Chicken milanese has to be one of my top three favorite things to cook during the weekdays because aside from tasting friggin’ delicious, both of my monsters — ahem! — children love them too. This recipe is super easy, only requires three ingredients and tastes best when fried in a pan the good ol’ fashion way — in copious olive oil. Otherwise, you can bake in the oven.
INGREDIENTS:
1 package of chicken breast tenders or chicken breasts
Progresso Italian-style bread crumbs
3 eggs
PREPARATION:
With a meat mallet, thin out each chicken tender or breast. Tenderizing your chicken is key! Do not fight me on this. The thinner the chicken breast, the closer to God! In a bowl, scramble the eggs. Add garlic salt seasoning to the mixture. Dip the tenderized chicken into the egg bath and coat in Progresso Italian-style bread crumbs. Add some love and elbow grease into this process. Over in a pan, fry the chicken breasts in oil on both sides until cooked through. Or you can bake in the oven at 350 degrees with your choice of oil until brown on each side. The oil sprayer linked below is wonderful for evenly lining your baking pan. I like to serve with my Greek-style lemon potatoes recipe.
