Chicken Milanese

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 4-6 ounce skinless boneless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 lemon (zested)

1 teaspoon garlic powder

2 large eggs

1 cup panko breadcrumbs

1 cup fresh parmesan cheese (finely grated)

4 tablespoons olive oil

1-2 bunches upland cress (tossed with olive oil, lemon juice, salt and pepper)

lemon wedges

Directions

Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about ⅓ inch thick throughout its entirety. Think super thin and LARGE. So it takes up a whole dinner plate.

Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs mixed with parmesan cheese.

Place each piece of chicken in the flour, coating both sides, and shaking off any excess.

Next dunk it into the whisked egg – let any excess liquid drain off.

Next, coat it with the Panko breadcrumbs cheese mixture.

Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of chicken into the pan and let it cook for 3-5 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.

Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of the upland cress, and season with more salt as needed.

Nutrition

• Calories: 770 kcal
• Total Fat: 48 g
• Saturated Fat: 14 g
• Unsaturated Fat: 31 g
• Trans Fat: 0.02 g
• Cholesterol: 221 mg
• Sodium: 1101 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 33 g