Milanese Chicken Cutlets

• 300 grams Chicken thigh meat
• 1 Salt and pepper
• 80 grams if fresh Fresh or dried panko
• 40 grams Grated cheese
• 1 Cake flour
• 1 Egg
• 1 Vegetable oil
• 1 Butter
• 2 tbsp Olive oil
• 1/2 clove Garlic - finely chopped
• 1 tbsp Finely chopped onion
• 1 Tomato
• 1 tbsp A. Ketchup
• 1 tbsp A. Japanese Worcestershire-style sauce
• 1/2 tbsp A. Lemon juice
• 1 tsp A. Grainy mustard

1. Slice the chicken diagonally into bite sized pieces, and season with salt and pepper.
2. Combine the grated cheese and panko.
3. Dust the chicken with flour, dip into beaten egg, then into the cheese-panko mix.
4. Cut up the tomatoes for the sauce, and sprinkle with salt.
5. Pan fry the chicken in a generous amount of vegetable oil and butter.
6. Pan fry both sides until crispy.
7. When you can smell the nutty aroma of the cheese, transfer to serving plates.
8. Saute the garlic for the sauce in olive oil.
9. Add the tomato and onion and turn off the heat.
10. I used "garlic oil" which I made by marinating chopped ginger in olive oil.
11. Combine the A. ingredients with the contents of the frying pan in Step 6 to complete the sauce.
12. Optionally serve the chicken cutlets with salad or spinach sauteed in butter on the side.

chicken thigh, salt, grated cheese, flour, egg, vegetable oil, butter, olive oil, garlic, onion, tomato, ketchup, a japanese, lemon juice, mustard

Taken from cookpad.com/us/recipes/154764-milanese-chicken-cutlets (may not work)