dw made up for our non-anniversary this afternonn, afternooon, afrternoon, as, the hell with it.
and is now making chicken parm the proper way (my way
). thick, juicy breasts, pounded to tenderize and even out but not into restaurant thin sheets. it should be juicy chicken, not just a thin layer and equal breading. pan shallow fried in evoo, nestled in sauce and topped with mozzarella and fresh basil, baked at high temp to preserve the subtleties of the fresh basil, fresh tomato, and chicken. this isn't a long cooked meal.
i'm on my way...