Over the years we have tried countless chicken parm recipes. Some baked, some semi-homemade, all just OK. I can never really recreate the same dish from the fancy Italian restaurants at home, something is always just off. The sauce is too sweet, or the bread is soggy and bland, and each time we bite into it with the anticipation of amazing and walk away with "It was good, but it wasn't great...". And of course, being the person I am, I take it personally and get bummed out.
Well a few months ago I was looking through food magazines and came across an article about classic dishes with "light" and "rich" takes on them. The "light" version looked very similar to the parm I was used to making, but there in all it's crowning glory was the most magnificent plate of "rich" chicken parm I had ever seen. I scribbled down the recipe and declared I knew what was for dinner!
