This recipe was inspired by a request from the Shine Supper Club on Yahoo.  This is the largest women’s website in the world (per their information) and they asked me, a guy, to contribute a recipe.   They liked my Buffalo Chicken Sandwich (link provided) but I wanted to create a new offering for this request.

My family has always liked my pan sauteed breaded chicken breasts.  I have learned a little something along the way and added these lessons to making this a better dish.  So I have improved the production to include Panko for the breading and use really hot vegetable oil for the pan.  I take boneless skinless breasts and slice them in half before I gently pound them.  I also use the pan only to get a good crust.  Then, I drain them and finish them in the oven on low heat.  That keeps them super moist as well as crusty.

Recipe
Chicken Milanese Biscuit Sandwich:

1. Take as many chicken breasts as you desire and slice them in half, then pound them to 1/2″ thick and set aside
2. Prepare your dredging station with 3 bowls; 1 filled with 2 cups of all-purpose flour and 1 tbsp each paprika and cayenne; 1 bowl with 3 eggs beaten; and 3 cups of Panko bread crumbs
3. Dip 1 breast at a time into the flour, shake off excess; then drop in the eggs letting the excess drain off and finish by running through the Panko
4. Heat your skillet, then fill the pan to 1″ with oil (I used a mixture of vegetable oil and a little bit of olive oil) – be sure to let the pan get good and hot – oil should be almost smoking
5. Cook each breast for approximately 3 minutes per side
6. Let drain  for a couple minutes 
7. Then put on a baking sheet in a 250 degree oven for 6 – 8 minutes
8. I served this on a Pillsbury biscuit and drizzled with honey.