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CHICKEN MILANESE

Category:    Chicken
Yield: 4 servings
 
      4    Chicken Breast Halves *             1    Egg
    3/4 c  Parmesan, Freshly Grated          1/2 c  Milk
      2 tb Parmesan, Freshly Grated            2 c  Olive Oil
    3/4 c  Breadcrumbs, Fresh White            2 tb Butter, Unsalted
      1 tb Parsley, Minced Fresh               2 tb Lemon Juice, Fresh
    1/8 ts Salt                                1    Lemon, Quartered
    1/8 ts Pepper, Freshly Ground                   Parsley Springs, Fresh
 
  * Chicken breast halves should be skinned.
  ~-------------------------------------------------------------------------
  Flatten chicken breasts between sheets of waxed paper to thickness of 3/8
  inch, using meat mallet or rolling pin.  Mix cheese, breadcrumbs, minced
  parsley, salt and pepper in large bowl.  Whisk egg with milk in medium bowl
  to blend.  Dip chicken into egg, then into breadcrumb mixture, coating
  completely and pressing to adhere.  Shake off excess breadcrumbs. Heat oil
  in heavy large deep skillet to 375F.  Add chicken and cook until golden
  brown and cooked through, about 4 minutes per side. Using tongs, transfer
  to paper towels and drain.  Transfer chicken to platter. Melt butter in
  small saucepan. Mix in lemon juice and pour over chicken. Garnish with
  lemon wedges and parsley sprigs.
 

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