Chicken Parmesan

Been to a few restaurants up here lately (one Quasi-Italian and one not) serving Chicken Parmesan where the Chicken was deep fried. Now, I'm not Italian or anything, but I always gathered that the chicken is better baked? Or is it a combination of the two? I can't say I particularly enjoyed the chicken deep fried.

I also like a place that gives me the option of pasta alfredo instead of just pasta with tomato sauce.

It should be egged, breaded, lightly fried, then finished in the oven. But to be honest, I think chicken parmigiana is an American concoction anyway. I've seen eggplant parmigiana in Italy, but I can't recall ever seeing chicken or veal parmigiana. I think it was the Italian Americans who turned those dishes into the restaurant staples that they are today.

Try an Italian restaurant.

I agree. I guess some people think you can just cover anything with sauce and cheese and that's Italian! Madonne! That happened to me the other day when I ordered a pasta sampler: runny sauce and a thick covering of cheese. Since someone else was paying for it, I just ate and didn't say anything.

Looks like you've hit the nail (or the chicken) on the head. Here's an article that goes into a bit of detail about the dish:

Wikipedia - Parmigiana

Signor V.

It's true. Chicken Parm is an Italian-American dish, but when it's made, it should be only lightly fried, then put in the oven.

My brother-in-law had a restaurant for years in Bayonne, and there was no parmigiana anything on his menu.