Chicken Parm with a Twist

Maxim Magazine delivers a spicy punch with a new take on the Italian-American classic.

This article, written by JOSH SCHEMER, appears on Maxim.


It’s not authentic, but that doesn’t mean it’s not delicious.

Though chicken parm has roughly zero basis in Italian gastronomy — its closest relative is melanzane alla Parmigiana, aka eggplant parm, while the poultry version is its own Italian-American beast — it’s damn near a perfect food. It’s meaty, crispy, covered in cheese, and totally customizeable — because it’s already a total bastardization so you might as well go and get weird with it. What’s not to love?

View the recipe…

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