Chicken Milanese

• 4 each chicken breast halves, boneless, skinless
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 3/4 cup bread crumbs
• 1 tablespoon parsley leaves minced
• 18 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 1 each eggs
• 1/2 cup milk
• 2 cups olive oil
• 2 tablespoons butter, unsalted
• 2 tablespoons lemon juice fresh
• 1 each lemon quartered

1. Flatten chicken breasts between sheets of waxed paper to thickness of 38 inch, using meat mallet or rolling pin.
2. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl.
3. Whisk egg with milk in medium bowl to blend.
4. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere.
5. Shake off excess breadcrumbs.
6. Heat oil in heavy large deep skillet to 375F (190C).
7. Add chicken and cook until golden brown and cooked through, about 4 minutes per side.
8. Using tongs, transfer to paper towels and drain.
9. Transfer chicken to platter.
10. Melt butter in small saucepan.
11. Mix in lemon juice and pour over chicken.
12. Garnish with lemon wedges and parsley sprigs.

chicken breast halves, parmesan, parmesan, bread crumbs, parsley, salt, black pepper, eggs, milk, olive oil, butter, lemon juice fresh, lemon quartered

Taken from recipeland.com/recipe/v/chicken-milanese-41348 (may not work)