Chicken Milanese

This is such a yummy meal! It was perfect to make using the overabundance of garden tomato’s we have as summer winds down.

Ingredients:

• 1/2 Onion chopped
• 5 large tomatoes chopped
• Fresh basil chopped
• Vinegar
• Olive oil
• Salter
• Pepper
• Whole wheat flour
• Italian styled bread crumbs
• Parmesan cheese
• Eggs
•  

Directions:

For Bruschetta Topping:

Add all of your chopped veggies and basil to a bowl. Add salt and pepper to taste. Add 2 tablespoons of olive oil and 2 tablespoons vinegar. Mix until combined. Store in refrigerator while you make your chicken. This will let all the flavors marinate.

For Chicken Cutlets:

• Pound chicken cutlets until they are thin or simply buy thin chicken cutlets.
• Fill frying pan ¼ of the way with olive oil. Heat pan.
• While pan is heating get out three bowls. Fill one bowl with whole wheat flour. Fill the next bowl with 5 eggs and 2 tablespoons water, whisk. Fill the next bowl with 1 cup bread crumbs and 1 cup grated parmesan cheese, mix until combined.
• First place chicken cutlets in the whole wheat flour bowl. Once the entire chicken is coated in flour, place the chicken in the egg mixture bowl and coat the entire chicken with egg. Then place the chicken in the cheese & bread crumb bowl. Make sure the entire chicken is coated with the cheese and breadcrumb mixture.
• Place the chicken in the heated oil pan. Turn over the chicken when the underside starts to brown. **CAUTION** be extremely careful when cooking with hot oil. The oil can pop out of pan and is extremely hot. If this starts to happen, turn your heat down.
• Once chicken is cooked thoroughly and is no longer pink inside, place chicken cutlet on a paper towel to soak up the excess oil.
• Top chicken the with the bruschetta topping and some cubed/chopped mozzarella cheese.
• Enjoy!