[8][9] The dish, also known as "chicken parm",[4] originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s.

A recipe was published in the 1953 issue of the New York Herald Tribune that used frozen fried chicken patties or fillets along with other processed foods to make a version of the dish at home.

[21][22][23][18] In a 2019 interview that was broadcast on ABC Radio Hobart, food historian Jan O'Connell believes that chicken parmigiana did not become a pub staple until the 1980s; before that time, it was primarily served in restaurants.

Carne pizzaiola is a dish derived from the Neapolitan tradition that features meat topped with cheese and often cooked with tomatoes, olive oil, garlic, and white wine.

[35] A similar dish using veal is known in Italian as cotoletta alla bolognese, which excludes tomato sauce but includes melted Parmesan cheese and prosciutto.

[37] In Hungary, a chicken or pork cutlet breaded with a mix of flour and shredded potatoes, and topped with garlic, sour cream, and cheese is called mátrai borzaska (lit.