Panko Crusted Chicken Milanese With Mandarin Cranberry Salad

• 6 whole Bonless, Skinless Chicken Breasts, Pounded Thin
• 1 cup Flour
• 3 whole Large Eggs
• 3/4 cups Grated Parmesan
• 1- 1/2 cup Italian Flavored Panko Bread Crumbs
• 1/4 cups Olive Oil
• 1 Tablespoon Butter
• 1/2 bags Baby Lettuce, Or Spring Mix, 10-12 Ounce Bag
• 1 whole Small Red Onion, Sliced Thinly
• 2 whole Plum Tomato, Diced
• 1 cup Dried Cranberries. I Used Craisins.
• 1 cup Mandarin Oranges, Canned Is Fine
• 1 bottle Red Wine Vinaigrette Dressing, 16 Ounce Bottle, You Won't Use It All (I Recommend Wishbone)

1. Salt and pepper the pounded chicken.
2. Prepare three dishes, the first with flour, in the second dish whisk together eggs, and in a third dish mix together grated Parmesan and panko bread crumbs.
3. Dip your chicken breasts into the flour.
4. Shake off excess, then dip into eggs, then into breadcrumbs.
5. Set aside the covered chicken breasts on an empty plate.
6. Heat butter and olive in a skillet over medium to medium low heat.
7. Cook chicken for 3-4 minutes a side until browned and cooked through.
8. Drain the cooked chicken breasts on paper towels.
9. Repeat the frying step with the remaining breasts.
10. In a mixing bowl add salad mix, red onion, tomato, craisins, and mandarin oranges.
11. Drizzle on enough vinaigrette to coat and toss lightly.
12. Plate each piece of chicken and top with salad relish mixture.
13. Sprinkle with more Parmesan cheese to garnish is desired.

chicken breasts, flour, eggs, parmesan, italian flavored panko bread crumbs, olive oil, butter, mix, red onion, tomato, cranberries, oranges, red wine vinaigrette

Taken from tastykitchen.com/recipes/main-courses/panko-crusted-chicken-milanese-with-mandarin-cranberry-salad/ (may not work)