Parmesan encrusted chicken simmers in white wine and butter for a quick but delicious supper.
Used different ingredients. very good recipe! My fiance wants me to make this about once a week. The only thing I do differently is dip the chicken in flour before dipping in the eggs- it seems to help the coating stick better while frying. Also, I used white wine and it came out amazing. - 18 Jul 2008
The flavour of this dish was great. The cooking method, on the other hand, confused me: why go to all the trouble to bread the chicken and get a crispy crust only to add wine to the pan and make it soggy? I would sautee the chicken using vegetable oil, transfer it to a baking tray in an oven to keep warm, and then make the wine-butter sauce for its rich flavours. Nice, simple chicken dish. - 18 Jul 2008
Used different ingredients. I've made this before and made these changes to add a little more flavour: sprinkle dried basil, oregano, and black pepper into the parmesan cheese before coating; add 4 cloves of crushed garlic to wine during the simmer time; and chopped mushrooms, halved, during the simmer portion. With these changes, I rate it 5 star. - 18 Jul 2008