"I made the recipe as-is and it turned out amazing. I'm in love. Melissa Clark has never steered me wrong."
 | | Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
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Melissa Clark's five-star chicken Parm |
Hello, all. This is Emily, the editor in chief of Cooking and Food at The New York Times, and I'm here today to talk about my favorite member of the Parm family: chicken Parmesan (above). My heart sings when a bubbling pan of chicken Parm emerges from the oven, the plush cutlets submerged in rust-red sauce, cloaked with melted cheese. The pleasures are a little different from the crisped smush of eggplant Parm; same genre, but another tune. |
As with many things in life, a fine Parm is about balance. You want a bright tomato sauce to ping off the richness of the breaded and fried cutlets and the milkiness of the mozzarella. Melissa Clark's excellent recipe delivers exactly that. I know I don't need to serve chicken Parm with spaghetti — it's a lot — but I'm only human, so I will. (I'll make extra sauce for the pasta, too.) |
For something green to serve alongside, this arugula salad is an effortless choice; it's my personal go-to. If you want something a little more lush, Melissa's delectably easy avocado salad matches well with just about anything, including simple fish, steak or chicken. |
After that Saturday night chicken Parm feast, you might want to go a little lighter on another evening. You could make soy sauce noodles, a Cantonese classic, which is made here with cabbage for a pleasing crunch. Add meat or tofu if you'd like, but the recipe is delicious just as it is. |
One last dinner option: tart and bright roasted fish with sumac (or mahi ba somagh in Persian), a recipe that will delight you. Don't be deterred by the fact that it's made with a butterflied whole fish. That just means the fish is cut and cleaned, with bones removed, nothing fussy to deal with. You can buy it already butterflied, though boneless fillets are a reasonable substitute. |
Never skip dessert. And never, ever skip key lime pie. If you can't find key limes, the recipe has a tip for using regular grocery store limes. (For the best flavor, avoid the bottled key lime juice.) |
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