What I Devour | The Best Chicken Parm Has Been Found At North York’s Hidden Gem – La Traviata

Have you ever had one of those meals at a restaurant where every single thing was delicious. I mean, like each thing you put in your mouth was better than the last?

…get your mind out of the gutter, guys.

Anyways, I had that type of meal last Friday and holy smokes, I’m already counting down the days until Mike and I can go back to La Traviata for another date night.

The bruschetta was a “build it yourself” dish, which worked out perfectly because I like to control the amount of toppings on mine. (I’m not a fan of overflowing tomatoes 🤷🏻‍♀️). The calamari was battered and fried to perfection. Then, when the mains came out – holy smokes. Honestly, I think this was the best chicken parm I have ever had…and I have had a lot of chicken parm.

la traviata

la traviata

The key to a good chicken parm, in my humble opinion, relies on a few factors.

  1. The chicken itself. It needs to be pounded out to an even thickness throughout. This will help with the cooking process, ensuring it’s cooked evenly.
  2. The breading. A good chicken parm will have a perfectly seasoned bread crumb breading that compliments the chicken and sauce and cheese.
  3. Which brings me to the cheese. Like I said – I’ve had my fair share of chicken parms in my life, and I’ve seen it all. I’ve seen a restaurant try to pull of a chicken parm using cheddar cheese. Excuse me while I dry heave. NO THANK YOU. Do it right, with mozzarella and parmesan, or don’t do it at all. Mmmkay?
  4. A good chicken parm will have enough sauce to ensure every bite gets a little bit of everything, but not too much sauce that it’s drowning and causing a soggy cutlet. Ain’t nobody got time for that.
  5. The sides are crucial too. I mean, if it’s a chicken parm sandwich – that’s a completely different story. Then the bread would play a huge factor. But serving chicken parm as your main means you have to have the right sides. Pasta is an obvious choice, and in my opinion – the right one.
  6. The breading. A good chicken parm will have a perfectly seasoned bread crumb breading that compliments the chicken and sauce and cheese.
  7. Which brings me to the cheese. Like I said – I’ve had my fair share of chicken parms in my life, and I’ve seen it all. I’ve seen a restaurant try to pull of a chicken parm using cheddar cheese. Excuse me while I dry heave. NO THANK YOU. Do it right, with mozzarella and parmesan, or don’t do it at all. Mmmkay?
  8. A good chicken parm will have enough sauce to ensure every bite gets a little bit of everything, but not too much sauce that it’s drowning and causing a soggy cutlet. Ain’t nobody got time for that.
  9. The sides are crucial too. I mean, if it’s a chicken parm sandwich – that’s a completely different story. Then the bread would play a huge factor. But serving chicken parm as your main means you have to have the right sides. Pasta is an obvious choice, and in my opinion – the right one.

la traviata

La Traviata knocks it out of the park on all counts. The chicken was the perfect portion, and the breading, cheese, and sauce were not only delicious – but evenly distributed meaning every bite got some of the ooey gooey deliciousness. The side of pasta was perfectly al dente and a savoury companion for the main event.

BRB – I’m drooling on my keyboard.

Now that we live midtown-ish, it takes a lot of effort to go downtown. So to find this amazing hidden gem only a 13 minute drive from our place is a god send! 🙌🏼

So, if you’re ever up in North York – hit up La Traviata and thank me later. Even better – bring me with you!

La Traviata
416.635 8891
852 Wilson Avenue
North York, ON
M3K 1E5

To be 100% honest, Mike’s friend owns this restaurant – but none, I repeat none, of this is sponsored. I wasn’t asked to write this post. We paid for our dinner, and are eagerly planning our next visit.

PS: I HATE that my numbered list capped out at 9…I may come back and randomly add something to make it 10, because #ocd. 

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