Breaded Chicken Cutlets With Parmesan Chicken Milanese Recipes

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Steps:

• In a shallow bowl or pie plate, lightly beat the eggs with the milk.
• In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt.
• Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate).
• In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking.
• Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side.
• With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken.
• Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.