Parmigiano's Evil Twin; Parmesan. Recipe

You go out to an Italian restaurant and order "Chicken Parmigiana" (a strictly Italian-American invented recipe by the way); lightly fried breasts of chicken smothered in a rich tomato sauce and covered in melted, gooey cheeses. Then you open up a cooking magazine, or see a recipe online called "Chicken Parmesan" and think, "Oh, that's what I had at the restaurant, and now I can make it at home". No, no, it is not the same thing; might look similar, but there are big differences. In Italy, the D.O.C. (Denominazione di Origine Controllata) is a set of Italian laws enacted in 1955 to protect the names, origins, production methods and characteristics of Italian food and wine; they set the standards. Parmigiano-Reggiano has been produced in…