Chicken breasts cook more evenly when they have a similar thickness. If yours are especially thick, place them
between two sheets of parchment paper and gently pound the thicker sections with a meat mallet or rolling pin.
You can also slice two large chicken breasts horizontally to create four thinner pieces. Thin chicken cutlets cook more quickly and are less likely to become dry before the outside develops a golden crust.
For the smoothest sauce, grate the Parmesan from a block. Pre-shredded cheese sometimes contains anti-caking
