I came across your Chicken Parmesan recipe on a thread from back in December and it looks very good. I hope you know the one I'm talking about because I have a few questions about it. How is hungarian paprika different than the kind that's simply labeled paprika? Is parmasan reggiano different than regular parmesan cheese? What is evoo? How much butter and evoo do you add? (I don't need an exact amount, just an idea) Do you bake it at 350? OK, it was a LOT of questions...sorry! I don't want to mess it up when I try it out. Thanks for your help!