BITE CLUB: HOW TO MAKE CHICKEN PARMESAN
It’s not authentic, but that doesn’t mean it’s not delicious.
Though chicken parm has roughly zero basis in Italian gastronomy — its closest relative is melanzane alla Parmigiana, aka eggplant parm, while the poultry version is its own Italian-American beast — it’s damn near a perfect food. It’s meaty, crispy, covered in cheese, and totally customizeable — because it’s already a total bastardization so you might as well go and get weird with it. What’s not to love?
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