This is a good recipe, however I made some changes, hence the 4 stars. I don't know what "Italian" seasoning is and I couldn't find it here in Poland, so I used 1/2 dill and 1/2 savory. I also used fresh breadcrumbs so I had to increase the volume of crumbs by 50%. I also added 1/2 teaspoon of white pepper and a dash of seasalt. It was a good idea! A few notes: 1) I doubled the breadmix and still didn't have enough. Next time I will triple it, as this is a mild mix and should be quite thick. 2) Next time I will mix the egg with the breadmix first, then roll the chicken as I had trouble getting the spices, cheese and breadcrumbs evenly spread on the chicken. it tended to separate. 3)Be sure to grate the parmesan very finely, and also the breadcrumbs. 4) I found that in my new oven it cooked to perfection uncovered at 350 in 40 to 45 minutes, turning only once, after 25 minutes. 5)Serve with pasta, but tomato based pasta doesn't go well, at least with the dill version. I used pre-made honey mustard pasta sauce with sautayed red pepper added, and used those little shell pasta pieces and the flavor went VERY well with the coating on the chicken.
But I will make this again, for sure!
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