Page 140 - 16-8 June 19 2019

² À°

CHICKEN MILANESE

"This recipe is quick and delicious."

Italian

Bulletin

INGREDIENTS DIRECTIONS:

2 eggs Preheat oven to 200 degrees F.
kosher salt to taste Beat eggs with salt and pepper in a shallow
ground black pepper to taste GLVK 6SUHDG ÀRXU LQ DQRWKHU GLVK DQG EUHDG
FXS DOO SXUSRVH ÀRXU crumbs in a third dish.
1 cup Italian seasoned bread crumbs Working with one piece at a time, gently press
2 skinless, boneless chicken breast FKLFNHQ LQWR WKH ÀRXU WR FRDW DQG VKDNH Rϑ
halves, thinly sliced WKH H[FHVV ÀRXU 'LS LQWR WKH EHDWHQ HJJ WKHQ
1/4 cup vegetable oil for frying press into bread crumbs. Gently toss between
1 lemon, cut into wedges your hands so any bread crumbs that haven't
stuck can fall away. Place the breaded chicken
onto a plate while breading the rest; do not
stack.
Heat vegetable oil in a large skillet over
medium heat. Pan-fry chicken in batches of 2
or 3 pieces until golden brown and no longer
pink in the center, about 2 to 4 minutes per
side. Transfer cooked chicken to a baking
sheet and keep warm in preheated oven while
cooking remaining chicken.
Serve with lemon wedges.

Y-3 # 0'' /$) ǚǔǛǻǖǛǚǻǓǔǕǖ ȗ .ȭ2$'' 0'' /$)ǻ *( June 19 '19