Something to celebrate? Let’s have chicken parm. Something to bemoan? Chicken parm. Special visitors? Chicken parm. Friends we haven’t seen in years? Chicken parm. Special requests by houseguest? Chicken parm. General “I can’t think of what to make for dinner”? Chicken parm.
[True Fact: Every time we see our Chicago neighbours who lived across the street from us 18 years ago, they ask me to make chicken parm. It doesn’t matter where we are: London, Chicago, wherever, the request is always the same. And I always make it. Yum.]
So when I saw this recipe, I was very intrigued. Surely it wouldn’t be as beloved as our own chicken parm, but it would be worth trying it out. Also, it’s by a guy called Tim, so it’s BOUND to be good.
Alas, it wasn’t as good as the one I’ve always made, but it still was delicious. I would have been incredibly surprised if it had surpassed our love of our usual version, given that our version is slathered in homemade tomato sauce and mountains of mozzarella cheese.
In this version, you bread the chicken thighs and cover them in parmesan, but then bake– rather than fry and bake– them. Tim (our Tim, not the author of the recipe) liked that the chicken’s crust was drier than it is when I fry and then bake it. The rest of us weren’t as convinced, but we were always going to be tough customers when it came to this recipe.
Would it make this recipe again? Probably not. Would I make chicken parm again? Until the end of days. Obviously.
Want to try our most favourite dish ever? Let me know in the comments and I’ll post it here.