Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs and pound them to an even thickness. Thighs can be a little uneven, so cook to temperature instead of the clock. They are safe at 165°F, but many people prefer thighs closer to 170 to 175°F for the best texture.
Do I have to pound the chicken?
It helps a lot. Even thickness means even cooking, plus more surface area for those crisp edges. If you buy thin cutlets, you can skip it.
What kind of parmesan works best?
Freshly grated Parmesan melts smoothly and tastes sharper. Shelf-stable, powdery, canned pre-grated tends to melt less cleanly because of anti-caking additives. Refrigerated pre-grated usually works fine, but fresh is still the move.
How do I know the chicken is done?
The safest way is a thermometer. Pull chicken when the thickest part hits 165°F. If you do not have one, slice the thickest piece. It should be opaque and firm, with no pink remaining.
My sauce tastes flat. How do I fix it?
Add a pinch of salt first, then a squeeze of lemon. If it is still missing something, a tiny pinch of red pepper flakes or an extra tablespoon of parmesan usually wakes it right up.
