Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch.
What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch.
This is a members' feature.