Table Talk: Sound the alarm for this chicken Parm
Josephine Estelle’s version of classic chicken Parmesan uses an airline chicken breast to add a flair to the presentation; it is also considered a juicier cut. (Jennifer Chandler/Special to The Daily Memphian)
Sophia Surrett
Sophia Surrett is a University of Alabama graduate, where she received her B.A. in news media and M.A. in journalism and media studies. She has been with The Daily Memphian since July 2023, first starting as a business reporter covering various beats. Now, she covers food, restaurants, and hospitality and tourism.
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Chicken Parmesan is one of my favorite dishes and an absolute go-to for me when I see it on a restaurant menu.
I fell in love with the classic Italian dish as a child at my local Olive Garden in Trussville, Alabama. Ever since then, if it’s on a menu, I’m ordering it, and it’s usually a golden, pan-fried, breaded chicken breast topped with marinara and loads of cheese.
When I recently went to Josephine Estelle, Andrew Ticer’s and Michael Hudman’s newest restaurant, my order was no exception.
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Table Talk Josephine Estelle Andy Ticer & Michael Hudman Subscriber OnlyThank you for reading The Daily Memphian. Your support is critical.
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