Chicken Parmesan from Bon Appétit Magazine, September 2008: 15th Annual Restaurant Issue (page 151) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 09, 2018

    Very happy with the results. Used 2 chicken breasts which I sliced horizontally in half and proceeded to pound thin as indicated. This made for 4 servings. Very tender and flavorful. The sauce matched perfectly. Reheats well.

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