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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
 
10
   
lori, centerville ohio - 2-18-2008
11
   
Melissa - 4-20-2008
 
12
   
miranda california - 12-10-2008
 
13
   
Pam - California - 3-12-2009


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