I'm looking to hit P. Bianco in Phoenix - but don't want to waste an hour or two in line. Does anyone have a tip about when to arrive, what to say, etc. to help avoid the wait, and have a great experience?
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.