Chicken Parmasan

I don't remember where or when I first discovered Chicken Parmesan. It might have been in one of those little inexpensive restaurants that catered to students on Columbia Road in Washington DC. Or, maybe at a similar such place in Boston's Italian North End. But I do know two things for sure; I had never experienced anything like that coming out of my mother's kitchen and it was absolutely fantastic. It quickly became one of my favorites.

It took many years of experimenting in my own kitchen to get the recipe correct. But eventually I learned to cook a fairly decent one. My version uses both chicken breasts and, with a nod toward the vegetarian version, aubergine. This is a bit of a departure from convention, but I assure you the outcome is absolutely delicious.

This will be the first time that I offer Chicken Parmesan as a Friday special which happens to be appropriate since this Friday, 8 July will be a very special day indeed. Come on by and find out why!!