Add a little oil to the eggs before beating. Flour the chicken which helps the eggs adhere

Anonymous wrote:Wasn’t there an identical post recently?

Yes there was. I posted this link there too but since it worked well for me despite being a lousy cook, I'll post it again: https://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe-1952866

Anonymous wrote:One trick is to refrigerate for about 15 minutes after breading it. It helps the breading adhere. I pan fry with olive oil— enough to cover the pan. Put a pinch of the breading in, and if it sizzles, it’s hot enough.

Also, for Milanese, add about 1/2 cup of grated parm to the panko.

For chicken parm, I use Giada’s recipe. Tons of flavor without breading!

One trick is to refrigerate for about 15 minutes after breading it. It helps the breading adhere. I pan fry with olive oil— enough to cover the pan. Put a pinch of the breading in, and if it sizzles, it’s hot enough.

Anonymous wrote:Wasn’t there an identical post recently?

do tell

Veal, not chicken.
No flour.
75% breadcrumbs 25% grated parmesan, not panko.
Deep fry.

Wasn’t there an identical post recently?

Anonymous wrote:Just get the breaded chicken from Trader Joe's and toss it in the oven. What you're talking about is so much extra work.

I've used Wegman's frozen breaded cutlets in a pinch. DS complains that the breading just pulls off completely almost immediately.

Anonymous wrote:Just get the breaded chicken from Trader Joe's and toss it in the oven. What you're talking about is so much extra work.

No. Do not do this, OP. Not the same.

Just get the breaded chicken from Trader Joe's and toss it in the oven. What you're talking about is so much extra work.

^^ I also bake

This is a baked chicken Parm recipe, really good. Toasting the panko first is key. (I have also used this technique to make pork katsu/schnitzel, with an added step of tenderizing the meat first.)

https://www.thekitchn.com/baked-chicken-parmesan-recipe-23614786

Anonymous wrote:I've always done olive oil. A healthy amount, somewhere between coating the skillet and 1/4 inch deep.

At a medium high heat?

I've always done olive oil. A healthy amount, somewhere between coating the skillet and 1/4 inch deep.

I can never get the pan frying part right. Staring with thin chicken breasts, flour dusting, egg wash, panko & seasoning.
Many recipes seem to call for butter in the pan, which either does not get a good crispy fry or it burns (when I do it). If oil, what oil and how much? Just coat the bottom of the skillet or 1/4 inch deep? Any insight appreciated.