Alright, well I've had about four attempts at making chicken parmesan for dinner. They weren't all the bad but I could go for a thicker, dryer crust. I've been coating chicken with flour, then soaked in some eggs, and then with bread crumbs, figuring it would make for a thicker crust. Then I just cook it on a pan with olive oil and throw it in the oven (with tomato sauce and mozz cheese on top). Am I doing something wrong?
Aside from the crust, do you have any suggestions when you make chicken parm?
Aside from the crust, do you have any suggestions when you make chicken parm?