Monday, October 31, 2011

YOU CAN USE THIN CUT BEEF TOP ROUND ENJOY DAN:

                           CHICKEN MILANESE by CHEF DAN:
Serves 4

INGREDIENTS:

4 boneless chicken breasts halves, skinned
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon fresh parsley, minced
2 tablespoons lemon juice
1/2-cup grated Parmesan cheese
1/2-cup Panko (Japanese bread crumbs)
2 egg whites
1/2-cup fat-free milk
1/8-teaspoons coarse salt
1/8-teaspoon freshly ground black pepper
1 tablespoon fresh basil

DIRECTIONS:

1.    With cast iron skillet flatten chicken between sheets of waxed paper to 3/8-inches thick.
2.    Mix cheese, Panko, minced parsley, salt and pepper in a bowl.
3.    Whisk egg whites and milk in a bowl to blend.
4.    Dip chicken into egg mixture.
5.    Then into bread crumb mixture, coating completely and pressing to adhere.
6.    In a cast iron skillet heat oil until sizzling.
7.    Add chicken and cook until golden brown and cooked through, about 4-minutes each side.
8.    Transfer chicken to platter.
9.    In a sauce-pan melted the butter, mix in the lemon juice and pour over the chicken.
10. Garnish with basil

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