a chicken parm question

your problem is a chicken parmigiana needs ham as well as sauce and cheese.

What kind of pan? If stainless, the bottom of the pan is going to stay really hot from being on the stove, so you could just run it under the broiler instead. If something w/ a higher thermal conductivity, like aluminum or cast iron, then you could just lower the oven temp by 50 deg. Could also try frying in an oil that can take higher temps, like peanut. Or a mix of peanut and olive.

raise the oven rack? might be too low/close to the heat coil on the bottom

your problem is a chicken parmigiana needs ham as well as sauce and cheese.

melbourne-centric

thanking u all

the quality of 'ham' in most melb parmas that employ it puts lie to the idea that it's an essential ingredient

the quality of chicken parm in most syd parms puts etc etc