Chicken Milanese

In Milan, this dish is made with veal. We use chicken cutlets or breasts, thinly sliced.

Serve with a simple green salad, or cut up a few tomatoes, a little fresh mozzarella, chopped basil and drizzle with a really good finishing olive oil. (More expensive olive oil in smaller jars, intended for drizzling – we love Thalia Greek Extra Virgin Olive Oil).

If it is summer, and zucchini is in season, a few in the pan are a delicious addition. About a third of a medium – small zucchini (80 gr) = 2 CHO.

Ingredients

2 large chicken breasts or 6 – 8 cutlets 0 CHO
1 large egg beaten 0 CHO
1/3 cup (50 gr) Stickling’s Rice Bread Crumbs (17 CHO/20 GR) 42.5 CHO
¼ cup (20 gr) Parmesan Cheese, grated 0 CHO
2 TBSP Ghee/clarified butter or olive oil 0 CHO
Pepper 0 CHO
1 tsp. dried herbs optional 0 CHO
Lemon wedges to garnish 0 CHO

TOTAL CHO 42.5 CHO

6 SERVING PIECES (42.5 CHO DIVIDED BY 6) 7 CHO EACH
8 SERVING PIECES (42.5 CHO DIVIDED BY 8) 5.3 CHO EACH

Instructions

The key to this meal is thinly sliced chicken breasts, regardless of whether you slice in half vertically as well as horizontally; or pounded cutlets all about ¼ inch thick……and a very hot skillet.
These take about 6 minutes total to sauté, so prepare salads and sides before turning on the stovetop.
Add beaten egg to one flat dish.
Mix rice crumbs and parmesan cheese in another.
Cut and/or pound chicken so each piece is about the same size and ¼ inch thick.
Heat clarified butter (Ghee) in a skillet.
Dredge chicken in egg bath and shake off excess, then into the rice crumbs and cheese. Place in hot skillet, without crowding. 2 batches will be required.
Fry for 3 minutes, flip chicken and cook another 3 minutes. Remove chicken to plate lined with paper towels and continue to fry remaining chicken.
*If cooking zucchini, add medallions in the last 3 minutes of cooking the second batch of chicken. Flip part way through. Season lightly with salt and pepper.
Serve chicken immediately with salads of and sides of choice.