Chicken Milanese

By boscobojo

Ingredients

• 4 skinless, boneless chicken breast halves, washed and patted dry
• 1/2 cup all purpose flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 eggs, beaten
• 2 cups fresh bread crumbs
• 1/2 cup grated Romano or Parmesan cheese
• 2 Tbl. finely chopped shallots
• 2 large cloves garlic, minced
• 2 tsp. finely chopped Italian parsley
• 1/2 tsp. salt
• 4 Tbl. olive oil
• 2 Tbl. butter

Preparation

Step 1

Place chicken breasts on a cutting board. Lay a pice of wax paper over the meat; pound out to 1/2 inch thickness. Place flour, salt and pepper in a shallow dish. Place beaten eggs in another dish. Combine bread crumbs, cheese, shallots, garlic, parsley and salt in a third dish. Preheat oven to 400 degrees.

Dredge each chicken breast in flour, shaking off excess. Dip each chicken breast into egg, shaking off excess, then coat them on both sides evenly with the bread crumb mixture.

Heat olive oil and butter (melt butter and let sit a while in glass cup so good stuff comes to top) in a large skillet over medium-high heat. Cook chicken breasts in a single layer until they are golden brown on both sides. Transfer to a baking pan and place in the oven for 20 to 25 minutes or until chicken is no longer pink in the center and thermometer reads 170 - 175 degrees. To Serve: Spoon marinara sauce on a serving plate; place chicken breasts on top.