In Ketteract’s Connecticut Grinders thread I asked if he’d ever seen a chicken parm grinder made with dark meat:
I’ve never seen a dark meat chicken parm, SC… and as someone who doesn’t especially care for dark meat, I hope I never do. [;)]
Dark meat chicken parm?!?! That’s as bad as grilled chicken parm. And I have seen that. No one should ever have to see that.
So can chicken parm be successfully made with dark meat? I understand that people who don’t care for thighs probably wouldn’t like it, but the thigh is my favorite part of the chicken and I substitute it for breast meat whenever the latter is called for. Would dark meat chicken parm have a significantly different taste? One advantage of thigh meat that I can see is that the cutlet could be baked or fried to a darker brown with less risk of drying out.
Keep in mind that this is a culinary, not anthropological, question and history, tradition, “blah blah blah real Italian blah blah blah”, etc. are irrelevant. Lleechef, this should be right up your alley…