My New Favorite Recipe: Chicken Milanese

I'm finally getting around to sharing one of my new favorite meals. I honestly thought I shared this last month but can't find the post anywhere. Weird lol! This is Chicken Milanese from The Pioneer Woman Cooks: Dinnertime. It's super easy to make and is seriously yummy! This is great for a quick weeknight meal and is relatively healthy.

2 boneless, skinless chicken breasts
3 large eggs
1/4 cup half-and-half or whole milk
1/2 cup flour
1 cup of seasoned breadcrumbs
4 tablespoons of butter
1/2 cup of Parmesan shavings
1-2 lemons, cut into wedges

1. Cut the chicken breasts in half so you are left with 4 thinner pieces.

2. Place each cutlet between two sheets of plastic wrap and pound them until they are very thin.

3. In a dish, whisk together the eggs and half-and-half. Place the flour and breadcrumbs in two separate dishes.

4. Salt and pepper both sides of the chicken pieces, then dredge them one at a time in the flour. Next, drunk them in the egg mixture and then coat both sides in breadcrumbs. Lay the breaded cutlets on a clean plate until you're ready to cook them.

5. Melt 2 tablespoons of the butter in a large skillet over medium-low heat. When it's melted and hot, add two of the breaded chicken cutlets.

6. Cook them on both sides until the breading is golden brown and the chicken is cooked through, 2 to 3 minutes per side. **Leave them undisturbed in the pan until you turn them over.

7. Remove the cutlets to a clean plate and add remaining butter to the skillet. Cook the remaining pieces of chicken. 

8. To serve, place a cutlet on a plate. Top generously with arugula and parmesan shavings. Squeeze a little salt and lemon juice over the greens. Serve with more lemon wedges. Enjoy!

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