PREP TIME: 15 min

COOK TIME: 20 min

ADDITIONAL TIME: 10 min

TOTAL TIME: 45 min ( practically until you starve to death )

SERVINGS: 4

1. Pound chicken to an even thickness: Pound the boneless chicken breasts out to an even width so they cook evenly. Basically, you're pounding the thick part down to the size of the thin part, about a half-inch thick.

2. Don't skimp on seasoning: Salt and pepper the chicken well. Then don't bother with salting the flour and bread crumbs.

3. Add Parmesan to the bread crumbs: Use Panko bread crumbs mixed with a little finely grated Parmesan cheese. When you fry the breaded chicken, the Parmesan will give it an extra crunch and exciting flavor.

4. Rest before cooking: Before frying, let the breaded chicken sit on the counter for about 15 minutes to allow the coating to adhere to the chicken breast.

5. Go easy on the sauce: THE KEY: Don't drown the poor breaded and fried chicken in sauce and smother it in cheese. Too much of a good thing is too much. You did all the work creating a crisp coating, why make it soggy with too much sauce and cheese?

6. Make sure your oven is hot, hot, hot: Be sure your oven is completely preheated to 450 F. You'll want the cheese to brown slightly and the breading to crisp up before the chicken gets overcooked, and a nice hot oven is the way to go.

7. ( OPTIONAL ): Find out the best wine to pair with your non-soggy, not-too-saucy baked chicken Parmesan.








































8. : TOSS IT INTO THE TRASH.