Wishing you were in Italy? I am. I love Italian food—and art! My solution: Grain-free Chicken Parmigiana.
When I need a quick Italian food fix, this is the one of the dishes I make. If you’re in a major city in the U.S., you must make a trip to one of these neighborhoods: Arthur Avenue, Little Italy, North Beach, The Hill, North End, Italian Market. As a kid, one of my favorite dinner outings was to Arthur Avenue in the Bronx. One of the many benefits of growing up in the Bronx.
This recipe can be approached in two steps: make the “breaded” chicken pieces, and then bake the chicken parmigiana. At least one of us eats the pan-fried chicken fillets with just a squeeze of lemon or ketchup (like long chicken fingers), so I always make some extra chicken fillets. For this reason alone, I suggest doubling this recipe.
You can also make the chicken ahead of time, prepare the dish, store in the refrigerator, and then bake it for 15 minutes before you’re ready to eat it. And it reheats well too!