Chicken Milanese
From Lucinda's Rustic Italian Kitchen
Serve with spaghetti pomodoro, / green beans /pomodoro salad / arugala salad.
3 lbs boneless, skinless chicken breasts
4 large eggs, beaten
1 1/2C breadcrumbs
1 tsp coarse salt
1/4 tsp black pepper
4 tbsp (1/2 stick) unsalted butter
2 tbsp olive oil
2 lemons, cut into 6 wedges
Serve with spaghetti pomodoro, / green beans /pomodoro salad / arugala salad.
3 lbs boneless, skinless chicken breasts
4 large eggs, beaten
1 1/2C breadcrumbs
1 tsp coarse salt
1/4 tsp black pepper
4 tbsp (1/2 stick) unsalted butter
2 tbsp olive oil
2 lemons, cut into 6 wedges
- Cut chicken in half so they are thin. Lay in rectangular baking dish and pour in egg to coat chicken. Cover and place into refrigerator for at least 1 hour, but up to 12. Periodically rotate in egg.
- Salt and pepper the chicken and coak in breadcrumbs.
- In a large skillet over medium-high heat melt 2 tbsp butter and 1tbsp olive oil until bubbling, but not browning. Lay half the chicken in pan and cook until golden brown (3-5 minutes). Turn the chicken over and cook for another 3-5 minutes. Transfer to a baking sheet and keep warm in over while you cook the remaining batch.
- Serve with a lemon wedge and salt and pepper.