Let’s talk parmigiana. This is a dish native to Southern Italy described as a shallow-fried filling which is layered with cheese and tomato sauce and then baked. One of the earliest versions was a filling made with eggplant (aubergine). Other variations include breaded meat cutlets such as veal and chicken. Most of these dishes have become popular in other countries through Italian immigrants.
This type of dish is said to have come from both Campania and Sicily. The meaning of parmigiana usually means “from Parma” which is in Northern Italy but it is not part of Parma cuisine. Actually it is based on Melanzane Alla Parmigiana or Eggplant Parmesan and is a classic dish from Southern Italy.
Dishes that were developed outside of Italy are Veal Parmigiana but is has little in common with the original Cotoletta Bolognese (where the veal cutlets are dipped in egg and breadcrumbs then quick fried and topped with prosciutto, then parmigiano, butter and broth are mixed together and put on top of each cutlet and then baked) and Chicken Parmigiana. The veal or chicken fillets are dipped into beaten eggs, breaded, quick fried then placed into a baking dish and topped with a marinara sauce (red Sicilian tomato sauce) and mozzarella. It is then baked until the cheese is bubbly and brown The cheese used may vary it may be a hard grated cheese such as Parmesan or Pecorino Romano or soft, melting cheeses such as Mozzarella or Caciocavallo or a combination.
Veal or Chicken Parmesan may also be served as a grinder or submarine sandwich in the United States or Canada. There are also versions such as Meatball Parmesan heroes which use ground beef. If served as is Veal or Chicken Parmesan may be served with pasta on the side or placed on top of pasta. Sometimes diced onions or green bell pepper sautéed or raw may be added. In Australia this type of dish has become popular as a pub dish and is often served with chips and salad. It may also contain a wide variety of toppings which include sliced ham or fried eggplant slices. The dish is called Parma or Parmey. In England a similar dish has been developed called Parmo and uses either pork or chicken. It also may be served with chips and salad.
Parmesan, anyone?
