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Parmesan Chicken II

Reviewed: Jul. 29, 2013
I am seriously hooked on parmesan cheese. I love this recipe. I used the following tweaks: I used skinless boneless thighs which I dredged in flour before coating with egg. Instead of mixing seasonings with the parmesan, I whisked sea salt into the egg. I used no pepper or other seasonings. I baked for 30 minutes and it was perfect. The flavor was heavenly. My roommate loved, loved, loved it. A Note to those who find this recipe too salty, not salty enough, etc... I am on a limited budget and always buy the least expensive parmesan. I find that saltiness and strength of flavor is inconsistent not just between brands but sometimes varies from batch to batch, even when using the same brand. So, taste the cheese before using and season accordingly. If you find it bland, try dipping in Italian salad dressing (or even Ranch)instead of egg.
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