6 boneless, skinless chicken breasts, trimmed of fat and membrane
2 egg whites
1/2 c flour
1/2 c breadcrumbs
1 t dried chervil
1/2 t paprika
1/2 t salt
1/2 t ground black pepper
1 T olive oil
2 t butter
2 T grated Parmesan cheese
Instructions
Place one chicken breast between two sheets of plastic wrap. Using
a meat pounder or heavy saucepan, pound to 1/4 inch thickness.
Repeat with remaining chicken.
In a medium sized bowl, whisk together egg whites and 2 T
water. In a shallow dish, stir together flour, breadcrumbs,
chervil, paprika, salt and pepper. Dip chicken breasts in the egg
white mixture, letting any excess drip off. Dredge in the
breading mixture, making sure the chicken is thoroughly coated.
Set aside on wax paper. Preheat oven to 300°F.
In a large skillet heat 1/2 T oil and 1 t butter over medium-high
heat until sizzling. Place chicken in pan and cook until golden
brown and crisp, about 2 1/2 minutes. Flip over, reduce heat to
medium, and continue cooking until golden brown and chicken is
cooked through, 2 1/2-3 minutes. Top with parmesan cheese.
Originally Submitted
1/10/2011
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