Chicken Parmesan is such a great dish. It is equal parts comforting and elegant. I really love making it, but it is usually pan fried, which is delicious, but more tedious to make and generally a much heavier dish. Whenever possible I like to take the shortcut of having the oven do the work for me.
The trouble with baking this dish is that it always turns out soggy, it is never as crispy as the fried version. I have tried different recipes and the one I like the best is Ellie Krieger’s recipe found here. Over the years I adapted Ellie’s recipe so that it turns out much crunchier. Instead of baking this dish in a glass pan, I use a pizza pan with holes. This way, the bottom never gets soggy once it is topped with sauce.