Milanese Lemon Chicken

Ingredients

½ cup SOOC Milanese Gremolata Olive Oil (plus additional for frying)
¼ cup SOOC Sicilian Lemon Balsamic Vinegar
2 tsp SOOC Garlic Medley Sea Salt
Fresh cracked Pepper
4 boneless skinless Chicken Breasts
½ cup Italian seasoned dry Bread Crumbs
¼ cup Panko (Japanese bread crumbs)
2 Tbsp freshly grated Parmigiano-Reggiano Cheese
1 Egg
Optional: Fresh arugula or Angel hair pasta
Optional: Lemon wedges and fresh Parsley

Directions

Pound 4 boneless chicken breasts until thin.

Whisk together Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar, Garlic Medley Sea Salt, and cracked pepper.

Place chicken in marinade, cover and place in refrigerator for 6 hours - overnight. The longer the marinate time, the more flavorful the chicken.

In a shallow bowl, combine the bread crumbs, panko, parmigiano cheese, and additional fresh cracked pepper if desired.

Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumb mixture.

Heat a medium skillet with a ¼ inch of Milanese Gremolata Olive Oil. Fry 1-2 chicken breasts at a time. Place chicken on the first side for about 2 minutes, flip, and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.

Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.

Serve chicken on a bed of fresh arugula or angel hair pasta. Add a squeeze of lemon and a few sprigs of fresh parsley and enjoy!