Although the technique of breading foods is standard in classic cookery, it is possible to vary the flavors involved. For example, herbs or spices may be added to the bread-crumb mixture and, as in this recipe, Parmesan cheese and nutmeg may be added. This is an Italian dish, and it points up an interesting idea about chicken breasts.
Boned chicken breasts are almost universally enjoyed in Italy. They are not only excellent to the taste, they are easy to prepare. Most butchers will bone and skin the breasts (remember one whole chicken breast when boned yields two portions). Or it is easy to do in the home with a small paring knife. Once skinned and boned, the meat should be pounded lightly between waxed paper. Pound with a mallet or the bottom of a heavy skillet.
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