Chicken Milanese

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This is a post for my daughter who was visiting from school. She had made 2 requests for dinner. One was my Macaroni ‘N Cheese and the second request is my Chicken Milanese. I have made these recipes so many times, I could make them in my proverbial sleep. Well at least, I do it from memory. When you know a recipe by heart, you can really make adaptations while cooking just trying different spins on the traditional recipe. In this case, I added hot sauce to the egg mixture. I have seen this before. It is really mild so do not worry that this will make the dish to spicy. And I had to be careful not to make it to spicy because my parents were coming over for this dinner.

Ingredients:

9 boneless, skinless, Chicken Breasts
1 1/2 – 12 oz packages of Panko breadcrumbs (I used Italian Panko for 1/2)
1 1/2 cups of all purpose flour
3 tbsp oregano
2 tbsp each salt and pepper
4 eggs, beaten
6 – 8 dashes of Hot Sauce
1/4 cup shredded Parmesan cheese
3 – 4 tbsp canola oil

Directions:

Start by slicing the chicken breasts horizontally. Then, pound the chicken to an approximate thickness of 1/8″.

Set up a dredging station with beaten eggs and hot sauce in one bowl, flour and oregano in another bowl and bread crumbs in a third bowl. First, dredge the chicken in the flour mixture shaking off the excess. Next, drop the chicken into the egg wash and let the excess drop off. Finish by dropping the chicken into the Panko crumbs. Pat the crumbs into the breasts. Heat the oil in a skillet. Use enough oil to completely cover the bottom of the pan. Drop the chicken slowly into the hot skillet. Cook 2 – 3 minutes per side. You want to get a real nice browning. Remove from the skillet and place on a baking rack. (You can do this step ahead of time and finish the cooking later if you have time. If so, place on the cooling rack.) Preheat oven to 275 degrees and cook the breasts for 7 -9 more minutes.

Enjoy!

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