Chicken Parm

I know many of you think of chicken parmigiana as the quintessential Italian meal composing of a breaded chicken cutlet, mozzarella cheese, tomato sauce and possibly served over spaghetti. But once you step out of the world of all you-can-eat salad and bread sticks at Olive Garden and into one of the kitchens (upstairs or downstairs) of real Italians, you will see a totally different culinary experience.

Though parmigiana means literally, "from Parma" (a town in Italy), the name derives from parmiggiana, a Sicilian recipe made with fried eggplant, tomato sauce and mozzarella. Believe it or not, in my two trips to the mother-land, I did not see chicken parm on the menu once. And to be completely honest, it was a rare day if we ever had it for dinner growing up in the Ribods house or any Italian household (even Bananas' house).

Tonight's dinner with Sunday's gravy. Breaded chicken cutlet, gravy, fresh mozzarella cheese and fresh basil with a side of pasta (freshly grated pecorino romano).

In order to have chicken parm for dinner, the following had to occur:
- Mama Ribods would have to fillet, bread, and fry about 8-10 pounds of chicken breasts for dinner. No Italian actually fillets, breads, fries and then makes the parm all in one night. Not worth all those pans.
- There would have to be left over cutlets after we all got through them. On a typical night about 15 cutlets might be remaining. Generous estimate.
- My mother would cut 2-3 cutlets for me into squares for lunch until I graduated high school. Joe Ribods would eat one for breakfast on the way to school. When we got home from school, we would snack on more cutlets. At this point, there would be no more left.
- On the very rare occasion that Joe Ribods didn't take 20+ cutlets to the face in 48 hours and Mama Ribods didn't feel like cooking, she would make some chicken parm with the leftover cutlets. On any given day you will find a bowl of Sunday gravy and a ball of fresh mozzarella cheese in the fridge downstairs. In the upstairs kitchen you will find the frozen reserve gravy. She would throw the cutlets on a pan, spoon some gravy on the chicken, put some cheese and basil on top....then bake for 20 minutes.

Please be aware that Joe Ribods stops by the house from work to take some cutlets "to go."