When I love a dish so much, I’ll fixate on it and make it so many times, and I’ll know it’s a real limitless love because I never get sick of it. That saying — everything in moderation — clearly not something I follow, especially in the case of chicken parm. The good thing about all of this is that over the years, having made many a chicken parm, I have created my ideal and perfected version. It’s not fussy at all, skip homemade tomato sauce for your favorite jarred one, all I ask is that you use fresh mozzarella and Parmesan, none of that bagged pre shredded stuff please. Pounding your chicken to the right thickness is important, as it provides maximum surface area for the crispy breading, and later the sauce and melty cheese. My favorite part to eat are the little sauceless edges that stay crispy after it’s been broiled, but every single bite of this chicken parm is perfect and just the most comforting delicious thing you can make for yourself. Serve it with a side of pesto pasta and crisp vinegary greens. The leftovers are great and make a killer sandwich on ciabatta.
Keep reading with a 7-day free trial
Subscribe to a balcony in Brooklyn: the newsletter to keep reading this post and get 7 days of free access to the full post archives.