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Breading for Chicken Parmigiana
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I’m trying to perfect my recipe for chicken parmigiana. Of course breading is the trick for gluten free. I don’t want to add strange flavors, I want it to stick to the chicken, and I want it to retain good texture after saucing and baking. Convenience is nice, but I’m interested in quality. I need a go-to method for getting the breading right. What do you use, and how do you process it into crumbs?
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- 1 year ago
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