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Old 02-07-2007, 04:16 PM   #11
Assistant Cook
Join Date: Jan 2007
Posts: 31
Glad you asked this Easton. I'm a new guy here myself, and I've been curious about how to make Chicken Parmasan like the restaraunts. It's nice to finally have the instructions!

Here's the way that I usually make chicken parmasan. Really simple. I cover the chicken in mayo, and then sprinkle grated parmasan cheese over it (more like coat it! ). Then I just bake at 350 till it's done. Gotta flip it a couple times too. People seem to usually enjoy it. Learned that from my folks.

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Old 02-08-2007, 12:15 AM   #12
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Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
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I use the same method as AllenOK. I prefer to have my chicken completely cooked in the fryer. In my experience the juices can soak the bottom side of your chicken when you are finishing in the oven. Unless you're baking on a rack over a baking pan, the water is just going to sit there and leave you with soggy breading.

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