"MMMMMMMM mmmmmmmmmm mmmmmmmm sorry I can't talk - too busy eating" That was a direct quote from my satisfied husband after making this surprisingly easy and DELICIOUS chicken.
For years, I have been doing the flour, egg, bread crumb chicken that is fried in oil.
This is a MILLION times better. I pounded out the chicken and found that since you then get a larger surface area, we needed more bread crumbs and parmesan (freshly grated as always). Also, because it's thinner when it's tenderized, it only took 20 minutes.
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Feb. 9, 2005