Food Recipe Story

Armida’s Chicken Parm with White Sauce

Food · Local · Restaurants · Recipes

When I was at MIT in the 1960s, my go-to places to eat were the F&ampT Diner, where I sometimes had dinner at six in the morning, and Jennie’s in Boston’s North End, where on Wednesday nights we could get all the spaghetti we could eat for around five bucks. For a night out, though, there was a different choice: Ida’s on Mechanic Street. Calling it a street was generous. It was really an alley overlooking the entrance to the Sumner Tunnel.

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Recipe

Title: Armida's Chicken Parmesan with White Sauce

Servings4

Ingredients

  • For the Chicken Cutlets: **
  • boneless , skinless chicken breasts cut into thin cutlets. Chilling each chicken breast makes it easier to slice horizontally into two to three cutlets each.
  • salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour (45 ml)
  • 2 large eggs, beaten
  • panko breadcrumbs
  • 2 tablespoons vegetable oil (30 ml)
  • 2 tablespoons unsalted butter (30 ml)
  • For the White Cheese Sauce: **
  • 3 tablespoons unsalted butter (45 ml)
  • 3 tablespoons all-purpose flour (45 ml)
  • 3 cups whole milk (720 ml)
  • 1 large , sweet onion
  • salt and freshly ground black pepper, to taste
  • ground nutmeg to taste

Method

Prepare the Chicken Cutlets: ---

Preheat the oven to 400°F (200°C).

Place each chicken breast between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch.

Season both sides of the chicken breasts with salt and pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and, optionally, grated Parmesan cheese.

Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with the breadcrumb-Parmesan mixture, pressing gently to adhere.

Prepare the White Cheese Sauce: ---

Cut up onion, add chicken boullion cube to the milk, and heat at low heat in a saucepan.

Add a little nutmeg to taste.

Cook until onion is tender, being careful not to scorch the milk.

Drain, reserving the milk and discarding the onion.

In the saucepan, melt butter over medium heat.

Whisk in flour and cook for 1-2 minutes to form a roux, without browning.

Gradually whisk in milk, continuing to whisk until the mixture is smooth and begins to thicken.

Season with salt, pepper, and a pinch of nutmeg, if desired.

Cook the Chicken Cutlets: ---

In a large oven-safe skillet, heat vegetable oil to 375°F

Add the breaded chicken cutlets and cook until golden brown on both sides, about 3-4 minutes per side.

Swamscot Brewing
NEW HAMPSHIRE · COMMUNITY · BUSINESS
April 22, 2026
Squamscot Old Fashioned Beverages, a
Newfields, New Hampshire soda
producer with over 160 years of
continuous operation.
The machine doesn’t announce itself.
It settles into the room.
There’s a rhythm to it—glass against
metal, a soft release of gas, the
almost polite click of caps
sealing—that takes a minute to
notice and then, once you do,
becomes impossible to ignore. It…
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Swamscot Brewing

New Hampshire · Community · Business
April 22, 2026

Squamscot Old Fashioned Beverages, a Newfields, New Hampshire soda producer with over 160 years of continuous operation.

Continue →
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