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Delicious! I followed the directions exactly, except opting to grate more fluffy parmesan and use less bread crumbs. No need for the sauce. Just garnish with a lemon wedge and squirt it on right before eating.
The only thing I did differently was to dip the chicken in flour first, then egg, then breadcrumbs. I heard somewhere that makes the breading stick better. They turned out golden brown and delicious. I made extra sauce and served it with egg noodles with sauce ladeled all over.
This was super easy to make and tasted excellent for the minimal number of ingredients added. We will definitely be making this again. I didn't have a tenderizer so my chicken was a little thick and I had to cook it a bit longer, but it still turned out great.
This was great! Pretty easy to throw together. I used chicken breasts I cut and pounded out thin. I I didn't pound them thin enough. Mine got pretty dark cooking for 3 minutes per side. I think I could of cooked them a little quicker if they were thinner. Went great with my recipe of left over roasted sweet potatoes and apples.
I used three chicken breasts - about one pound, and although I tried to pound them, I couldn't get them flat, so I fried them anyway to crisp up the outside, then cooked them about 15 minutes in a 450 degree oven with the potatoes we were having with dinner. I added about 1 tsp cornstarch to the sauce.
I made this last night, and it turned out fantastic. Somehow I didn't have any bread in the house, so I had to use commercial bread crumbs, but following another reviewer's suggestion, I just dipped these in the egg mixture and bread crumbs an extra time.
Just a suggestion. After putting the salt, pepper, garlic and parsley on the pounded chicken -- if you cover it and place it in the fridge for several hours, it really adds to the flavor. (My recipe calls for chives instead of parsley.)
When I happened upon Mean Chef's Mushroom Gravy, posted by Jeff Hixson, all I could think of was "Schnitzel!" So I went in search of a good chicken schnitzel recipe and found this great one. I made this schnitzel exactly as described (but did not make the white wine sauce) and served it smothered in the Mushroom Gravy. What a match!
So, so good! I served this over brown rice, and after coating the chicken, I beat the eggs and breadcrumb mixture together and made "croutons" out of the remainder, cooked it along with the chicken. Family-pleaser, thanks!