My husband, who doesn't like chicken, likes this recipe. Instead of pounding the breast thin, I slice the breast lengthwise so there is two thinner pieces (same width) It cooks fast, maintains it's texture (you don't end up with a pressed/pounded chicken patty) and it cuts easily. I also add a little extra garlic powder, and I discovered that a teaspoon of onion powder really adds extra flavor (I accidentially added it thinking it was garlic powder), and I used an even amount of seasoned bread crumbs and flour. I have even halved my thin sliced breasts, and it makes the best fried chicken strips (just like at restaurants) which my son loves to put in dinner/french rolls and eat like little sandwiches. You can't go wrong with this recipe, men and kids love it!
Was this review helpful?
2 users found this review helpful
My husband, who doesn't like chicken, likes this recipe. Instead of pounding the breast thin,...