Podcasts about chicken parmigiana

Warwick has so many awesome places to eat and drink. Join Leslie Wasilewski to find out what makes them Wicked Good. Today, Leslie talks with Elizabeth Krause from Elizabeth's Portofino restaurant and samples their Chicken Parmigiana with penne and Chicken Marsala with mashed potatoes and green beans. Visit the Elizabeth's Portofino website. Write to Leslie at wickedgoodwarwick@gmail.com.

Besides spaghetti and meatballs, no other dish is as wildly popular as Chicken Parmigiana, or chicken parm. This comforting meal can be found in every pizzeria and red sauce joint in the New York metro area but is also available across the country at various chain restaurants. Chicken parm is so synonymous with Italian-American food that many may find it hard to believe it is almost impossible to find anywhere in Italy. So where exactly does chicken parm come from? If you prefer video, watch the full episode 17 YouTube video version. Chicken parmigiana, also known as chicken parmesan or just chicken parm combines thinly sliced breaded and fried chicken cutlets with tomato sauce that's topped with mozzarella cheese and baked until the cheese is melted, bubbly, and lightly golden. It's loved by all...well, at least by those here in the US. Chicken parm, while synonymous with Italian-American food, does not originate in Italy and the Italians who are aware prefer to deny its existence and may even find it offensive. In this episode, we explore the origins of chicken parm, how it stems from melanzane alla parmigiana, also known as eggplant parm, and its importance to the Italian-Americans who proliferated its popularity. We discuss its ingredients, how it's made, and variations such as our layered eggplant and chicken parm. Most importantly, we pay respect to a dish that's often looked down upon for seemingly no good reason. We're not ashamed to say we love chicken parmigiana! Resources Sip and Feast Chicken Parm Recipe How to Make Chicken Milanese How to Make Pasta Bolognese The Story Behind Chicken Parmigiana The Origins of Chicken Parm Have Nothing to Do With Chicken Legacy of Chicken Parmigiana The Untold Trust of Chicken Parmesan Chicken Parm and spaghetti and Meatballs are not Real Italian Food If you enjoyed the Chicken Parm episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast podcast. Today we're going to talk about chicken parmesan or chicken parm. This is everybody's favorite, I would think, especially if you're listening to this content. Before we get into that, I just want to let you know that we're going to be uploading the podcast either on Monday or Tuesday. Now, we're going to leave it to you to tell us which would be your preferred day. Those are the only two choices you have. That's it, but it could be morning or at night. Also, for all your questions, email us at podcast@sipandfeast.com. Why should you like it? (00:32):So before we get into it, I just want to sell you on why you should like chicken parm, why you should be thinking about chicken parm the way we think about chicken parm. Chicken parm really simply is a breaded cutlet that is fried, never baked. It has a delicious sauce. Often it's a fresh sauce, mozzarella cheese melted on top of it. It is comfort food. It is Italian American comfort food. It is uniquely Italian American. It is not an Italian thing, and it is a great thing. It's an amazing thing, and I would go out on a limb and say Italians, people in Italy, wish they could take ownership of it, but they can't. They just can't. So what they do then is- Tara (01:17):They don't want to take ownership of it. James (01:19):What they do then is bash it. Tara (01:21):I actually just read an article, and I was going to save this to talk about later, but this is a good time for me to interject. I read an article saying that Italians try desperately to forget that chicken parm exists in the w...

A delicious Chicken Parmigiana is the recipe of choice this Friday with Gareth Mullins Executive Chef at the Anantara Marker Hotel.

zoesblindkitchencorner@gmail.com baked chicken Parmigiana Ingredients 4 to 6 boneless skinless chicken breasts cut in half and pound it to half an inch thick. Olive oil cooking spray. One package of eight slices of provolone cheese. ½ cup of freshly grated Parmesan cheese. Four eggs. 3 cups of Panko breadcrumbs. 4 teaspoons of garlic powder. 4 teaspoons of dried oregano. 4 tablespoons of sweet paprika. 2 teaspoons of kosher salt divided. 1 teaspoon of black pepper. 1 cup of all purpose flour. Two bottles of a good marinara sauce. For Cooking instructions, we recommend you watch or listen to the accompanying video or audio currently available on Whose Blind Life is it Anyway: https://www.youtube.com/channel/UCitYNFcgyHbbf8yLA04M13A Or' Zoe's Blind Kitchen Corner: https://www.youtube.com/channel/UCBF5zm89NEMlWEd4JTLuR4Q Please join us, and happy cooking.

Chef Bobby Flay shares a delicious Chicken Parmigiana recipe. Also, Bobbies Best For Less— style editor Bobbie Thomas shares some of her favorite products with exclusive prices. Plus, Hoda Kotb and Willie Geist get to talk to Jessica Quarello and Taryn Lagonigro— Co-founders of “Extra Lucky Moms.” 

It's Ladd's birthday and while it's business as usual on the ranch, Ree's conjuring up a fabulous birthday dinner for Ladd, the kids and Cowboy Josh with all Ladd's favorite foods.Below are the recipes used in today's episode:Chicken Parmigiana:https://www.foodnetwork.com/recipes/ree-drummond/chicken-parmigiana-2102379Big Chocolate Birthday Cake:https://www.foodnetwork.com/recipes/ree-drummond/big-chocolate-birthday-cake-recipe-2042432Chocolate Curls:https://www.foodnetwork.com/recipes/ree-drummond/chocolate-curls-recipe-2107673Blackberry Chip Ice Cream:https://www.foodnetwork.com/recipes/ree-drummond/blackberry-chip-ice-cream-recipe-2042530On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree's company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations. For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

This week Arti and Dan give Chicken Parmigiana a go, lets find out if it if Dan can do Chicken Parm right.

Dr. Clinton Lee, PT, DPT joins Dr. Jordan Seda to chat about contemporary powerlifting education, how to grow a business successfully as a new clinician and a little nostalgia from our time as coworkers!

If you saw the Lady Gaga film House of Gucci, you may have spent some of its 2-hour-and-40-minute runtime asking yourself… how would I have completely rewritten and edited this movie? This week, AMC Stubsinista Fran Tirado & Little Monster Rose Dommu invite Gagaologist & writer Hunter Harris to share her favorite lines and suggested cuts (and bonus takes on Adele, Disney Live Action remakes, Katy Perry, and Jeff Bezos' Cinderella). Tangents include Ridley Scott's stocking fetish, how the *real* Gucci family cyberbullied Al Pacino, a herstory of the Girlboss-to-Flop pipeline, and Olive Garden's Chicken Parmigiana.Plus: a requiem for Stephen Sondheim and his sex dunegon you'll never get to go to now, opinions on Gossip Girl, the Janet doc & Grimes' latest decree, and get out your guillotine for Fran & Rose's recap of their Black Friday / Cyber Monday shopping

Listen & Share: https://www.jcaldigital.org/punching-sidewaysSupport: https://buymeacoffee.com/joshuaclistonJohn Arthur Elliott is a former successful business person from Perth, Australia, who gave up the 'High Life' to pursue a life of adventure, exploration and meaning. John is currently 18months into a multi-year trek around Australia (by camel), and has become both an experienced cameleer and lover of nature, but also a spark of joy for regional and remote communities alike. His camel train draws huge smiles wherever they go. You can find out more about John's epic journey here: https://www.johnelliott.com.auIn part 2 of the Podcast, Mel, Josh and John chat about:• Bethanga, the Town and the Pub.• John shares his favourite Chicken Parmigiana from the trek so far.• How food has brought John and the people he has met on his journey closer.Links Mentioned in the Podcast.• VIDEO: Bethanga Bridge Crossing into Victoria: https://www.facebook.com/367875437059788/videos/2747423878638344@punchingsideways Instagram and FacebookEmail: feedback@punchingsideways.comKeep The Show Caffeinated: https://buymeacoffee.com/joshuacliston

A little taste of Italy

What Goes Around Comes Around? Cry Me A River? Irony is coming in hot for JT after he was seen hh (holding hands!!) with his costar from his upcoming film about a literal Chicken Parmigiana. Wedding ring was OFF, vibes are ON. See acast.com/privacy for privacy and opt-out information.

New Jersey native Cara Di Falco is a woman who knows that success is born of passion. In just three short years, she’s made her online series ‘Cara’s Cucina’ YouTube’s first and ONLY Emmy Nominated cooking show! Di Falco’s distinguished career on TV and radio (at News 12 NJ, Good Day NY on Fox5, and 1010 WINS radio) set the table for her expertly produced and highly entertaining foray into the world of cooking shows, but this Italian American renaissance woman is so much more than just a TV star. She’s also an Integrative Nutrition Health Coach, a professional broadcast journalist, and a tireless ambassador for Italian American cuisine and culture. Now, this proud “graduate of Nonna’s kitchen” sits in with Rossella and John to share the secrets to her success and to dig deeper into their shared Italian American experience. As they explore the evolution of Italian American cuisine, they’ll discuss family history, culinary anthropology, and the ups-and-downs of sharing personal recipes with the wider world. They’ll try to understand an “Italian American take on Home Economics”, address the hypersensitive topic of finding a consensus-based meatball recipe, and decide whether or not Chicken Parmigiana truly qualifies as part of the “Mediterranean Diet”. It’s an episode to inspire the amateur culinarian that rests in the heart of all Italian Americans, and one that’s jam packed with laughs and love “from soup to nuts”. CaraDiFalco.com Cara's Cucina on YouTube

This week Dylan does a recap of MNF, we discuss Fredo's mindset, as well as our weekly NFL picks. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Crack Pies, CBD Burgers, and Charitable Chefs This week in food news is very drug-centric. Milk Bar has renamed its Crack Pie and Carls Jr. is releasing a 4/20 CBD Burger. Massimo Battura is working hard and feeding the homeless. After being slammed by critics for “Crack Pie” being offensive, Christina Tosi of Milk Bar has changed the foods name to Milk Bar Pie. Milk Bar is the second establishment this year to replace the phrase “crack” in their food, the first being HopCat, a large gastropub franchise in Michigan, they changed their “crack fries” to “galaxy fries”. The year is 2019, and even though the crack epidemic has softened up, there are still thousands of people addicted to crack, and it is not something to make light of. Source Fast Food Chain Carl’s Jr is releasing a CBD infused burger for one day to test it out and see if there is a demand. Tom predicted that a fast food chain would put a CBD infused item on their menu back in January. Carl’s Jr is only releasing the burger for 1 day(4/20, obviously) at one location(Denver, obviously) to see if it is something that they should pursue for the rest of the country. Source Massimo Battura was nominated as one of one Time Magazine’s 100 most influential people of 2019. He has started community kitchens all over the world that serve restaurant quality food and feed the homeless, refugees, and the food insecure. Feeding the food insecure is a big topic for this episode, as we interview Matt Jozwiak, the President of ReThink Food, an organization that dedicates themselves to feeding the food insecure. Source An Ode To The Red Sauce Joint This week Bon Appetit put together one of the most comprehensive pieces on Italian- American Cuisine. They titled their work Red Sauce America and put together over a dozen different articles addressing all sorts of Red Sauce culture from Six Degrees of Chicken Cutlets, to Everything You’ve Ever Wanted To Know about Rao’s, and even the History of Buca di Beppo Tom and I talk about our favorite Red Sauce joints, the difference between Italian and Italian-American food, and what how both of our death row meals are Red Sauce dishes. Tutto Bene translated to Everything Good, but more importantly, was the restaurant of my childhood. My father’s office was across the street from them and to this day is still probably where I’ve had the most meals of my life.  Chicken Parmigiana, Veal Scarparella, Veal Sorrentino, and of course the Baked Clams. Writing this has me salivating over the memories of dipping crunchy bread into the leftovers of the baked clam tray, the oil, lemon, butter, parsley, and breadcrumbs. This is a visceral experience that can only be replicated at Red Sauce joints In Italian Cuisine Pasta is not a side dish. It is its own course to be respected and appreciated. I think that this is something that Italian-American cuisine gets wrong. I understand how inexpensive pasta is, but to offer it as a complimentary side dish cheapens it.  Pasta’s potential is limitless and can go toe to toe with any type of dish. To quote The Big Night “Sometimes the spaghetti likes to be alone” Matt Jozwiak and Rethink Food Tackle The Problem of Food Waste in NYC Sign up to Subscribe and Donate to Rethink Food NYC According to Feeding America, there are 42 million people facing hunger in the United States, with 1.4 million being in New York City alone. Astonishingly, research shows about 40% of the food produced in America today goes to waste; this is equivalent to 70 billion tons. Our goal is to make sure the wholesome excess food gets to hungry mouths. Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. They transform unused food from grocery stores, restaurants, events, and corporate offices into ready-to-eat, nutritiously dense meals that are delivered to local human service organizations in New York City. With the initiative to run a community kitchen, their top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events. After learning about the Rethink Food mission I reached out to its Founder and President Matt Jozwiak and asked if we could have him on for an interview. We lucked out and he came to visit us in Greenpoint to talk all about what Rethink Food is doing to help food insecurity in NYC. Besides being one of the most impressive people I have met, Matt is also one of the most impressive chefs. He has trained at Noma, Alinea, and most recently Eleven Madison Park. He and his team tackled all the issues of restaurant food waste and food insecurity one by one to develop Rethink Food. I asked Matt if he needs more volunteers, more restaurants to partner with, or anything else. He told me no, they just need more donations. So once again, support the end of food insecurity and donate to Rethink Food. Sign up to Subscribe and Donate to Rethink Food NYC

Actor, filmmaker and restaurant-owner Zach Braff (Scrubs, Alex Inc, Garden State) was born and raised in New Jersey - home to the highest percentage of Italian Americans in the country. And for his last meal, he's sticking close to his roots! On this week's YLM, Rachel digs into the cheesy, saucy and fascinating history of Italian food in America with Krishnendu Ray, Department Chair of the Food Studies Program at NYU. Then she talks with cookbook author and Long Island native Amy Pennington about how to make the perfect red-checkered-tablecloth-and-Chianti-bottle-candleholder chicken parm. Watch Zach in Alex Inc, now streaming at abc.com. Check out Krishnendu Ray's book "The Ethnic Restaurateur," an academic look at the immigrant perspective of working in restaurants. Visit amy-pennington.com to get any of her books including her newest cookbook "Salad Days." And follow yourlastmealpodcast on Instagram!

Join me to hear from Giulia’s own voice how it all began and how it has evolved. During the episode we also talk about the recipe development that led Giulia to writing her fifth cookbook which will feature 100 recipes inspired by tradition, and which will *not* include Chicken Parmigiana - a dish you will not find it in Italy! (Music by www.purple-planet.com)

There are lots of "rules" when it comes to traditional Italian food. And what you may think would be the same for Italian food in the states can be very different than what you'll find in Italy. Here are 14 things to never do when cooking or eating in Italy. Note: We base our conversation a lot off this original blog post: http://www.retale.com/blog/culinary-sins-according-proper-italian-chefs/ Topics we cover: First, our new sponsor Audible.com. Sign up and get a free book AND a free 30 day trial membership. Just go to www.audiletrial.com/cappelli The differences between jams and conserves And more on Colpo D'Aria (where I talked about it in this episode):  http://www.livingvillacappelli.com/030-italian-cures-for-the-common-cold-fact-v-fiction/   Now, the all important "don'ts" when it comes to traditional Italian food in Italy. 1. Don't add oil to pasta water Paul and I agree with this one. It's totally not necessary. While your pasta should have salt to flavor the pasta, the oil doesn't serve any purpose while you're boiling it. It will help as a sauce afterward, and maybe slightly as a non-sticking agent, though you should be tossing your pasta with your sauce right away after removing from your boiling water. Stir your pasta occasionally while it's cooking and your should be OK.  Be sure to stir spaghetti and other fine pasta right away when adding to your water to keep it from forming a large spaghetti log. And have plenty of water in the pot so the pasta can move around. Paul believes you should add the salt after the water has come to a boil. Steven doesn't necessarily agree. Find out why. 2. Don't ever mix cheese and seafood This is another one right on the money, except for a key recipe shown below. Never ever add grated cheese to a seafood pasta dish. The restaurant will give you grated cheese if you ask for it, but they'll look at you as barbarian tourist. The one except I point out for this is Mussels Genovese. Recipe below. NOTE: This is the name the people here in our region of Puglia call this recipe.  I'm sure every region is different. Essentially, as Paul points out, this is like making a frittata, however it's still breaking the rule. Mussels Genovese   Recipe Type: Main Cuisine: Italian Author: Villa Cappelli Prep time: 20 mins Cook time: 10 mins Total time: 30 mins A delicious, simple way to enjoy mussels. The amounts and the ingredients here are more estimations. Use your judgement when making. Ingredients 2 lbs. of mussels, halved 6 Eggs 2 Tablespoons grated cheese 2 Tablespoons chopped parsley Pepper Instructions Place the mussels (you only need the half with the actual mussel in it) in a flat bottomed frying pan so the mussels are facing up. Add a bit of water to the bottom of the pan and bring to a boil, then reduce to a simmer. Cover and let cook about 5 minutes. Meanwhile mix your eggs, cheese and parsley in a bowl. Add pepper to taste, but don't add an salt. The cheese and mussels will have enough. When the mussels are ready, pour the eggs over them in the pan, recover, and let cook until the eggs are cooked, about 4-5 minutes. Here is where you would need to used your judgement. You want a thin coasting of the eggs on top of the mussels, but not so much egg that they are completely submerged in a big egg frittata. If you need more, add some more eggs and cheese. And hold back if it looks like you have too much. Use the leftovers for an omelet the next day. Serve and enjoy.   A lot of adding the cheese to a pasta is a habit we've all formed, just wanting to add cheese to pasta before we've even tasted it. However, in this case, the cheese just overpowers the flavor of most delicate seafood and Paul says it's just not "kosher." There are other exceptions here, but as Paul points out, they really aren't Italian dishes. Do you know an exception we missed? Let us know in the comments! 3. Don't top pasta with chicken This one's totally right. Those dishes you see being passed off as Italian at the big Italian restaurant chain, well, they aren't very Italian. We couldn't think of a single pasta dish that even includes chicken. In fact, Italians aren't really big on chicken in general. And, by the way, there is no such thing as Chicken Parmesan or Chicken Parmigiana here. It doesn't exist. 4. Don't serve bread and butter Very very true. They may cook with butter up north, but they really don't do the bread and butter thing. Bread is set at the table so you have it to act as a scarpetta — the little shoe — to scoop or mop up any remains on your plate. So don't go eating all the bread before your meal is even served! Also, as we've said before, there is no dipping your bread in extra virgin olive oil here. Just wait until you get home and enjoy some of our oil with some good crusty bread. 5. Don't order ‘Spaghetti Bolognese’ or ‘Fettuccine Alfredo’ Well, you might find them in touristy locations, like Rome and Milan, who make Italian American dishes for the tourist, but they aren't traditional Italian food. To be honest, I did not know this about Spaghetti Bolognese. And, maybe I'm still too American, but I see no problem with it. There are certain pastas that do go with certain sauces, as they help carry the sauce better, but in this case I think you are OK. Traditionally, the blogger said tagliatelle is served with the Bolognese, but I've always done rigatoni (https://en.wikipedia.org/wiki/Rigatoni). I like how the thick meaty sauce can get trapped more inside the pasta. And we agree that Fettuccine Alfredo, the most famous “Italian” dish in the U.S., is pretty much unknown in Italy.  In the words of Madeline Kahn, "It's trew. It's trew." 6. Don't ever order or eat spaghetti with meatballs This combination just does not exist in Italian cuisine in Italy. Meatballs can be found in a pasta forno or a ragu, but it's not something you serve with spaghetti. Ever. Oh, and here we mention Paul's Mother's Ragu recipe. You'll find that here: http://www.livingvillacappelli.com/connie-cappellis-ragu/ 7. Don't put ketchup on pasta. Never. Ever. This one happened to us when we had some Swedes visit. I still can't believe it happened. Who does this? If YOU do, leave us a comment below, but beware our wrath! Oh, and here's a link to our Sun-Dried Tomato Spread we talk about: http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spread 8. Don't treat pasta as a side dish Pasta is a primi (first course after anti-pasti) or MAYBE a main dish, but it is never, ever just a side dish. That big ol' Italian food chain restaurant in the states serves pasta as a side dish if you order something other than a pasta as your main course.  At least it used to. I haven't been there is over 20 years. Paul also talks here about how we eat things separately here in Italy. You usually have only one part of your meal on your plate at a time. I grew up never letting any food on my plate touch each other and only ate one thing at time.  So I'd eat my meat, then my green beans, then my mashed potatoes. And they could not touch!  Maybe I really am Italian. Paul also talks about other guests we had that mixed their salad with pasta. Enough said on that. 9. Don't consume a cappuccino at any time except for breakfast We've talked about this many times before. Italians just think the milk is too heavy to have after a meal. It won't aid in your digestions. Now, for breakfast, it's a whole meal in itself. Especially up north. 10. Don't ever disrespect tradition "Nonna knows best. She learned the recipes from her nonna, who learned from her nonna, who learned from her nonna and so on and so forth." This might as well be written in stone. 11. Don't use true balsamic vinegar on your salads We talked about this more in depth in that last episode: http://www.livingvillacappelli.com/031-why-your-italian-food-is-probably-not-real-food/ Also, check out our balsamic here: http://villacappelli.com/collections/italian-conserves/products/5-year-aged-balsamic-vinegar 12. Don't make or eat thick crust pizza Thick crust pizza is really more a focaccia. Here, the pizza is more marriage of the thin dough, tomato sauce, cheese and toppings. It's not all about the bread. And you can really taste every ingredient. Most of the pizzas in the states are there to fill you up with a bunch of bread, as it's cheaper than the toppings. Here's our pizza crust recipe.  Try it and discover the difference. Villa Cappelli Pizza Dough   Cuisine: Italian Author: Villa Cappelli Prep time: 2 hours 30 mins Cook time: 10 mins Total time: 2 hours 40 mins A very simple, light pizza dough. The crust will be crisp when cooked in a really hot oven. The recipe can be doubled or more without any problems. Ingredients 3/4 Cup Warm Water 1 teaspoon yeast (or one packet of 7g quick rising yeast) 2 Cups Flour 1/2 teaspoon salt Instructions Mix the warm water and yeast in a bowl. Let sit for a few minutes. Then add your flour and salt to the bowl. Mix until comes together and is forming a ball. Turn the dough onto a well floured surface. Wood is best. Just not something cold, like a cold marble counter. Kneed the dough for roughly 3-5 minutes until it very elastic and springy. Add more flour or water during this time if need be. But you rarely need more water. If it seems dry, just keep mixing. It will eventually come together. Turn the bowl over on the dough and let rise for 1.5 hours. Break into four equal parts and roll into smaller balls. Let these rise another hour under and warm dish towel or the like. When ready, roll into a very thin crust, about a 1/4 inch thick and about 8 to 9 inches in diameter. Top lightly with sauce, cheese and toppings. Do NOT add too many toppings or the crust won't be able to hold it when you are eating. Cook in an extremely hot oven. At least 500°F or more. For our wood-burning pizza oven, this cooks in about 3 minutes. For home ovens, it will probably take you 5 to 10 minutes. To bake your pizza, slide it on top of a baking stone or upside-down sheet pan. Bake until the cheese is melted, the crust is golden, and there is some charred bits on the top and edges.   13. Don't eat your salad BEFORE a meal The salad, and the roughage you find in the salad, helps you digest after a big meal. It's all about digestion in Italy, and this is no exception. You won't even find many places that will give you a side salad during your meal.   14. Don't put any dressing on your salad other than extra virgin olive oil and vinegar Ranch. Thousand Island. French. You just can't find it here. This probably goes back to the fact that you are eating the salad at the end of the meal. To add a bunch of heavy dairy or sugar after eating a big meal would just fill you up., where as the vinegar almost acts as a pallet cleanser. What do you think? Did we miss a don't when it comes to traditional Italian food? Let us know in the comments or leave us a voice mail.  

Parmigiana is an Italian entree made famous and popularized in the United States with the creation of Chicken and Veal Parmigiana! In Italy, Parmigiana is most commonly known for being served with Eggplant. What is Parmigiana? Parmigiana is a italian dish consisting of either veal, chicken, or eggplant coated in breadcrumbs fried to a golden crisp then topped with Marinara Sauce and ooey gooey Mozzarella cheese!  Can you imagine a nice crispy breaded chicken or veal cutlet topped with Marinara Sauce and Mozzarella and Parm cheese served with nice Aldente pasta?? Well, you can put your imagination to rest because Chef Alex is going to teach you how to make some awesome homemade Parmigiana! You are all going to learn about tthe Awesome Parmigiana entree on this show!!! Topics for discussion include: -The History of Parmigiana - Types of Cheeses to use for Parmigiana -How to Serve Parmigiana - and much more!!! Plus Chef Alex will give out some awesome recipes including: -Marinara Sauce -Chicken Parm -Eggplant Parm  

On this show, Chef Alex will be doing his very first premium recipe 101 show!!!! That means this is going to be a 2 hour recipe 101 show packed with information! Chef Alex is going to be reviewing his Chicken Parmigiania recipe! Chicken Parmigiana is Alex's favorite entree and his recipe is awesome! I am looking forward to reviewing this great recipe and sharing it with you. In the first hour of the show Chef Alex is going to give out his Chicken Parmigiana recipe, Marinara sauce recipe, talk about dredging and breading, we will chat about good quality cheeses, how to ensure your chicken stays crispy, and Chef Alex will also explain sides for chicken parmigiana. In the 2nd hour of the show, Chef Alex is going to be taking callers! Call in at 646-716-6458 dial 1 to talk Chicken Parmigiana. Tell me what you love about chicken parmigiana, how you make chicken parmigiana, and more! Alex is also going to ask 2 questions in which callers can answer! Come chat chicken parm! Share your chicken parm recipes! Dial in at 646-716-6458 dial 1 to share your recipes! Alex is also going to chat about what kind of pasta works well with chicken parm, give out his daily tip and minute with Chef Alex and more! Enjoy the show! www.blogtalkradio.com/chefalexcardinale2013 www.gusandpauls.net HAPPY THANKSGIVING 2013!