Chicken Milanese

Ingredients

• 4chicken breasts, boneless and skinless
• 2 3/4 ozall-purpose flour
• 2eggs, beaten
• 5 1/4 ozbreadcrumbs, dried, fine
• 3/8 cupolive oil, for shallow frying
• 1lemon, cut into wedges

Method

1. 1

   Lay each chicken breast between two sheets of plastic wrap and beat it with a rolling pin or the flat of a heavy pan until it is an even 5 mm thick all over. Season both sides with salt.

2. 2

   Put the flour on one plate, the beaten eggs in a shallow bowl and the breadcrumbs on a third plate. Press each cutlet into the flour, shake it off, drag it through the egg, then press it firmly into the crumbs on both sides.

3. 3

   Heat the olive oil in a wide skillet over a medium-high heat until a crumb dropped in sizzles immediately. Fry the cutlets two at a time for 2 to 3 minutes a side, until deep golden and cooked through. Drain on paper towels.

4. 4

   Serve immediately with the lemon wedges, squeezed over just before the first bite. A pinch more salt on the hot crust does no harm at all.