"I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious." — SB
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kosher salt to taste
ground black pepper to taste
Italian seasoned bread crumbs
skinless, boneless chicken breast halves, thinly sliced
vegetable oil for frying
lemon, cut into wedges
This is a really good quick recipe. Make sure your oil is not too hot or the coating will burn. I made a simple sauce of seasoned diced tomatoes and mushrooms thickened with a little flour and served over penne.
This recipe is so simple and is great to add to the top of any pasta. One of my favorites is the mexican pesto recipe from here (kenfromca), tossed on some fettucini noodles and topped with parmesan or cojita cheese. Also made it with a tomato, buttered pasta w/lemon. Experiment, it's hard to go wrong with this chicken.
This was a pretty simple recipe to make. The taste was good, could be better. I added oregano to the bread crumbs to give it a little more flavor. Besides that I stuck to the recipe, and it turned out good for a simple weekday family meal, but probably not for company. And you do have to be very careful that your oil doesn't get too hot, because the breading will burn very quickly while the chicken is still pink inside. I probably will make again.
Simple and delicious!
If you don't add enough salt up front you'll regret it. This chicken turned out really great! I use it at least once a week.
Easy recipe to achieve great results. I used panko crumbs for a crispier crust and finished in the oven at 350 for 7 minutes. My wife raved about it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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