8 - chicken cutlets, pounded to about 1/8 in. thick
sea salt
ground black pepper
2 cups - bread crumbs
1/2 cup - grated parmesan cheese
chopped parsley
2 - eggs
1/2 cup - all purpose flour
olive oil
lemon wedges
Instructions
Combine the bread crumbs with the parmesan cheese, salt pepper and
chopped parsley in a dredging tray. Optional - combine parmesan cheese
with seasoned bread crumbs. Set up a second tray with the eggs, stir to
combine the yolk and white. Set up a third tray with the flour.
Season the cutlets with salt and pepper. Dredge each cutlet in the
flour, shaking off the excess. Then coat the cutlets with the egg wash,
followed by the bread crumb coating. You can refrigerate the coated
cutlets until ready to fry them.
Fry the cutlets, preferably in olive oil until golden brown and cooked
through, approximately 2 minutes on the first side and 3 minutes on the
next side.
Serving
Suggestions
Serve with lemon wedges or marinara sauce as a garnish.
Originally Submitted
3/10/2011
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