Chicken Milanese
Ingredients:
2 boneless chicken breasts
1/2 cup of breadcrumbs ( I used a gluten-free brand Aleia’s)
1 egg
salt & pepper for taste
olive oil for baking
lemon wedges for serving
Optional: arugula, shaved parm for topping
Instructions:
Butterfly and pound the chicken, slice each chicken breast in half, and pound to about ~1/2 inch between plastic wrap or parchment paper
Prep your breading stations:
Plate 1: beaten egg
Plate 2: Breadcrumbs + black pepper
Dredge the chicken: dip in the egg, then press into the breadcrumb mixture until well coated.
Preheat the oven to 425 degrees fahrenheit
Prep a baking pan: Lightly brush or spray it with the olive oil to prevent sticking and encourage crisping
After breading the chicken, place the pieces on the baking sheet.
Flip halfway through baking (about 10-12 minutes each side)
Bake at 425 degrees F for ~ 20 minutes
Transfer to plate. Serve warm with arugula, olive oil, halved tomatoes, shaved parm & fresh lemon squeeze 🍋
