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all these recipes leave out an important step.
the coating on the chicken.
after it is pounded thin, in is dipped in an egg wash, then sauteed. this is called "francaise".
it isn't the cheesecake factory version without it.

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Cindy, San Jose CA - 3-15-2004
 
1
   
Shawn - MA - 3-15-2004
 
2
   
Cindy, San Jose CA - 3-16-2004
 
3
   
Jim - 1-12-2006
 
4
   
aimeemac stockbridge,GA - 10-3-2006
 
5
   
Halyna - NY - 4-27-2007
 
6
   
Mary-Pittsburgh - 8-30-2007
 
7
   
Jen-Baltimore - 9-5-2007
 
8
   
Carlo from Worcester - 10-23-2007
 
9
   
Shari, Orlando,FL - 2-15-2008
 
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lori, centerville ohio - 2-18-2008
11
   
Melissa - 4-20-2008
 
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miranda california - 12-10-2008
 
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Pam - California - 3-12-2009
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