Bobby Flay makes his chicken parm by topping it with only cheese before baking and serving it on a bed of tomato sauce, as opposed to adding the sauce to the chicken before baking.

On "Today Food," Flay said, "Instead of dousing it all over the chicken and then ruining that crispiness, I put the tomato sauce on the bottom," This makes for a more crunchy dish.

After frying cutlets coated in seasoned flour, egg, and panko breadcrumbs, Flay tops them with torn buffalo mozzarella, leaving space around the edges for the chicken to crisp up.

The chef then pops the chicken in the oven to bake and plates up some of his homemade tomato sauce, which combines onions, garlic, and crushed tomatoes, for the chicken to sit on.

The plated chicken is then covered in basil, Parmigiano-Reggiano, arugula, and olive oil. Done this way, you get "a crispy contrast of texture on the chicken," per Flay.