SHEILA'S CHICKEN MILANESE
This goes together pretty quickly and is made even easier by the use of thin-sliced chicken breasts. Served with salad, it is light, refreshing, and delicious!
Provided by JackieOhNo
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 200 degrees.
- In shallow dish, mix flour with garlic powder, salt, and pepper.
- In another shallow dish, beat eggs with garlic cloves and lemon zest.
- In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
- In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
- Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.
- Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.
- To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.
- To serve, place chicken on plate and top with salad mixture.
Nutrition Facts : Calories 724.7, Fat 44.2, SaturatedFat 8, Cholesterol 217.6, Sodium 968.4, Carbohydrate 41.3, Fiber 6.1, Sugar 5.7, Protein 40.3
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