Unlike most versions of this Italian-American dish, my baked Chicken Parmesan retains a crispy crust of cheese and breadcrumbs surrounding a juicy cutlet of chicken. What's the secret? Keep reading to find out.
American, Best, Italian
baked, no-fry, non-fried
550gramsboneless skinless chicken thighs(breasts work too)
4gramsfresh rosemary(~2 sprigs, stem removed and minced)
3fresh thyme(~3 sprigs, stems removed and minced)
40gramsParmigiano-Reggiano(grated, Parmesan Cheese will work as well)