Chicken Parmesan – Butterflied chicken coated with chicharrons and almond flour, baked then broiled alongside parmesan and mozzarella. The healthier take on Chicken Parm (low carb, no deep frying) yielded a cleaner flavour which was just as delicious. The pork rind coating actually added a new depth of flavour which went well with the cheese. I see why this dish is such and American-Italian classic, the combination of cheesiness and sweet-tangy tomato sauce is one that can’t be beat! Leaning moment: tried including parmesan in the breading to include more parm-flavour but I think that caused uneven browning (it probably burns more easily than flour).
