Chicken Parmigiana

I made chicken parm again tonight and it came out...much better than last time! It wasn't 100% the way I liked it but I would say I'm 90% there.

Here is what I did differently:

1) Pounded the chicken even more than the last time and with the spiky side of a meat tenderizer.
2) Used a paper towel dry the chicken.
3) Seasoned the chicken cutlet with salt and pepper before I placed it in the flour.
4) Put some salt and pepper in the flour.
5) Press the chicken into the breadcrumbs.
6) Deep fried the chicken

I really like the deep frying method. It made the chicken crisp with a nice golden color.

These sites, along with some advice from a coworker, helped me:


http://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe/index.html

http://screen.yahoo.com/chicken-parmesan-30468888.html?pb_list=372289b1-ad1f-4816-8461-4c05591f3a0e