Chicken and waffles is a beloved brunch combo that’s got a little bit of everything. Sweet. Savory. Crunchy. Soft. Warm. Fluffy. Sticky. This month’s Sunday Dinner menu is my Italian-American take (shocking, I know!) on chicken & waffles. It’s no secret that Gus and I are OBSESSED with waffles. We are very waffle-curious in this house, taking any chance to try out a new recipe in search of the perfect waffle. This love runs deep, as Gus’ dad, Ned, also loves waffles. Gus’ family makes waffles every Christmas morning, and I have even gifted the family my all-time favorite All-Clad waffle maker. But these aren’t your typical buttermilk waffles. Cornmeal is added to the batter mixture to achieve a perfectly crunchy texture and a golden waffle, while parmesan cheese melts into the waffle iron for a salty, crispy surprise. If you’re Italian-American, you understand that fried chicken = chicken cutlets. My crispy cutlets are served alongside, on top of, or in between these savory waffles and perfectly fried eggs. Then, everything is topped with warm syrup and Calabrian chili butter for a little sweetness and a little kick. It was time for a Grossy waffle recipe. Batter late than never!