Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tbsp milk
2 cups Italian-style breadcrumbs
1 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
1 cup vegetable oil (for frying)
1 lemon (cut into wedges)
Fresh parsley (optional, for garnish)
Directions
1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.
2. Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs and mix them with the milk. In the third dish, combine the Italian-style breadcrumbs and grated Parmesan cheese.
3. Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat it with the breadcrumb mixture, pressing gently to ensure an even coating.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Carefully place the breaded chicken breasts into the hot oil, cooking them for about 4-5 minutes on each side, or until they are golden brown and cooked through. You may need to fry the chicken in batches to avoid overcrowding the pan.
6. Transfer the cooked chicken breasts to a plate lined with paper towels to drain any excess oil.
7. Serve the Chicken Milanese with lemon wedges and garnish with fresh parsley if desired.