Chicken Cutlets Milanese

1. 1

   In a shallow bowl or pie plate, lightly beat the eggs with the milk.

2. 2

   In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt.

3. 3

   Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate).

4. 4

   In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking.

5. 5

   Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side.

6. 6

   With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken.

7. 7

   Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.