Pound the cutlets until
they’re about ¼ inch thick:
This will tenderize the meat,
plus you’ll get lots of surface
area for the crispy coating.
Use the flat side of a meat
mallet or the bottom of
a heavy skillet.Many parm recipes
call for baking the meat
right in the sauce, but that
ruins the crispy coating!
Instead, put the fried chicken
on a baking sheet and top
with sauce and cheese,
then bake.The
Backstory
Chicken parm isn’t a traditional
Italian dish. It’s an Italian American
creation based on the classic dish
melanzane alla parmigiana, or
eggplant parm, which has been
a staple in Southern Italy for
more than a century.MARCH 2020 ●FOOD NETWORK MAGAZINE 35
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