There has to be something odd here. I made this with real parmesan and am starting to think that the powdery jars of parmesan was what the recipe is really calling for. I soaked the chicken in salty, floured with seasoned flour with garlic, pepper, and salt, dredged in egg and then in garlic seasoned real parmesan, and it was extremely bland tasting even though it looked absolutely great out of the oven. The tastes just were not there. It helped with a LOT of salt. I think the type of parmesan you are using is critical component that has been left out really.
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There has to be something odd here. I made this with real parmesan and am starting to think...