Quick chicken recipes

Chicken cutlet milanese

Serves 4

Ingredients:

4 (4-ounce) chicken cutlets
Kosher salt and black pepper
All-purpose flour for dredging
1 egg beaten with 1 teaspoon cold water
1 cup plain or seasoned dried bread crumbs
Olive oil for sautéing
Lemon wedges for garnish

Directions:

1. Season chicken cutlets with salt and pepper. Place flour in a resealable plastic bag. Place beaten egg in a shallow bowl; place bread crumbs on a rimmed plate.
2. One at a time, place each cutlet into the bag of flour and shake to coat. Dip into beaten egg, then dredge in bread crumbs. Set aside. In a large skillet, heat two to three tablespoons of olive oil over medium-high heat until shimmering. Cook two chicken cutlets at a time, turning only once, until nicely browned on each side, about six to eight minutes total. Keep waiting cutlets warm on a rack in a 200F oven.
3. Add more oil to the pan if necessary and cook remaining cutlets. Serve with lemon wedges to garnish.