Chicken Parmesan

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I've always had a tendency to overcook my chicken in this dish. I HATE frying, so I pan fried it instead, but just for the minimum time Chef Robert noted (same thing with the pasta, which usually comes out soggy in my dishes. After cutting down the cooking time for both, and simply ladling on some marinara over the cheese (rather than "melting" the cheese first this ended up being the absolute BEST chicken parm I've ever made. My pledge: stop overcooking stuff!

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We are fans of Robert and his Impossible shows, so after seeing him use this recipe multiple times with rave reviews we decided it was time to try it. Awesome!

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Robert!!! I've been a fan of his shows for a while and have had it drilled in my head to salt and pepper everything.lol
With that said, I put salt, pepper and parmesean cheese in the flour and then dip it in the egg wash. It comes out fantastic.

*Don't put them both in together unless you want them to fuse together. I put one in, wait 30 seconds and then the second one in. I check again after one minute to make sure they aren't sticking.
*If I may add one more thing...cook them for about 6 minutes and yank them out. Remember that they get a shade or two darker after you remove them.

Yum.

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It was a simple classix recipe, but no herbs or seasoning on the flour ? I was surprised there wasnt any.