Tender Milanese-Style Chicken Cutlets

Name: Tender Milanese-Style Chicken Cutlets
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chicken breast; 1 dash Salt and pepper; 2 tbsp Flour; 1 Beaten egg; 1 Panko (fine); 1 Parmesan cheese; 1 dash Lemon juice (if available)

cookpad.japan @cookpad_jp

To make the tender chicken and to make it look bigger.... I made a thin pan-fried cutlets.

Eat it when it is still hot. That is the only helpful hint I have. Recipe by Horo

To make the tender chicken and to make it look bigger.... I made a thin pan-fried cutlets.

Eat it when it is still hot. That is the only helpful hint I have. Recipe by Horo

cookpad.japan @cookpad_jp

To make the tender chicken and to make it look bigger.... I made a thin pan-fried cutlets.

Eat it when it is still hot. That is the only helpful hint I have. Recipe by Horo

To make the tender chicken and to make it look bigger.... I made a thin pan-fried cutlets.

Eat it when it is still hot. That is the only helpful hint I have. Recipe by Horo

Saved

Ingredients

2 servings

1Chicken breast
1 dashSalt and pepper
2 tbspFlour
1Beaten egg
1Panko (fine)
1Parmesan cheese
1 dashLemon juice (if available)

Saved

Steps

1

Take the skin off the chicken and slice diagonally in half. Flatten the chicken by pounding it with a rolling pin or the back of a knife.
2

Preseason the chicken with salt, pepper and a couple drops of lemon juice.
3

Using a strainer or by hand, evenly coat the chicken with some flour.
4

Dip the chicken in the beaten egg.
5

Coat the chicken with the mixture of fine panko and Parmesan cheese (it is up to you how much, but I like putting on lots of cheese).
6

Pan-fry the chicken slowly using a small amount of oil.
7

Flip over and pan-fry the other side while wiping off the excess oil.
8

Serve it with pepper, lemon juice or your favorite sauce, and enjoy.