Chicken Milanese

By KeyIngredient

Ingredients

• 2 c. flour
• 6 eggs beaten with 3 Tbsp. water
• 4 1/2 c. Panko crumbs
• 1 1/2 c. grated parmigiano-reggiano (or Parmesan)
• Chicken breasts, butterflied & lightly pounded to
• 1/4 " thick
• Kosher salt
• EVOO for frying
• 1 Tbsp. butter

Preparation

Step 1

Fill 1 bowl with the flour. Fill 1 bowl with the beaten eggs and 1 bowl with the Panko & parmesan.

Season chicken breasts with salt.

Dredge chicken thru the flour, then the egg wash and then the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour.

Pour olive oil in large saute pan until it reaches a thickness of about a half inch-better a little more than a little less. Bring to a medium high heat and add butter. Test the oil by flicking flour into the oil. If it doesn't sizzle-WAIT!

When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4-5 min. Do not crowd pan or chicken will become very greasy and soggy. When chicken comes out of oil, lay on paper towels to drain off the excess oil and sprinkle with salt.

You can keep the chicken in a low over to keep warm while cooking other chicken.