Description
I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.
Ingredients
- 2 eggs
- kosher salt to taste
- ground black pepper to taste
- ¾ cup all-purpose flour
- 1 cup Italian seasoned bread crumbs
- 2 skinless, boneless chicken breast halves, thinly sliced
- ¼ cup vegetable oil for frying
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time
- gently press chicken into flour to coat and shake off any excess. Dip into beaten eggs
- then press into bread crumbs. Gently toss between your hands so excess bread crumbs can fall away. Place breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center
- 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer cooked chicken to a baking sheet and keep warm in the preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4