I also attempted to cook this in a non non-stick pan (stainless steel). I covered the chicken in flour as suggested. The first time I put all the strips into the pan at once. There wasn't enough room to manuever, and ALL of the parmesan coating came off. However it was still pretty good! The second time I decided to give the strips more space and cook them in small batches. This worked a lot better, although the coating was still sticking to the pan. However we finally discovered the key is to NOT touch the strips AT ALL for at least 4 minutes to allow the cheese crust to set! After that it's easier to get off the pan, and sticks to the chicken better too. That was going so well and the chicken was turning out so nice and crispy we took another poster's advice above and just cooked the sauce separately and spooned it over the chicken right before serving. I added garlic to the sauce both times. The first time the garlic just cooked in the sauce alongside the chicken and was yummy. The second time the garlic only went into the sauce and it suffered for it. The sauce just had garlic chunks in it and the chicken didn't absorb any garlic flavor. I think next time I'm gonna experiment with rolling the chicken in the garlic at the same time as the parmesan. I think it might make the crust interesting with little crispy garlic bits in it! I'm a little concerned about burning the garlic though since the crust takes a while to set. We'll see! Otherwise I would probab
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I also attempted to cook this in a non non-stick pan (stainless steel). I covered the chicken...