Salivating Saturday

Saturday dinners are usually either super fancy or totally laid back. Tonight's dinner was totally laid back and very easy. Chicken Milanese is easy to whip up on a night when you just want to order take out.

Chicken Milanese
4 skinless chicken breasts
4 large eggs, beaten
bread crumbs
1 teaspoon coarse salt, plus more for serving
1 tablespoon grated Parmesan cheese. 
A pinch of cayenne pepper
1/4 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons extra-virgin olive oil
2 lemons, cut into 6 wedges



Place the chicken breast in a freezer bag and tenderize both sides. Place chicken in egg wash.

Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.

In a large skillet over medium-high heat, melt 4 tablespoons of the butter and 2 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes.


Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.

OMP loves this chicken dish with a salad and a side of pasta. You can add more spices to make the chicken hotter or leave out some to serve mild. The butter and the oil need to be used together to achieve the perfect crust on the chicken. Enjoy!