Chicken Parmigiana is truly one of the great Italian dishes, so easy to make and so delicious and truly there are no rules, and so many recipes. To start you need your favorite "gravy", add your favorite pasta as a side and the chicken and you have a meal that will satisfy the hungriest of diners. "No rules just right" is some company's motto and it works well in the kitchen. Many of the recipes call for you to pound the chicken to a ¼" thickness. I like to leave it as it is. It will cook through just fine and the thicker slice seems to be a little more moist and juicy in the final product.