Sheila'S Chicken Milanese

1. 1

   Preheat oven to 200 degrees.

2. 2

   In shallow dish, mix flour with garlic powder, salt, and pepper.

3. 3

   In another shallow dish, beat eggs with garlic cloves and lemon zest.

4. 4

   In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.

5. 5

   In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.

6. 6

   Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.

7. 7

   Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.

8. 8

   To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.

9. 9

   To serve, place chicken on plate and top with salad mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.