INGREDIENTS

  • 1 1/3 chicken breast cut into cutlets then pounded out to 1/4 inch thick
  • 4 tablespoons of olive oil
  • 2 cups of plain breadcrumbs
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 teaspoon of dried tyme
  • 1 teaspoon of dreid basil
  • 1/2 cup of parmesan cheese

Directions

  • 1. Pound out the chicken cutlets to 1/4 inch thick and add salt and pepper.
  • 2. Set up your dredging stations with 3 bowls. One with flour and salt. Second with beaten eggs and salt. Third bowl add breadcrumbs, basil, thyme and parmesan cheese and mix together.
  • 3. Take seasoned cutlet and place in flour, then dump into the egg wash, then place directly into breadcrumbs and press crumbs onto the chicken.
  • 4. Add olive oil to your skillet on medium high heat brown the chicken breast should take no longer than 3 to 4 minutes on each side until cooked through.
  • 5. I love to top the chicken milanese with an arugula salad with fresh grilled lemon and olive oil dressing.

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