We have the last of the 5 & 12 seeds as Lasagna occupies the favorite slot. I think of this as an Italian classic battle. You have a pasta vs chicken dish both done traditionally with a red marinara sauce, but because of the flexibility of lasagna, the dish has to be qualified as more than a simple dish. Lasagna can be made so many different ways, and even the pasta can be removed from the equation as I have had vegetable lasagna that used zucchini and squash as the layers. It can be meaty and hearty to meatless and light. The cheese can be switched up and the meat version can be just about any kind of ground up variety. Such as turkey, sausage, chicken, veal, lamb and the list I am sure can even go on and on. You don’t have to even use red sauce, it can be a cheesy bechamel sauce. Whatever you favor, you will find the lack of versatility in the chicken parmigiana.
The chicken parm as most people refer to it is not really a dish that can be changed too much outside of the cheese. It is what it is. Maybe you can take the cutlet breading normally used and just go with the chicken breast, but the texture, which I believe is essential to a good chicken parm would be lost. I am more a fan of the veal parm because of the thinness of the veal cutlet used. It is less chewy than the chicken parm, and it that reason I usually go that way. Yet, the chicken parm despite it’s lack of creative recipes can go toe to toe with most lasagna. Whether it is in a hero sandwich with toasted or untoasted bread or just over a plate of pasta, the chicken parmigiana is an awesome Italian dish. Personally, if I was told that I had a choice between the best lasagna ever made or the best chicken parm ever made, I am not sure which way I would go. What about you?
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