[RunDownHouse]

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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.

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Hmm - I never heard of this but I'll definitely try it out next time I make it.

Veal parm is also fantastic. My father makes a great eggplant parm, which is delicious as well.

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Cappy,

Something to try instead is to dredge the chicken in cornstarch, and make sure to brush off any excess. Then do your egg wash and then bread in flour or bread crumbs or whatever.

You want the thinnest layer of starch (whether that be corn starch or flour or whatever) on your protein before the egg wash, because that's what makes your breading stick. If you can imagine coating a hot dog, you'd roll it in your starch and then just wipe your finger down the length of the dog, leaving a very thin layer sticking. Then egg wash and then bread.

I learned this from Alton, changed my routine to try it out, and now swear by it.

Another corn starch tip: when using it as a thickening agent, make sure the liquid you're adding it to is as cold as possible. Corn starch actually does its thickening thing when it gets heated; add it to something already hot, and it'll simply poof immediately and form giant clumps. If you need to thicken something that's already hot, make cornstarch paste, something like 4 parts starch to 3 or 4 parts water, and then add.

EDIT: spelling