Chicken milanese

Il secondo in every Italian meal is a hearty protein, obviously, and ours was again thanks to Melanie, armed with Food Network fabulousness.

This was the basic inspiration: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-milanese-with-tomato-and-fennel-sauce-recipe/index.html, although Melanie has these comments to say about her even easier actual execution:

“all you do is (well first you can pound the chicken in a plastic back with a rolling pin or something if you want; make sure it’s fairly thinly sliced)

dip the chicken in flour,

then egg,

then SEASONED breadcrumbs- (saves work!). the ones i used were garlic. and i put salt and pepper in the egg and flour.

and then i fried them in a pan with enough oil to cover the bottom half of the chicken,

and didn’t flip for several minutes,

until the bottom was nice and crispy!”

Advertisements

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s