken cutlets.

PREPARE CHICKEN

Note: This is a good time to start the pasta if you choose to have it.

(14) Heat the pan with high heat for a few minutes, but not until it is overheated (smoking).

(15) Reduce heat to medium setting.

(16) Add ½ cup olive oil.



(17) Place each chicken piece between two layers of plastic wrap or wax paper and pound with a meat

tenderizer, or roll the chicken pieces with a mallet or rolling pin until it reaches an even thickness of

1/4″ to 1/2″ thick.

Image: Chicken sliced into thin cutlets.

(18) In a small mixing bowl, mix the breadcrumbs.

(19) Then in a separate small mixing bowl, whisk the eggs.

Image: Egg wash.

Image: Breadcrumb dredge.

(20) Using a fork or your hands, dredge your chicken by dipping in the egg mix first, and then in the

breadcrumb mixture until it’s fully covered.



Image: Egg washing the chicken.

Image: Dredging the chicken.

(21) Place each breaded chicken cutlet in the frying pan. Depending on the size of your pan, you may be

able to cook more than one cutlet at a time. This is the longest step in this recipe. More pans, or

bigger pans, will make the recipe go faster.

(22) Slowly brown one side over medium heat (3 to 4 minutes). If the heat is too high, you may overcook,

scorch, the breadcrumbs and create a burnt, undesirable, flavor. Also, don’t overcook the cutlets,

especially if they are thin, because they will continue cooking in the over later.

Image: Four chicken cutlets (filets) in the same large (14”) pan.

(23) Turn the cutlet over and slowly brown the other side (3 to 4 minutes).

(24) Set each cutlet aside on a plate as each one is done.

COMBINE AND BAKE



(25) Set out 8 ramekins.

(26) Ladle one cup of the sauce into each ramekin and spread around to fully coat the bottom.

(27) Place each browned chicken cutlet on top of the sauce in each ramekin.

(28) Ladle about ½ cup sauce over the top of each cutlet.

(29) Place about 1 oz. (about a tablespoon) of grated Parmesan cheese on top of each cutlet.

(30) Place one slice of Mozzarella cheese on top each of the parmesan and chicken in the sauce.

(31) Wipe any spilled sauce from the top edges of the baking dishes (ramekins) for appearances. They will

spatter during baking so this step is not critical.

Images (3): Combining the sauce, chicken, and cheeses.

(32) Bake for 20 minutes, or until the mozzarella cheese develops small brown spots (about the size of a

dime). Do not overbake, to the point the mozzarella becomes clear – it should remain white. The

kitchen may smell like a fine Italian restaurant.

SERVE

(33) Let cool for at least 5 minutes.

(34) Garnish with another bit of parmesan.

(35) Optionally garnish with fresh chopped basil/or and Italian parsley. It adds a nice aromatic overtone.

(36) Add a side of pasta, steamed vegetables, or whatever you wish.

(37) Enjoy.

Image: Classic and delicious.



Image: Serving suggestion with pasta.

Image: Serving suggestion with hoagie roll.

RESULTS

The whole house smelled like a great Italian restaurant. Enjoy the perfect combination of textures –

flavorful breading; wet, tangy, thick tomato sauce; spicy, aromatic herbs; smooth cheese – and oozing

with delight. There’s no debate – everyone will love it. Kids will devour it!

DRINKS

A Chianti comes to mind. Chianti wine is a red blend from Tuscany, Italy, made with Sangiovese grapes.

Chianti has savory flavors paired with high acidity and coarse tannin which makes it an incredible wine

with food. The high acid cuts through richer fatty dishes and stands up to tomato sauces. All that dry,

powdery tannin makes Chianti wines ideal with dishes that use olive oil or highlight rich pieces of meat

such as Bistecca alla Fiorentina. Chianti smells and tastes like Italy. There will be a little coarseness and

tartness on the palate, but these aren’t flaws – they are classic characteristics of Sangiovese.

AMBIANCE

If you like your chicken parm accompanied with a little humor (language inappropriate) and violence,

consider the clip from Goodfellas. https://www.youtube.com/watch?v=r_DwZfyXAXI.



Nutritional Information

• Serving size: 1 cutlet

• Calories: 263

• Total Fat: 9g

• Sodium: 426mg

• Protein: 34g



ABOUT Twombly Family Recipes

These recipes were developed organically from the hearths of Twombly homes throughout America; from

the shores of California; mountains of Colorado; to the halls of Florham, Vineland, and New York; all the

way East toward our little family homestead in Connecticut. With the use of wholesome easy to find

ingredients, supermarket available, we present a plethora of internationally

inspired dishes that celebrate the diversity of our family and draw upon our

many travel experiences (Photo: My wife Serena at an Italian bistro).

We each do our part to contribute to the dish. As we coordinate together,

priceless memories are made. Anyone willing to replicate these recipes in their

own home kitchens will discover the spirit and love of family working together

to create more than just food - a Twombly family recipe sustains the heart as

well as the stomach.

Ben Twombly, master chemist and self-taught chef, crafted fine-tuned recipes

with measurements provided in English and European (SI) units; approximate ingredient prices and cost

per servings where available; and hints and tips. But one cannot live by the practical aspects alone. This

guru of artful living generously offers guidance for culinary adventures, complete with historical

references, movie, and song recommendations to accompany the joyful shared process of cooking, dining,

and hanging out at home with loved ones.

twombly family recipe chicken parm...to fully enjoy italian food is to immerse oneself in the...

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