[samjjones]

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What happened to the flour/egg/breadcrumb wash technique?

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I don't use flour sam, but I do use the egg/breadcrumb combo.

I like to take the breadcrumbs and throw some spices in there as well as some grated parmesan cheese. Then after pounding the chicken, I soak it in scrambled egg before I coat it in breadcrumbs. Then I fry it on the pan for a minute or so on each side before putting it in the pan.

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I see. I am just noting this because I see that you've lost some breading at various intervals, and the industry standard of flour use typically prevents this.

Francesco Rinaldi is also my preferred jar sauce of choice, so well done there.

Looks good regardless. I really love chicken and veal parm.