twist on chicken milanese

my mom made chicken milanese when we were kids. of course, i had no idea it was called chicken milanese, i just knew it was delicious (and my favorite!) chicken. it was sort of fascinating to watch all the dipping and coating and frying that made it crispy on the outside and juicy on the inside. as a mom all the dipping and coating and frying requires a careful eye with a curious toddler under foot. as i gingerly placed the chicken tenders in hot oil, atty managed to rip open a trash bag and smear tomato sauce all over himself, the floor and the wall  (and i even did the dipping and coating during naptime to minimize the chaos). ah well it was worth it to see atticus taste the chicken for me and without prompting do the yummy in the tunmy rub he usually saves for thin mints and juice.

Recipe: Chicken Milanese

Ingredients:

1 lb organic chicken tenders

2 organic eggs

1 tbsp water

1/2 cup flour

1 cup panko

1/3 cup parmesan

1 tbsp lemon sea salt

1/2 tsp pepper

1 cup organic milk

1 tbsp vinegar (I used fig vinegar!)

1/4 cup olive oil

Method

mix milk and vinegar in a bowl, let sit five minutes. add chicken. let marinate in the fridge for an hour

in three bowls: add flour and pepper (1), eggs and water (2), panko, parmesan and lemon sea salt (3)

using tongs dip the chicken in bowls 1-3 and place on a foil-lined pan. 

cover pan with plastic wrap and refridgerate until ready to use.

warm olive oil for about 5 minutes on medium heat

place chicken tenders gently in oil, let cook about 2-3 minute per side

place on cooking rack to cool