Chicken Milanese With Panko Breadcrumbs

• 4 chicken breasts pounded out to 1/4 inch thickness
• 2 eggs beaten
• flour for breading, approx 1.5-2 cups
• panko breadcrumbs for breading, approx 1.5-2 cups
• 1 lemon
• canola oil enough to coat the bottom of a deep skillet
• 3 whole garlic cloves peeled
• 1/2 lemon sliced into wedges
• arugula for garnish
• fresh basil for garnish, chopped
• 1 cup grape tomatoes halved

1. Heat up the canola oil and garlic cloves in a deep skillet on high heat until bubbles form around the end of a wooden spoon. Meanwhile, pound out the chicken breasts to 1/4 inch thickness.
2. Prepare the breading station - flour on one plate, 2 beaten eggs in a bowl, and the breadcrumbs and lemon zest on another plate. Take each breast and dredge first in the flour, then in the egg, then in the breadcrumbs and place in the oil and cook until completely browned on one side and flip to brown on the other side. Make sure there is no pink in the middle.
3. When the breasts have cooked completely, let them drain and cool on a wire rack.
4. Find more details at www.ketchumkitchen.com

chicken breasts, eggs, flour, breadcrumbs for breading, lemon, canola oil, garlic, lemon, arugula, fresh basil, grape tomatoes

Taken from www.yummly.com/recipe/Chicken-Milanese-with-Panko-Breadcrumbs--1516117 (may not work)