Extra virgin olive oil (EVOO) is like that intense friend everyone loves—but it burns at a low temperature. For chicken parm, you’re aiming for a hot pan (around 350°F), and EVOO starts smoking at just 375°F.
That smoky flavor sounds fancy, but in reality, it can turn your chicken bitter and your kitchen into a fire alarm serenade. So should you ditch it? Not entirely—you can mix it with a more stable oil for a hint of fruity goodness, but don’t go solo.
