Chicken Milanesa

2 boneless skinless chicken breasts, halved, gently pounded (makes 4 pieces total)

2 eggs

¼ cup chopped Italian parsley leaves

1 garlic clove, minced

2 cups plain breadcrumbs

For cooking:

olive oil

butter

For serving:

lemons wedges

Pound the chicken out into filets that are just a little thinner than ½-inch. For easy cleanup, place the chicken inside of a plastic gallon bag to pound. Season with salt and pepper.

Place the eggs in a shallow bowl or container. Whisk in the minced garlic and parsley.

Place the breadcrumbs in a large, shallow dish. Line a baking sheet with parchment paper. Working with one piece of chicken at a time, submerge in the eggs, letting any excess drip off then dredge in the breadcrumbs, pressing gently to make sure the chicken is completely coated. Set the breaded chicken aside on the prepared baking sheet. Continue breading until all of the chicken is coated.

To cook, combine half olive oil and half butter in a large, heavy-bottomed pan, like a cast iron skillet over medium heat. Allow butter to melt. You should have about ½-inch of oil in the pan. Line a plate or tray with paper towels or set a roasting rack over a rimmed baking sheet. Working with a few pieces at a time, shallow fry the chicken until golden brown on both sides, about 2-3 minutes per side. Set aside to drain on the prepared tray or baking sheet while you cook the remaining chicken. Season with a little salt while warm.

Serve with lemon wedges on the side.

Chicken Milanesa

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