Chicken Milanese

Chicken Milanese is such an easy dish to make but it will have everyone thinking you were cooking for hours. I like to serve this with roasted vegetables or a simple salad with a glass of chilled white wine. It also makes a great base for chicken parmesan, just top with your favorite marinara and parmesan. 

4 boneless chicken breasts

1/3 cup flour

2 eggs, beaten

1 ½ cup breadcrumbs

½ teaspoon salt

½ teaspoon onion powder

1 teaspoon dried Italian herbs

1 teaspoon garlic powder

½ cup olive oil, divided

1 lemon, cut in wedges

Place the chicken breast between two pieces of parchment paper or saran wrap and pound with a mallet or other heavy object (I have used my rolling pin on occasion.) They should be about ¼ inch in height. Place the flour on a plate. Put the eggs in a shallow bowl, large enough for the chicken to fit. Place the breadcrumbs, salt, onion powder, herbs, and garlic powder in a pie dish and stir to combine. One piece at a time, dredge the chicken in the flour, then the eggs, then the breadcrumbs. The chicken should be fully coated with each ingredient when dredging.  Place the chicken pieces on a plate until ready to cook.

Heat a large nonstick skillet with ¼ cup of olive oil over medium-high heat. Add two pieces of chicken to the pan and cook about 4 minutes on each side. Remove the chicken and set on a plate. Carefully pour any remaining oil out of the pan and discard. Wipe out any crumbs that are left in the pan with a few paper towels. Heat the remaining ¼ cup of olive oil in the pan and repeat with the other two pieces of chicken. Serve with a fresh lemon wedge (the lemon adds so much flavor to the chicken when you squeeze over the top.)

Serves 4

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