I switched up the recipe by marinating the salmon in the wine and garlic mixture for 2 hours first. Then dregged the salmon through an egg wash and then proceded to coat it with the parmesean crust. This allowed the crust to stay "affixed" to the salmon as well as still providing the flavor of the white wine to permeate through.

Reviewed On: Mar. 5, 2009

I have made this twice; once the original way and it was good; once my way and it was fantastic (for me). My Way: I marinated the chicken for 1 hour in the wine and herbs but added 1/2 lemon for greater acidity. Dipped them in an egg bath and then dusted them with a mixture of 30/70 Flour/Parmesean Cheese (grated not shreded) and pan fried it. I was suprised the sauce went so well over the crusted chicken breast. Also I blanched my Asparagus instead of steaming them; but that is just a personal prefrence. Great Recipe!!

Reviewed On: Feb. 29, 2008