Finally made a Parmo...

This is all the rage in my hometown. I've had it once in a restaurant and wasn't impressed but was told if made properly it would be AMAZING!

Well, I used a polenta crust for the chicken, didn't completely swamp it in béchamel or smoother it in cheese and it was palatable. Still think it’s a heart attack on a plate but the chicken was GOOD!

Sorry Stocktonians… batter, sauce and cheese in such great quantities is a step too far for us.