I spent many times perfecting the recipe. My goal was to always try to make the recipe taste exactly like you would at any restaurant. The problem is, they’re ALL DIFFERENT. Some don’t have pasta, some don’t have marinara, some flatten the chicken, some don’t. So, I decided to go by my own and my favorite ways to have it. I’m a pasta fanatic, so when I think of chicken parm I think of spaghetti, but with chicken.
The recipe is lengthy, and challenging. But if you follow the steps, you will have one of the tastiest meals you’ll ever have. And you’ll wonder why you’d ever get it again in a restaurant when it’s possible to make it at home.
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