Chicken parm is so easy to make and it's such a classsic go-to in my fam. I pretty much never keep track of how I make things, so I tried really hard to remember exactly how it goes down when it comes to the chick-parm life.
I'm a big fan of smashing the chicken like a caveman until it's super thin - I find it makes the chicken feel and taste less dry, and the breading seems more crispy that way. If you want to get crazy, you can brine the chicken overnight in buttermilk or a combination of 4 cups water, 4 tablespoons salt. This just makes everything better, IMO.
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