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Reviewed: Oct. 13, 2007

I made this recipe as written: it was edible, but really bland. The egg part of the coating was sort of like the underside of chicken skin. The directions seemed fussy for this type of recipe, too. Far simpler to bake uncovered at 425º for 25 minutes. I'll stick to using a very thin coating of low-fat mayo (instead of the egg), and a more seasoned crumb coating recipe. I do appreciate the use of flax seed meal in this recipe, though. I will add flax seed to my usual recipe. Thanks for that :)

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Reviewer:

RueBarbe

	Cooking Level: Intermediate
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Reviewed: Sep. 29, 2007

Another good recipe to add to your chicken dinner repetoir. Simple and good!

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Reviewer:

pasomomma


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Reviewed: Jul. 23, 2007

I really like this recipe. I didn't use flax seed, and I took the other reviewers suggestion to add a little italian seasoning to the egg mixture. I also sprinkled lemon juice over the cutlets before baking. It was wonderful! I served it over pasta and put red sauce over it, and my husband said it was better than being at an italian restaurant!

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Reviewer:

surfdiva718

	Cooking Level: Beginning Home Town: Casper, Wyoming, USA Living In: Staten Island, New York, USA
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Reviewed: Jan. 29, 2007

The whole family loved this. Thanks for a great recipe. Very fast and easy to prepare.

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Reviewer:

Cheryl

	Cooking Level: Intermediate Home Town: Sarepta, Louisiana, USA Living In: Bakersfield, California, USA
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Reviewed: Aug. 12, 2006

My husband and I really enjoyed this recipe. The chicken baked up moist and tender. And the recipe was easy to follow.

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Reviewer:

Mikayla

	Cooking Level: Beginning Home Town: San Diego, California, USA Living In: San Jose, California, USA
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Reviewed: Jan. 26, 2006

I love this recipe. However i add 1/2 cup of itailian dressing to the egg mixture and it's great!!

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Reviewer:

redchef

	Cooking Level: Expert Home Town: Gardner, Kansas, USA
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Reviewed: Nov. 27, 2005

I thought this came out a little bland, but was overall good. Bread crumb mixture stuck great. I served with spaghetti and covered the chicken with spaghetti sauce and sprinkled with extra Romano cheese. Reheated well the next night too. Will make again, but will try adding salt, Italian seasoning, or extra Romano cheese to bread crumb mixture.

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Reviewer:

Stacey CA

	Cooking Level: Beginning
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Reviewed: Oct. 7, 2005

this chicken recipe is great! I did cut into nugget size bite and my daughter loved it! Thanks avaliante :-)

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Reviewer:

TIKIGODS21

	Cooking Level: Intermediate Home Town: Poughkeepsie, New York, USA Living In: Saranac Lake, New York, USA
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