Prep time: 20 minutes
Cooking time: 20 minutes
Yield: 8 servings
4 pounds thin sliced boneless, skinless chicken breasts
6 eggs, beaten
salt and pepper, to taste
2 cups all-purpose flour
2 cups panko bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
Pinch of pepper
3 tablespoons Italian parsley, minced
Olive oil or Canola oil
Place chicken breasts in between two sheets of plastic wrap. Slightly pound out chicken with flat side of meat mallet.
Using three shallow containers, set up an area where you will prepare your chicken milanesas. Spread flour in one container, pour the beaten eggs in another, and in third container combine the panko bread crumbs, parsley, garlic powder, pepper, and Parmesan cheese, mix well.
Season chicken breasts with salt and pepper on each side. Using a fork or tongs, dredge the chicken breasts in the flour on both sides. Dip the chicken into the eggs on both sides. Allow excess eggs to dip back into the bowl with the eggs. Place chicken into the container with bread crumbs pressing down gently and breading both sides. Set chicken aside on a baking sheet.
Heat oil in a large non-stick skillet on medium heat. (Use enough oil just to cover bottom of skillet). Cook chicken until evenly browned on both sides (about 4-5 minutes each side- depends on how thick the chicken breasts are). When chicken is cooked transfer to plate lined with paper towels to absorb grease and so chicken cutlets remain crispy.