Chicken Schnitzel Milanese

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 1 cup plain panko breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• 2 eggs
• 1 tbsp milk
• 1/2 tsp course salt
• 1/2 tsp garlic powder
• 6 tbsp evoo, divided

1. Preheat oven 200
2. Cut chicken breast in half lengthwise, but not thru.
3. Open like a book, place between plastic wrap & pound to about 1/4"thickness
4. Place floor in a dash.
5. Combine panko & parmesan & place in another dish.
6. Beat eggs with milk in 3rd bowl.
7. Sprinkle salt & garlic powder on chicken.
8. Dredge chicken in flour, dip in egg, then dredge in panko mixture.
9. Transfer to wire rack 15 min to set
10. Heat 3T oil in 12" skillet over med high.
11. Add 2 cutlets and cook 2 min or until golden & crisp.
12. Turn & cook 2 more min.
13. Transfer to dish & keep warm in oven.
14. Cook the rest

chicken breasts, flour, breadcrumbs, freshly grated parmesan cheese, eggs, milk, salt, garlic, evoo

Taken from cookpad.com/us/recipes/333739-chicken-schnitzel-milanese (may not work)