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A hard grating cheese is a must when it comes to the breading mixture, but Parmesan isn't the only option -- we like a salty, robust Pecorino Romano.

Source: Martha Stewart Living, January 2011
Total Time Prep Servings

Ingredients

Breading and Frying

Assembling

Directions

Cook's Notes

Making breadcrumbs is easy and inexpensive. Grate day-old bread against the large holes of a box grater, chop it with a bread knife, or pulse pieces in a food processor. Store in an airtight container for up to 2 weeks.

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  • sweetpadee
    10 FEB, 2011
    I really like this recipe. I've tried a few chicken parm recipes and this one is a keeper. It did take me a few tries to get it just right, especially because I am teaching myself to cook, but the third time was a charm! Be careful not to over fry the chicken in the skillet.
    Reply

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