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