i consider myself somewhat of a chicken parm snob. It seems most chicken parms around these parts are either
1) made with previously frozen chicken 'patties'
2) pounded down so much i can't distinguish between the breading and the sauce
One of my favorites spots to get a chicken parm sub is Il Panino Express, in the North End. Thick slices of freshly fried chicken breasts. A delicious red sauce. A few slices of provolone. All served after being heated in the oven for a few moments on fresh Italian bread (which I believe is from Parziale's Bakery around the corner in the NE) mmmm. I've brought other friends here, and almost everyone has agreed - a delicious chicken parm. A few have thought the bread seemed a bit too crusty for their liking, wanted it to be the softer, easier-to-chew variety....
In which case, I'd send 'em to Victors. Just got back from there, made a lunchtime trip after all the chowhound talk on the board. I was a Victor's virgin, but I'll be back. MMMM. Also very delicious. It's a close call between Victor's & Il Panino. A good sauce; fresh chicken breast not pounded too thin (but yes, thinner than Il Panino does, I think)a few slices of provolone, and a soft Italian bread. I don't believe they toast/put the sandwich in the oven like Il Panino does (a touch I like) but I just pretty much scarfed almost a large by myself..so...
Anything else I should try at Victor's? Good stuff.
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