Tuesday, December 2, 2008

Ingredients for 4 servings

4 boneless, skinless chicken breasts
1 egg
¼ cup milk
Italian-seasoned breadcrumbs
olive oil


Either pound the chicken breasts flat with a mallet or filet them with a sharp knife. You're aiming for as thin as possible, though about ¼ inch will do.
Beat the milk and egg in a shallow pan (I recommend an 9"x9" Pyrex baking pan). Put the flour in another shallow pan. Put the breadcrumbs on a plate and shake to even them out. At this time, put the olive oil in the skillet to a depth of at least 1/8 inch and heat over medium to medium-high heat.
Dredge the chicken in flour, then dip in the milk and egg mixture to coat. Coat thoroughly in breadcrumbs.
Place the coated chicken breast in the skillet, cooking anywhere from 5 to 10 minutes per side depending on thickness. For thicker pieces, use a lower temperature and longer cooking time. For thinner pieces, a higher temperature and shorter cooking time is better. When done, remove the chicken to a plate lined with paper towels to absorb excess oil.

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