The search for the quintessential chicken parmesan is a high-stakes scavenger hunt through New York’s red-sauce joints and white-tablecloth institutions. It’s not just a dish; it’s a Big Apple rite of passage, served on plates the size of manhole covers with enough melted mozzarella to blanket a Broadway stage.
The city’s obsession with this breaded-and-fried icon is undeniable. Every bite is a mouthwatering crunch with gooey cheese, proving that while trends may come and go, a perfectly sauced cutlet remains the ultimate comfort food of the NYC dining scene.
Felice 56
The Chicken Parmesan is a secret menu item at Felice 56, an Italian restaurant inspired by the countryside, and this $38 dish is big enough to split four ways. The breaded thigh is about half an inch thick and carefully dressed with a creamy pink vodka sauce topped with melted mozzarella, 24-month aged Parmigiano-Reggiano and fresh oregano. Make sure to order a side of pasta, as it’s not included with the dish. Multiple locations, felicerestaurants.com
Barano
The secret sauce to this chicken parmesan is the restaurant’s wood-fired oven. Celebrating 10 years in business, chef Albert DiMeglio was inspired by Southern Italy’s cooking style and the food from the island of Ischia, his grandmother’s hometown. The $34 chicken parm is hand pounded, breaded, and pan fried in olive oil.
Once the tomato sauce is ladled, locally sourced ingredients like small balls of Brooklyn’s Lioni mozzarella are meticulously placed over the cutlet with basil slivers. Then, it’s put into the wood-fired oven to melt until it’s deliciously golden. Add a side of pasta for $5 more. 26 Broadway, Williamsburg, Brooklyn, baranobk.com
Isla & Co
Did you know chicken parm is the best-selling meal at every pub in Australia? Australian restaurant Isla & Co taps into that and offers up a fresh take on the Italian classic at all three of its New York locations. Dubbed The Parma, the first step is to take a parmesan-herb-crumbed chicken cutlet fried until golden and crisp.
Then, the dish gets topped with the restaurant’s rich, homemade pomodoro sauce, which features caramelized tomato paste and a touch of chili for a subtle heat. Once the mozzarella is added on top, the dish is finished in the oven until melted and bubbling. The 14- to 16-ounce chicken dish comes garnished with fried basil leaves and served with fries and a small salad for $25. Multiple locations, isla-co.com
Arthur & Sons
The secret to the restaurant’s $36.95 chicken parm is to first ladle a base layer of marinara sauce on a sizzling platter or baking dish. Then, the chef places three fried chicken cutlets on top, followed by another spoon of sauce over the chicken, and then grated romano cheese.
Next the dish gets layered with sliced mozzarella and fresh mozzarella cubes before baking in the oven at 350°F for three to four minutes, and broiled until the cheese slightly chars. Once it’s transferred to a plate, here comes more marinara sauce and a flourish of shaved parmesan and chopped parsley. Multiple locations, arthurandsonsnyc.com
Carmine’s
Since 1990 Carmine’s has served New York City, and a family-favorite has always been the $42 chicken parm. On the platter, find two five-ounce chicken breasts pounded to quarter-inch thickness, which get pan fried to a crispy golden brown. Then, the plate is topped with melted mozzarella and two tablespoons of romano cheese and served over marinara sauce. Carmines is known for its sharable plates and a go-to destination for pre- and post-show theater dining, and this chicken parm fits right in, feeding two to four people. 200 W. 44th St., Midtown; and 2450 Broadway, Upper West Side,carminesnyc.com
Zero Otto Nove
Visit Zero Otto Nove for the way it pays homage to the great essence of Italian-American restaurants of the mid-20th century, while preserving the history of old-world dishes. For example, the $31 Pollo Parmigiana alla Vodka for example. The classic recipe has a modern twist thanks to the fresh melted mozzarella and vodka sauce on top. Multiple locations, zeroottonove.com
Zia Maria Little Italy
The preparation of this winning chicken parmesan starts with a thin, crispy chicken cutlet topped with the chef’s homemade pomodoro sauce and fresh mozzarella. The $32 dish then gets finished with fresh basil and homemade rigatoni pasta tossed with the same sauce. While we love the chicken parm, order even more from Zia Maria Little Italy. From the pasta to the tiramisu, every item is hand-crafted and inspired from the chef’s roots in Naples, Italy. 138 Mulberry St., Little Italy, ziamarialittleitaly.com
Lantern’s Keep
Chef Michael Toscano recently opened this elegant Italian aperitivo and antipasti bar within midtown’s Iroquois Hotel. On the menu you’ll find a traditional chicken parm topped with mozzarella, tomato, basil and parmigiano reggiano for $35. 49 W. 44th St., Midtown, iroquoisny.com
