- 2 Egss
- 1 Clove Garlic Minced
- Salt to Taste
- Freshly Ground Black Pepper to Taste
- Cayenne Pepper to Taste
- 1 1/2 lbs. Pounded breasts
- 1 1/2 Cups crumbs
- 1/4 Cup grated Parmesan Cheese
- Vegetable oil
Beat the egss and add the garlic. Add the salt, black pepper, and cayenne pepper to taste. Cut the poundedbreasts into halves or thirds and coat thoroughly with the egg mixture. Cover and refrigerate 1 hour or even overnight.
Add the parmesancheese to thecrumbs. Add salt, black pepper, and cayenne pepper to taste and mix well. Spread the mixture on a plate. take a piece of , removing excess egg, and thoroughly coat it with the crumbs.
Heat about 4 tablespoons of oil in a large skillet over medium heat. Place the coatedin the hot oil. Coat another piece with crumbs and add it to the pan. Once golden on the one side, after about 4-5 minutes, flip the over and cook another 4 minutes or until done. Remove the and set aside on a plate lined with paper towels. Repeat procedure with the remaining , adding more oil to the skillet as necessary.
Serve themilanesa hot with and rice, , elote con rajas, or any number of side .
Posted by Lindsay