Chicken Parm with a Twist

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

This article, written by , 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?

In my favorite fake-Italian iteration, and one that I converted my straight-outta-Rome roommates to, the fried chicken discs get a flavor boost from a rough facsimile of pork-filled all’amatriciana sauce. It’s definitely not nonnaapproved, but there are hundreds of things you do that your nonna wouldn’t approve of. Just tack this one on to the end of the list. View the recipe…

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