When this dish was first made—in Emilia-Romagna, particularly in the city of Parma—it included veal and grana cheese, such as Grana Padano or Parmigiano-Reggiano. The bread crumbs, tomato, and mozzarella were all added later, and chicken has often been used as a more economical substitute for veal. This has got to be one of the most popular Italian American dishes. You can find it across America, in every Italian American restaurant, and it has now penetrated the fast-food chains, thanks to its popularity and reasonable costs. If done well with the best of products, it is a great dish.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.