The secret for this recipe is using Panko (Japanese breadcrumbs). As an easy side dish I recommend my Farfalle with Spring Onions recipe.

Ingredients

  • Chicken breast (do not use cutlets)
  • Panko (Japanese breadcrumbs)
  • Parmigiano-Reggiano cheese
  • Olive oil or butter
  • Lemons (many!)
  • Oregano
  • Thyme
  • Pepper
  • Salt
  • Flour
  • 2-3 eggs (about 3 eggs for 2 pounds of chicken)

Directions

  • Cut the chicken in half horizontally
  • Place 1 plate and 2 bowls on the counter
  • In the plate add flour
  • In the first bowl crack open 2 eggs, add pepper, salt, and then take a fork and mix well
  • In the second bowl add the panko, parmesan cheese, pepper, salt, oregano, thyme and mix well
  • Assign only one hand to remove the chicken from the egg
  • Take a piece of chicken and rub both sides well in the plate of flour
  • Then dunk each side of the chicken in the egg mix
  • Now smash each side of the chicken into the bowl of breadcrumbs until completely covered
  • Repeat steps 6-9 for each piece of chicken
  • Take a large cooking pan and put a thin layer of olive oil
  • Heat the olive oil at medium to high for about 2 minutes
  • Cook the milanesas at medium for about 1-2 minutes to each side (or until breadcrumbs are a golden brown color)
  • You can place each piece and wrap in paper towel to soak up any grease
  • Cut lemons in half and squeeze lemon juice on milanesas or serve separately