Plus it's not too far off 287 so doable from North Jersey.
OT: Best chicken parm in North Jersey
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To get to the other side.
Okay, okay, in all seriousness, I'd have to say good sheep companionship makes for the best chicken parm.
I will do that, thanks for the suggestion.
Edit: Actually, I'm thinking I might have been before w/a group of friends. Not entirely sure and my memory sucks. Yo, @RU848789, did we do a birthday celebration with the gang at Da Filippo's one time?
Nope. You have to flatten it out with one of these. Get it as thin as possible
Yes. Still there right down the street from Sapore Ravioli.
Haven't been there in about 5 years, but historically, Star Tavern has been in my top 3-4 pizzas anywhere. Hopefully just bad luck on your part, as I hate to think the pizza has gone downhill.
Wow. My fav pizza. Never ordered anything else besides their salad. My kids love Chk parm so will have to try.
My memory sucks for some things, too, but not for food and restaurants, for some reason. No, we never did a group dinner in Somerville, but Judy and I have eaten at Da Filippo's several times. It's one of our favorite Italian places - very old school and the owner/chef always comes out and greets people and on occasion sits down and plays/sings a few songs on the piano. It's BYO...
Retaining some crunchiness in the chicken, even with the sauce and melted cheese, is one key to a great parm (chicken, veal, whatever)...
Should try the reservoir tavern pizza if u like the star. The one in s orange
You said it. I am not much of a chef, but I like to buy the regular boneless skinless chicken breasts. Grab a nice knife and slice in half thickness. Then put on a cutting board and whack that chicken with a mallet to get it ready. Then cook as preferred. Sure I am sure it’s not the way all like but I do.
As far as “north jersey” I will include D’Italia in Avenel.
That’s true. People I know that grew up here in Ocean City consider Tom’s River north Jersey
Thin definitely the way to go. Then hit it with a little salt after it’s done cooking and let it cool before the sauce and cheese added for baking. Voila.
The heart of a chicken parm is the chicken, which is essentially chicken schnitzel (meaning it must be flattened somewhat, then breaded and fried). Too many places use a boneless chicken breast without pressing or pounding (flattening) it first.
I love eggplant parm but never liked chicken parm. Probably because it was too thick whenever I had it.
Was always my go to spot. I'm done with it though. It's not 2005 anymore and there are plenty of places way better and more consistent. Coniglio's in Morristown for instance. Or Kinchleys for Bar pies
I appreciate all the recs lol. I do occasionally venture south of Essex County so it's all welcome haha
Proper chicken parm should be closer in thickness to eggplant parm than chicken cutlet.
Trattoria Via Veneto in Nutley is the best chicken parm. It’s not even on the menu. You have to ask for it. It’s my son’s go to dish. Paper thin chicken. The best.
Now this is a good recommendation for a chicken parmo restaurant, unlike the poster who stated that anything north of Toms River qualifies as North Jersey.
What is your problem? First, you give me grief for seconding Alphonso's in Somerville, but said nothing to mildone, who brought up Alphonso's first and to another poster who posted about a place in nearby Raritan - and my other two places were Edison and South Amboy, which is about the same as Somerville/Raritan, i.e., most would call them CNJ, not NNJ, although why you felt the need to call anyone out on that is just weird. And then you have to call out my Toms River comment for some reason, when I thought I made it clear that that's what I thought 40 years ago (hence my use of "was" which you missed). If you want to be the board police, at least be good at it.
When someone says NNJ- that is crazy. If popping out for dinner. We are playing with a pretty large geographic area.
Just saying. OP’s really need to get granular on these posts.
Just saying. OP’s really need to get granular on these posts.
I'm wondering if he's homebrewing now and if it's better than his go-to in Bud. For his sake, I'd hope so.
Just flatten them out a little with a meat pounder (they were already pretty thin). A little salt/pepper. Then Italian bread crumb, egg wash, back to IBC. Then I refrigerate for about an hour ( IDK why, other than the fact my mother always did that. Think she once said it helps keep the breading from falling off) Pan fry in an olive oil/veg oil mix. I make my own marinara which is so easy I never buy the jar stuff anymore. Use whole milk mozzarella and shred yourself. Don't use that pre-shreded part-skim crap
With eggplant, after I peel and cut but before I bread, I soak in salt water for about 45 min. Helps take some of the bitterness away and reduces oil absorption.
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E&V is great, I have been to Que Pasta many times is good as well...Not sure where in North Jersey people are looking but Andiamo in Haworth is definitely worth the stop.
http://andiamorestaurant.net/dinner.html
Cafe Espresso Italian back in the Iron Bound section of Newark. They are only open weekdays for breakfast/lunch, as far as I know. Just 3-4 older (presumably Italian) ladies behind the counter, in an open kitchen work area behind a counter. Chicken is sliced thin and fantastic sauce (or gravy). I have NEVER been in there when there wasn't at least 1 fire truck double parked outside and several law enforcement personnel enjoying lunch.
This is silly, I realize, but I was almost NOT going to post to try and "keep it a secret". LOL.
This is silly, I realize, but I was almost NOT going to post to try and "keep it a secret". LOL.
Donna’s-
My mother’s is a favorite in the family. My cousins sing a song about her chicken parm.
I can’t eat it, but it smells delish. One time I thought about eating just the ooey gooey sauce/ cheese left in the pan, but I can’t.
Her secret is the chicken is very thin. Others have tried to replicate it, but no one has succeeded.
My mother’s is a favorite in the family. My cousins sing a song about her chicken parm.
I can’t eat it, but it smells delish. One time I thought about eating just the ooey gooey sauce/ cheese left in the pan, but I can’t.
Her secret is the chicken is very thin. Others have tried to replicate it, but no one has succeeded.
Do you do eggplant parm?
I go back and forth on which is better. Basically, whichever is on my plate.
Your mother was right. It hydrates the breadcrumbs and keeps them from falling off
Yes..I like eggplant parm.
Love that place. That’s my hometown!
Pete’s Deli makes a great eggplant parm. Just saying lol