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that's the more ' classic ' American version ( possibly )
and delicious. I grew up in CA and Italian-ish was
not common. so no CkParm growing up
try adding a good quarry very thin aged ham
after the wash , so the ham sticks to the Ck . then more wash
then crumb. serve as you normally do for CkParm
and see if you like the dish this way.
that's the more ' classic ' American version ( possibly )
and delicious. I grew up in CA and Italian-ish was
not common. so no CkParm growing up
try adding a good quarry very thin aged ham
after the wash , so the nhyam sticks to the Ck . then more wash
then crumb. serve as you normally do for CkParm
and see if you like the dish this way.
