Chicken “Parmesan” with Simple Red Sauce Recipe

Ah, chicken parm, the most ubiquitous of Italian-American favorites. Who doesn’t love this dish? Even when it’s soggy and poorly executed, as it so often is, it’s still delicious. But it’s also usually an allergen bomb, between the eggs, the wheat breadcrumbs for breading, and the mounds of cheese and butter. Enter allergy-friendly chicken parm. Yup, that’s right. Beloved even by my husband, who grew up in the Bronx near Arthur Avenue (the real Little Italy of New York City), and then on Long Island in the same town as that Italian restaurant Billy Joel is always singing about (you know, “bottle of red, bottle of white …”). This is definitely a dish for all ages, so whether you eat it accompanied by a glass of Chianti or a cup of apple juice, buon appetito!