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Where's your favorite chicken parmigiana served at?

I'm on a wicked chick-parm kick. Please tell me your favorite place to get it.

Money's no object on the chickparm. Just so you know.

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  1. Trattoria dell'Arte serves a crispy chicken parm with sliced pepperoni. I love it.

    Viand Cafe on Madison Avenue also does chicken parm very well.

    I wasn't impressed with the version at Parm, which was a bit soggy and lackluster in comparison.

    1. I liked the chicken parm at the Palm and Benjamin steakhouse

      1. Assuming you mean as a sandwich?

        Seriouseats.com loves this one in brooklyn:

        Defonte's version is great, but be sure you're hungry- its big

        1 Reply
        1. re: Ttrockwood

          Not a sandwich necessarily. Sometimes I like to eat my chickparm with a knife and fork. You know. Like the Royal Family.

        2. if you eat veal, the veal parm at carbone is unreal.

          as for down and dirty chicken parm, the sandwich version at esposito's in carroll gardens is stellar.

          5 Replies
          1. re: jon

            Carbone cost me $500 for me and my wife last time. Minchia.

            I'll try Esposito's.

            Thank you, all.

            Keep 'em coming if you got 'em.

            1. re: Lamericano

              Holy smokes - I thought you were kidding. I just saw the prices at Carbone's wow. $54 for veal parm.

                1. re: jon

                  It's not. I had the chickparm at The Palm in East Hampton over the summer. ~$40 and that's what kicked off my chick-a-parm-a-rama.

                  1. re: Lamericano

                    By all means have the veal parm at Carbone, then.

                    It's world-beating (it's also two meals -- it's crazy to finish it) (and they give you a nice brioche roll to eat the leftovers on when you take half home).

            2. Maybe someone else can speak up, but quality italian apparently has a huge chicken parm that looks more like a pizza than a sandwich...haven't tried it myself

              2 Replies
              1. re: Ttrockwood

                I haven't had it myself, but I think it's made from layering different pieces of chicken flesh, so it's not from one cutlet, which might make it very different texturally, if not taste-wise, from the chicken parm we all know and love.

                1. re: Ttrockwood

                  It's not very good, unless all you care about is size.

                2. Well you said favorite and not best. I don't know the best in NYC but I know my favorite.

                  Dish on 8th Avenue has a nice chicken parm sub that I get pretty much every time I come to NYC. I supposed it originally got the honor from convenience to where I stay and little competition nearby. But it still does the trick for me every time. Not gonna win a michelin star but the balance of chicken/crust/tomato/cheese is just right for me, and in my book that's more important than any one ingredient's quality.

                  1 Reply
                  1. re: pauliface

                    That sounds delish.

                    When it comes to food, I never say "best". Too subjective.

                  2. THe Palm, Pietros and Il Paiolo in Brooklyn when they make it ( but they do not call it that. I think they say Cotoletta.)

                    THe new chef from Emilia Romagna can fry his ass off. They put red sauce on it and then grated cheese at the table. Perfect.

                    1. They have chicken parm pizza pie at Quality Italian.