The Best Chicken Parmesan In LA
"This is going to ruffle some feathers, but this relatively new Italian spot—they opened more than 50 years after Dan Tana’s—challenges their elders for the best chicken parmesan in the city. The $28, thinly pounded breast is massive—big enough to feed two people for two meals. We’re not convinced it didn’t come from the emu farm where Disneyland gets its “turkey legs” (just kidding, please don’t sue us). But size isn’t the only reason we love this dish so much—the chicken is moist, extremely crispy, and tender enough to cut with a fork. The marinara sauce is made with deeply caramelized tomatoes. The parmesan on top is broiled until it’s golden-brown, and then the whole dish is flaked with huge leaves of fresh basil. In other words, every element makes this a basically perfect parm." - kat hong, brett keating
