Chicken Milanese

Here's another chicken recipe that works well on a hot day. Serve it over a salad of spring mix and arugula with watermelon or strawberries on the side. Delicious!!!

Serves 4

4 boneless, skinless chicken breasts
1 1/4 cups panko crumbs
1/2 cup flour
4 large eggs beaten
juice of 2 lemons
6-8 oz of spring mix with arugula
1 small red onion thinly sliced
1 cup shredded parmesan cheese
salt and pepper
1/3 cup (or less) of extra virgin olive oil

Lay out 3 shallow baking dishes. Put the flour in one, the eggs in the 2nd and the panko in the 3rd and set aside. One at a time, carefully butterly the chicken breasts, starting with the thickest part of the breasts. Open out flat onto a piece of plastic wrap, lay another piece of plastic over the top . Using the blunt end of a meat mallet, gently pound out the meat until it is about 1/2 inch in thickness, sprinkle both sides with salt and pepper and set aside. Heat a heavy skillet over medium high heat. Meanwhile, dip a pounded breast into the into the flour on both sides, then the egg wash,both sides and finally ending in the panko. Add enough oil to the bottom of your skillet to coat the bottom. Place the breast into the pan to cook about 5-7 minutes both sides. Repeat the process with the rest of the breasts, covering the finished chicken with foil to keep warm. On a clean rimmed baking sheet,lined with a silpat, place scoops of parmesan cheese using about 1/4 cup scoops. Flatten out the cheese into a single layer disc, about 5-6 inches in diameter. Place under the broiler on high and cook until the cheese melts and the top is lightly browned. Remove from the oven and cool. This should take about 5 minutes, depending on your broiler. Toss the greens and onion in a large bowl with the lemon juice, salt, pepper and a light coating of olive oil. Place a chicken breast on a plate top with the salad and a parmesan crisp.