Kat's "Asian-style" and easy chicken parm for dinner recipe

no soggy chicken in my household

Dear fam,

Growing up in South Brooklyn, Italian-American food keeps me in a forever chokehold. Maybe it’s because when I was very young, Dad brought us to an Italian restaurant in the heart of Manhattan, and the seafood pasta dish he ordered was so good that my tastebuds declared Italian food to be my new favorite cuisine right then and there.

Dad also loved chicken and eggplant parm and naturally, you grow to love what your beloved parents loved to eat.

I was in a long-distance relationship many years ago with a man from Northern Italy, who visited me once in NYC. Before that visit, I learned to cook Italian food. I think I made him pizza or something similar from scratch.

When I still lived in my tiny condo in Brooklyn, pasta was one of the quickest and easiest meals for me to make for my small family in our kitchen with zero counter space…

Thus, Italian food and I go back a long way. Well, Italian-American food, at least, from South Brooklyn, specifically Bay Ridge and Bensonhurst… I know some people will be upset at me for making anything that is not authentically parmigiana. But you know what? This recipe is authentic to me and tailored to my palate, and I know Dad would have enjoyed this dish immensely.

Without further ado, today, I present to you an Asian-style chicken parm. The chicken is crispy on the outside and juicy on the inside, seasoned to perfection, and will make your kitchen smell like a pizzeria. To keep with the Asian theme, you can use dark meat instead of white meat chicken breast. As for the pasta, I bought a Japanese-branded pasta, one that doesn’t turn al dente even after 16 minutes of cooking. So boil it for a bit first then cook it the rest of the way in the oven.

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Reel for reference:

katlieu

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scroll down for the recipe ⬇️

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Here’s the recipe: (unlock it and get 12 months of my premium substack for free when you preorder my new cookbook)