A dish you can have on the table in under 30 minutes
Coming across this recipe was like running into an old friend. It’s from “Bobby at Home: Fearless Flavors from My Kitchen” (Clarkson Potter 2019), Bobby Flay’s latest cookbook. In it he says, “I challenge you to find someone out there who won’t succumb to a plate of Chicken Parmesan.” Since I basically went straight from the book to the Supermarket, I’d would be one of those who succumbed. This is such a great dish. Let’s face it, it’s basically fried chicken topped a rich Marinara sauce and a lot more fresh mozzarella than Parmesan. And in this iteration, with its arugula topping, it’s a one-dish wonder. As to ease, it also permits the couchsurfingcook.come of store-bought Marinara Sauce. And I discovered that couchsurfingcook.coming the split chicken breasts, that have been cut into two cutlets, didn’t even need the prescribed meat pounder. I had this lovely dish on the table in all of 30 minutes.
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Chicken Parm is one of the great classics of Italian American Cuisine
Chicken Parmesan or Parmigiana, if you want to try and Italianize it, is purely Italian American. Granted it takes its inspiration
A little more Italian lore…
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Whatever its origins, in the pantheon of Italian American classics like Spaghetti and Meatballs, Penne alla Vodka and Cioppino, Chicken Parm is high on the list of everyone’s favorites. Here is Bobby Flay’s Recipe and after it, several other Italian American classics.