Frango à milanesa

Ingredientes

• 1.5 lbs chicken cutlets (or chicken breasts cut in half horizontally & pound to an even thickness)
• salt
• black pepper
• 1/2 cup flour (all-purpose or gluten-free)
• 2 large eggs
• 2 Tablespoons water
• 1.5 cups panko breadcrumbs (gluten-free or regular)
• 1/2 cup grated Parmesan cheese
• Extra virgin olive oil (about 1/2 cup total may be needed)

Modo de preparo

1. 1

   Season the chicken cutlets generously on both sides with salt and pepper.

2. 2

   Set out three breading bowls, and add the flour in one bowl, the eggs and water in the next, and the panko breadcrumbs and Parmesan cheese in the third bowl. Whisk the eggs and water together until combined.

3. 3

   Coat each chicken cutlet in the flour, shake off the excess, then in the egg, shake off the excess, and then in the panko breadcrumbs-Parmesan mixture.

4. 4

   Heat olive oil in a large skillet over medium heat. When the oil is hot, add the chicken cutlets to the skillet in a single layer, cooking chicken in batches. Cook the chicken for about 4 minutes on each side, until golden and crispy. Transfer to a plate, cover with a foil and continue cooking the remaining chicken cutlets and add more oil if necessary after each batch.

5. 5

   Serve warm and with your favorite side or side salad.