“Panko Parmigiana Chicken Cutlets” from “Repertoire”

Kirstin: I have made many a breadcrumbed chicken in my time. But this was one of my faves. I loved the way she suggested having a wet hand a dry hand while dipping the chicken pieces. And also the ratio of parmesan to panko breadcrumbs was quite The Mood.

I served this with a deconstructed guacamole salad and some rice. Will I make it again? I would be daft not to!

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“Panko Parmigiana Chicken Cutlets” from “Repertoire”

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