Chicken Milanese

Oct 14

After too many failed attempts at Pinterest recipes than I care to admit, I have learned one important thing about cooking: keep it simple. You don't need bacon in your cookies, leave thai food to the restaurants and breaded chicken should be an 8th wonder of the world. If you want to serve your guests a meal that is tried and true, this is the recipe for you. The chicken is moist and balances out the crunchy topping with just the right amount of seasoning. No back up plan needed.

Ingredients

1 cup bread crumbs
10 Ritz crackers
2 Tb Oil
4 - 5 chicken tenders or 3 chicken breasts
2 eggs
Flour
Salt and Pepper

Directions1. Crunch up the ritz crackers in a bowl. They don't have to be as thin as dust becuase some chunks are good... and just use a cup to smoosh those suckers.

1. Crunch up the ritz crackers in a bowl. They don't have to be as thin as dust becuase some chunks are good... and just use a cup to smoosh those suckers.
2. Spread about a cup of bread crumbs on a baking sheet with the crackers and the oil.
3. Mix it up and then throw it in the oven for ten minutes.
4. While your crumb mixture is in the oven, divide your eggs into one container and your flour into another. Add a dash of salt and pepper to the flour.
Once you start to smell the crumbs and crackers you know it's done. Don't be worried if you pull it out and the edges are burned. It gets me everytime! All you have to do is scrape those parts away - plus, the crunchier the better!
5. Place 2 - 3 chicken tenders in a ziploc bag but don't lock the top. Leave it open so the chicken can breathe while you do the next step.
6. Grab a sauce pan and bang those babies. When my husband saw me do this and knew I was going to post this recipe he announced that 'some people have a hammer for that sort of thing'. Well, if you do, that's awesome but I like using my pan just fine.
The chicken might not be perfectly shaped afterwards, but as long as it's still together, it's fine.