Parmesan-Crusted Chicken with Vinegar Jus

Cheesy-crispy chicken and a vinegar jus—need we say more? Loosely inspired by chicken savoy, the signature dish of New Jersey’s Belmont Tavern, this dish is a delicious marriage of cheese-crusted chicken and vinegary, garlicky sauce. We usually prefer grating Parmesan or pecorino ourselves, but here pre-grated works fine. You will need a 12-inch skillet that’s oven-safe at high temperatures. Serve with crusty bread for soaking up the sauce.