Next time you're in the mood for chicken (or eggplant) parmigiana, try it on a roll. Mario Carbone and Rich Torrisi, owners of the New York City restaurant Parm, are here to show you how to make their signature parm sandwiches three ways.
Recipe: Meatball parm (on this page) Recipe: Chicken parm (on this page) Recipe: Eggplant parm (on this page)For sofrito:
1. Sweat garlic in olive oil until soft but not browned.
2. Add onion and parsley, and cook until onion is translucent.
3. Cool.
Panada:
1. Soak bread in milk for twenty minutes.
Cooking:
1. Combine all ingredients and mix by hand in a large bowl.
2. Portion into 5.75 oz balls.
3. Shape balls into burger-like patties.
4. Dredge patties in flour and sear in canola oil on medium high heat, just to brown, not cook through.
5. Lay seared patties into hotel pan and cover with tomato compote and sprinkle with parm.
6. Cover and cook at 185 degrees for 45 minutes.
Pick up:
1. Spoon 2 oz tomato compote on cooked meatball.
2. Sprinkle with parm and top with 2 oz sliced mozzarella.
3. Melt cheese in broiler until browned and bubbly.
4. Place meatball on a seeded semolina roll.
5. Garnish with more parm and torn basil leaves.
Chicken:
1. Cut breasts into 4 oz pieces and lightly pound. Breasts should be about 1.2 inches thick and even.
2. Follow the standard breading procedure: Dredge chicken into flour, then egg, and then into breadcrumbs.
3. In a large sauté pan, heat olive oil and butter over medium heat. Add garlic and thyme.
4. Fry chicken in butter until golden brown. Season generously with salt.
Pick up:
1. Spoon 3 oz tomato compote onto chicken.
2. Sprinkle with parm and 2 oz sliced mozzarella.
3. Melt cheese in broiler until browned.
4. Place chicken on seeded semolina roll and garnish with parm and torn basil.
For assembly:
1. Fry eggplant in oil and garlic until golden brown. Season with salt.
2. Cool eggplant on paper towels.
3. Place eggplant in springform pan flat and cover all surfaces.
4. Spoon 8 oz tomato compote and spread evenly on eggplant.
5. Sprinkle generously with parm, sliced mozzarella and torn basil leaves.
6. Place eggplant over first layer, flat and covering all surfaces.
7. Spoon 8 oz tomato compote and spread evenly.
8. Sprinkle generously with parm and torn basil leaves.
9. Place eggplant over second layer, flat and covering all surfaces.
10. Spoon 8 oz tomato compote and spread evenly.
11. Sprinkle generously with parm, mozz and torn basil leaves.
12. Lay eggplant over third layer, flat and covering all surfaces.
13. Spoon 8 oz tomato compote and sprinkle generously with parm and torn basil leaves.
14. Cover with plastic wrap and foil.
15. Bake in a pre-heated 350 degree oven for 45 minutes.
16. Let cool completely and remove springform pan.
17. Slice into 14 pieces.
18. Re-heat and serve with tomato compote and grated parm.
For tomato compote:
1. Bloom olive oil, garlic and basil on low heat for twenty minutes.
2. Heat tomato in a stainless pot.
3. Season with salt and sugar.
4. Strain oil into tomato and emulsify. Discard basil and garlic.
5. Cook for 15 minutes.
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
New Jersey Gov. Chris Christie brushed off concerns Friday that President Obama’s visit to his state next week will harm his political future.
“ ”