Chicken Milanese Recipe
3 whole (6 halves) boneless, skinless chicken breasts
salt and pepper
garlic powder and onion powder
2 eggs, well beaten
1/4 cup fresh parsley, minced
2 cloves garlic, minced
1 cup Panko Japanese bread crumbs
2 tbsp. extra virgin olive oil
2 tbsp. butter
Cut whole breasts into two halves. Place chicken between sheets of wax paper and pound to flatten using a heavy pan or rolling pin. Sprinkle lightly with salt and pepper.
In a shallow pan or dish, combine beaten egg, parsley and minced garlic. Set aside.
Dust chicken pieces lightly with flour, garlic powder and onion powder, shaking off excess.
Heat oil and butter in a heavy skillet; do not allow to brown.
Dredge the chicken pieces in the beaten egg mixture, then roll in the bread crumbs. Press crumbs on so they stick on both sides.
Sauté chicken, 3 or 4 pieces at a time over medium heat until golden and crisp, tender inside, but not dry, about 5-7 minutes on each side, depending upon size of chicken pieces.
Drain on paper towels; keep warm in a 250°F oven until remaining pieces are cooked. Serve hot with lemon quarters.
Makes 6 servings.