This was okay for us but didn't knock our socks off. I used 3 large boneless pork chops and only had seasoned bread crumbs available. I thought the amounts (1/2 Tablespoon & 1 Tablespoon) of salt & pepper, respectively, might be typos so I cut it back to about 1/2-3/4 teaspoon each. I marinated the chops overnight, then breaded & baked. It's a very simple dish & I liked how quickly it came together, but the end result was too eggie-tasting. I wish I had not poured the remaining egg mixture over the meat before baking. I think maybe some butter would have browned the crumbs nicely, but without the scrambled egg flavor. Thanks for sharing, Amy. I may try this again with the chicken & some small tweaks. Made for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
I made this with chicken. I used panko bread crumbs...just a personal preference. As suggested in the recipe, I poured the leftover egg mix over the top of the chicken before baking...next time I wouldn't do that. The pieces of garlic left in the egg tended to burn. This is very garlicky! So recommended for garlic lovers only!! Made for PAC Spring 2010.
Made this for my family and it was a slam dunk. Even my picky eater kids was devouring the chicken asking for thirds..Great recipe thanks for sharing