Sunday, October 11, 2015
I served the chicken with a side of spaghetti with pesto Genovese. You can also make this using veal, but cook the cutlets a couple of minutes less. Pollo alla Milanese.
2 boneless, skinless chicken breast halves
½ cup (125 ml) flour
Salt and freshly ground black pepper
1 T (15 ml) milk or water
1 cup (250 ml) panko bread crumbs
½ cup (125 ml) plain dry bread crumbs
2 T (30 ml) extra-light olive oil or grape seed oil
Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch (6-mm) thickness.
In a shallow bowl, add the flour and season generously with salt and pepper.
In another shallow bowl, whisk together the egg with the milk or water.
In a third shallow bowl, mix together the panko and plain dry bread crumbs.
Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture.
Set aside on a platter or baking sheet while breading the other pieces.
Heat the oil in a large non-stick skillet over medium-high heat.
Add the chicken breasts and cook about 4 minutes on each side, until golden brown.
Serve with lemon wedges.