Mexico Food – Drinks & More!!

Ingredients:

• 2 Egss
• 1 Clove Garlic Minced
• Salt to Taste
• Freshly Ground Black Pepper to Taste
• Cayenne Pepper to Taste
• 1 1/2 lbs. Pounded chicken breasts
• 1 1/2 Cups bread crumbs
• 1/4 Cup grated Parmesan Cheese
• Vegetable oil

Directions:

Beat the egss and add the garlic. Add the salt, black pepper, and cayenne pepper to taste. Cut the pounded chicken breasts into halves or thirds and coat thoroughly with the egg mixture. Cover and refrigerate 1 hour or even overnight.

Add the parmesancheese to the bread crumbs. Add salt, black pepper, and cayenne pepper to taste  and mix well. Spread the mixture on a plate. take a piece of chicken , removing excess egg, and thoroughly coat it with the bread crumbs.

Heat about 4 tablespoons of oil in a large skillet over medium heat. Place the coated chicken in the hot oil. Coat another chicken piece with bread crumbs and add it to the pan. Once golden on the one side, after about 4-5 minutes, flip the chicken over and cook another 4 minutes or until done. Remove the chicken and set aside on a plate lined with paper towels. Repeat procedure with the remaining chicken, adding more oil to the skillet as necessary.

Serve the chicken milanesa hot with salsa and rice, beans, elote con rajas, or any number of side dishes.

Recipe Posted by Lindsay