Milanese Lemon Chicken
INGREDIENTS:
1/2 Cup Milanese Gremolata Olive Oil (plus additional for frying)
1/4 Cup Sicilian Lemon Balsamic Vinegar
2 t garlic sea salt
Pinch fresh cracked pepper
4 boneless skinless chicken breasts
1/2 Cup Italian seasoned dry bread crumbs
1/4 Cup Panko
2 T freshly grated Parmigiano-Reggiano cheese
1 egg
Optional: fresh arugula or angel hair pasta
Optional: lemon wedges
Optional: fresh parsley
DIRECTIONS:
Pound chicken breasts until thin
Whisk together olive oil, balsamic vinegar, garlic salt and cracked pepper
Place chicken in marinade, cover and place in refrigerator for 6 hours-overnight. The longer the marinade time, the more flavorful the chicken will be.
In a shallow bowl, combine the bread crumbs, Panko, parmigiana cheese and additional fresh cracked pepper if desired.
Dip each cutlet in the egg mixture and let the excess drop off, then dredge in the bread crumb mixture.
Heat a medium skillet, with a 1/4 inch of olive oil. Fry 1-2 chicken breasts at a time. Place chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you’ve pounded the chicken thin enough, cooking time is greatly reduced.
Once chicken is cooked, place on a paper towel-line plate in order to absorb excess oil
Serve chicken on a bed of fresh arugula or angel hair pasta. Add a squeeze of lemon and a few parsley sprigs
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