a chicken parm question

hey yall

i've been making chicken parm lately, and it's turned out pretty well. i guess i've had a little problem with keeping the underside of the chicken at the right color. it hasn't really affected the taste much from what i can tell, but it's kind of unattractive to have a black/dark brown bottom & i'm afraid that one day it will kind of taste unpleasant.

so i guess i'm asking all you CHICKEN PARM EXPERTS how i can stay away from seemingly burning the bottom of the chicken. what i'm doing right now to make the chicken is coating it in flour->eggs->bread crumbs then frying it in olive oil until both sides are golden brown & then taking it off the stove and putting sauce/cheese on it and putting it into the oven. am i doing something wrong? is my problem not a problem? thx

a) if it tastes fine, your problem is not a problem
b) maybe put it on a wee rack instead of straight onto the tray or baking dish?
c) or just grill the li'l feller once you slap the sauce and cheese on?

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