INGREDIENTS:2 eggs, lightly beaten
½ cup whole milk
2-3 organic chicken breasts, halved
1 cup breadcrumbs
1 tsp garlic powder
1 tsp onion powder
⅛ tsp fresh cracked black pepper
½ tsp dried parsley
JF Spicy Salt
1 cup organic AP flour (sub almond flour)
1 tsp ghee
1 tsp olive oil
In a medium sized bowl, place two eggs lightly beaten and mix with whole milk. In another bowl place the breadcrumbs and season with garlic powder, onion powder, fresh cracked black pepper, dried parsley, and JF Spicy Salt. In another bowl, put the flour. Set these to the side.
Pat your cutlets dry and season both sides of your chicken breasts with JF Spicy Salt and fresh cracked black pepper. Carefully dredge your chicken through the egg mixture then the flour and then the breadcrumb mixture. Evenly coat the entire chicken breast.
In a large nonstick pan, heat the ghee and olive oil. Place the chicken breasts into the pan and cook on both sides at medium to high heat until golden brown on both sides. In between chicken breasts clean out your pan to avoid burnt breadcrumbs clinging onto your Milanese.
Take these from the pan onto a paper towel to get rid of excess oil then cool on a baking cooling rack. I prefer this served room temperature over a nice bed of dressed arugula and a drizzle of balsamic glaze and a lemon wedge.