What is Carrabba's Grill Chicken Parmesan?
Carrabba's Grill is well known for its delicious Italian cuisine, and one of their signature dishes is the Chicken Parmesan. Carrabba's Grill Chicken Parmesan is a classic Italian-American dish that is made by pan-frying breaded chicken cutlets and topping them with tomato sauce and melted parmesan and mozzarella cheese.
To make this dish, the chefs at Carrabba's start by preparing the chicken cutlets. The cutlets are pounded thin and coated in a seasoned breadcrumb mixture that includes garlic, parsley, and Romano cheese. The seasoned cutlets are then pan-fried to a golden brown, creating a crispy crust that adds texture to the dish.
Next, the cooked chicken cutlets are topped with a homemade tomato sauce that is made from San Marzano tomatoes, onions, garlic, and a blend of Italian spices. The tomato sauce is simmered for hours, creating a depth of flavor that complements the crispy chicken.
Finally, the chicken Parmesan is finished with a generous amount of shaved parmesan and melted mozzarella cheese. The cheese adds creaminess to the dish, and the sharpness of the parmesan cheese creates a flavorful contrast to the sweet tomato sauce.
The Chicken Parmesan at Carrabba's Grill is typically served with your choice of pasta or a side of vegetables. The dish is a perfect representation of classic Italian-American comfort food, and the chefs at Carrabba's have perfected the recipe.
If you're looking for a hearty, flavorful meal that is sure to satisfy your craving for Italian cuisine, be sure to stop by Carrabba's Grill and try their Chicken Parmesan. It's a dish that is sure to become a new favorite for anyone who loves classic Italian-American fare.
Frequently Asked Questions about carrabba's grill chicken parmesan
Coated with Mama Mandola's breadcrumbs, sautéed and topped with our pomodoro sauce, romano and mozzarella. Served with choice of penne pomodoro, garlic mashed potatoes, or sauteed broccoli.
It was most likely a collision of a northern Italian veal cotoletta with the cheese and tomato sauce of a southern Italian eggplant melanzane parmigiana. The first written chicken parmigiana recipes appear in the New York Herald and the New York Times in 1953 and 1962 respectively.
Chicken parmesan, or chicken parmigiana (Italian: pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.
spaghetti
Served with a side of spaghetti.
Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes.
Although Parmiggiana (chicken/veal/eggplant) usually uses at least some Parmesan cheese, they are both named for the city of Parma. Both the cheese and the dish are often spelled/pronounced “Parmiggiana” with one or two g's, vs. the Americanism with the s.
And while no one knows who invented it, it's widely accepted that it came to be in the restaurants of Italian immigrants on the east coast. Broadsheet traces one of the first chicken parm recipes to 1944 Maryland, where it was (and still is) served over a bed of spaghetti.
Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.
The taste is slightly sharp, not unlike mildly sharp cheddar, but also very complex and layered, a bit fruity, though nutty is the predominant characteristic and most typical descriptive. It leaves a wonderful aftertaste on the tongue.
Among cheese aficionados, Parmesan is literally synonymous with Parmigiano Reggiano, a cheese that, by both European Union and United States laws, can be produced only in the neighboring historical regions of Parma and Reggio in Italy's Emilia-Romagna.
Fun fact: This classic dish was actually created in the United States, not Italy. Immigrants took the prep method of eggplant parmigiana and adapted it for chicken, though the technique is essentially the same. Add breading to thin slices, fry, and serve with tomato sauce, melted mozzarella, and Parmesan.
Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana - or parmesan - is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.
Parmesan cheese is traditionally made from cow's milk and is aged at least 12 months. Whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd.
Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes.
