Finally got nearly all the soot out of my nose after using London's Victorian underground.
I have no idea how authentically Italian the recipe is, but in America, when you order chicken parmesan, you get breaded boneless chicken breasts (either roasted or pan-fried), which are then simmered in tomato sauce with cheese on top (usually mozzerella and/or parmigiana). I usually include the parmigiana in the breading, and use a tomato sauce with lots of basil.
Um, yeah, it's meant to be a slice of Parmesan on the dish ...