I have an odd relationship with cookbooks. I love them. I read them like novels. But when it comes to actually cooking with them, unless it’s a brand new dish, I tend to avoid them. This is especially true of Italian food. For some reason, I have that Italian-American style that my husband loves (heavy on the garlic and savory) down to where I figure I can get it done almost every time with him singing my praises.
That was the case with the chicken parm you see here. I’ve only made chicken parm twice, both while I was with him and while he liked mine the first time, he loved this one!
This version is gluten-free, though really what that requires is different breadcrumbs. This could easily be converted to regular breadcrumbs (though I’d suggest the Italian style kind) if you don’t need the expense or don’t care. And as a friend of his suggested, you could also use crushed up corn Chex just as well 🙂
[yumprint-recipe id=’1′]Please leave a comment with how it goes for you! This was my version after reading a few recipes and taking the best from each so I’d love to hear how you switched it up and made it your own 🙂