very good recipe; the garlic in the butter makes a big difference; don't skip it, and PLEASE use the real deal. The tip to put a thin layer of breadcrumbs worked well to keep the bottoms crispy. And the panko crumbs truly do work to crisp up the final products. Here's a tip for the beginning (or lazy) cooks: you may do this recipe and not pound the breasts; just cook them for an hour rather than the stated 30 minutes, and they'll come out the same. The reason to pound is to keep the meat cooked uniformly, so you may find that the thinnest eand of the breasts are too dry if you don't pound them.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?