Chicken Cutlets Milanese

2/3 chicken breast, boneless, skinless (obviously I used a whole breast . . . LOL)
1 large egg
2 tbsp bread crumbs
1 tbsp butter
1 tbsp canola oil
salt and pepper to taste

Tenderize the chicken by flattening the cutlets using a meat pounder. Slice breast horizontally into 2-3 cutlets.

Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. dip one cutlet at a time in the egg, let the excess egg drip off before coating the cutlet with bread crumbs. Turn the cutlets to coat both sides, then set them aside.

Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 minutes on each side. Add salt and pepper. Serve on the warmed plates.

Any remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Serves 2

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