Chicken Milanese (Recipe Follows)

Oven Roasted Yukon Gold Potatoes (Recipe Published On This Web Site 3/29/10)

Roasted Whole White Mushrooms (Recipe Published On This Web Site 3/22/10)

Romaine Lettuce Salad (Recipe Published On This Web Site 3/9/10)

Chicken Milanese

Four Six Ounce Chicken Breast Cutlets

A Cup Of All Purpose Flour

A Beaten Egg

1/3 Cup Of Cold Water

Two Cups Of Panko Bread Crumbs

A Cup Of Grated Romano Cheese

3/4 Cup Of Olive Oil

3/4 Teaspoon Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper, Divided

Put the flour on a plate. Add 1/2 teaspoon of sea salt and 1/4 teaspoon of ground black pepper to the flour. Mix well.

Into a shallow bowl, add the beaten egg, the water, 1/4 teaspoon of sea salt, and 1/4 teaspoon of ground black pepper. Mix well.

Add the grated cheese to the bread crumbs and mix well. Spread the bread crumb and cheese mixture out evenly on a plate.

Dredge a chicken cutlet in the flour. Shake off the excess flour and place the chicken cutlet into the egg and water mixture. Make sure that the chicken cutlet is coated evenly with the egg mixture. Finally, place the chicken cutlet into the bread crumbs. Coat the chicken cutlet uniformly with the bread crumb mixture. Repeat the process until all of the chicken cutlets are breaded. Place the breaded chicken cutlets on a plate.

Into a 12-14 inch non stick saute pan, add the olive oil. Put the skillet on medium high heat. Heat the olive oil for five minutes. Place two chicken cutlets at a time into the pan. Saute for about 3-4 minutes on each side until the bread crumbs turn golden brown. Remove the cutlets to a sheet pan lined with parchment paper.

Preheat the oven to 350 degrees.

Bake the chicken cutlets in the preheated oven for 15 minutes. Serve with lemon wedges.