Tuesday, June 8, 2010

Chicken Milenesa

This is a simple one. I love Milenesa made with thin steak, so we tried the same theory with chicken, which we always have on hand (thank you Costco!).
Pound boneless skinless chicken breasts to 1/4 inch, or butterfly cut the chicken breast
Dredge in lightly beated egg mixture, then seasoned bread crumbs.
Fry in 1/2 inch of hot vegetable oil in nonstick skillet, flipping half way through until brown on all sides and cooked through.
Drain on paper towels or cookie rack.
Serve with broccoli and seasoned red potatoes.

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