The first time I looked into Parmesan Crusted Chicken, I landed on an unfortunate mayonnaise-based recipe from Hellman's (Best to those of us living in the west). Unless you are using artisan raised heritage birds (and, really, who is these days?), most chicken is a blank palate for flavor, and crusting is certainly a great way to get flavor into every bite. Parmesan cheese is a great option for crusting. It creates wonderfully deep, earthy flavors, with a saltiness, and a terrific crispy textural contrast to the protein inside.
Breading (or crusting) is nothing new. In fact, the Romans left evidence of dredging meats in breading and frying them as far back as the 1st century B.C. Marcus Gavius Apicus, the James Beard of his time, very likely had much to do with the development of this, and many similar dishes.
