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55 minutes ago, haresfur said:
So you melt the cheese on the schnitzel then pull it out and put the sauce on top? That should help it stay crisp but is far from traditional where I live.
I think it is the odd American "Chicken Parm". Don't like it. But tastes vary. https://cooking.nytimes.com/recipes/1017169-chicken-parmesan
49 minutes ago, haresfur said:
So you melt the cheese on the schnitzel then pull it out and put the sauce on top? That should help it stay crisp but is far from traditional where I live.
I think it is the odd American "Chicken Parm". Don't like it. But tastes vary.
By weinoo,
