Crunchy coating. Combine grated parmesan with seasoned breadcrumbs. Dip chicken or veal goujons into plain flour, then beaten egg, then the parmesan crumbs. Fry until golden and cooked through, then serve with salad and lemon wedges.
Cheesy croûtes. Grate parmesan over sliced white bread, drizzle with olive oil and grill until bubbling and golden. Serve alongside soup or stew.