Some time ago, I learned a useful trick: instead of steps 3-6 above, after the chicken breasts have been pounded and seasoned as in step 2, lightly brush both sides with heavy 33-35%MF whipping cream (use a pastry brush). Then transfer breasts to breadcrumb/Parmesan cheese mixture as made in step 4, pressing the crumbs into both sides.
I now use this method for virtually all recipes which call for breading, including fish, pork, veal, etc. It is easier and less messy than using flour, eggs and milk to bind the breading to the meat and I have found that it works equally well.
13 users found this review helpful
Sep. 3, 2013