I love chicken parm but it’s oh so bad for you. Deep fried chicken, covered in cheese…mmmm. I thought I’d give Cooking Light’s version a try and it was soooo good! Perfect, really. Because Rocco DiSpirito (author of Now Eat This that i love) is such a fan of Whole Wheat Panko breadcrumbs, and because I searched through hell and high water to find some (I finally came across some on a dusty bottom shelf in a Cambridge Whole Foods and bought all they had!), I used that instead of regular white panko as the recipe called for.
Anyway, this chicken parm was crispy on the outside, moist on the inside, and covered in cheese. What more could a girl ask for?
If you haven’t noticed, I’ve been making a lot of my recipes for 2 lately. I’m usually paring it down from a recipe that would normally serve 4, so feel free to double it with no worries. Just thought I’d mention that.