• 4 thin boneless chicken breasts
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 cup Panko (Japanese-style) breadcrumbs
  • 1/2 teaspoon Slap Ya Mama seasoning
  • 1 tablespoon dried parsley
  • 1 fresh tomato, sliced
  • 4 slices Provolone cheese
  • 2 tablespoons salted butter
  • 1/2 cup olive oil

Sunday afternoon. October is here and the weather is calling Mike and I outdoors. In need of a quick and flavorful dinner I chose to make Chicken Milanese. So delicious, quick and flavorful this was the perfect Sunday lunch.

Between two sheets of plastic wrap, pound chicken breasts thin. I love buying already thin chicken breasts, but I still pound them with a mallet just a bit. Purchasing thin chicken breasts also reduces the cooking time.

In a bowl, beat together eggs and lemon juice.

On a plate, mix together breadcrumbs, Slap Ya Mama and parsley flakes.

Dip flattened chicken into egg mixture and then into seasoned Panko breadcrumbs. Place on a plate and continue breading all other chicken breasts. (If you do not want to fry up right away, you can refrigerate).

Preheat your oven to 350 degrees. Heat olive oil and butter in a frying pan and brown each chicken breast about three minutes per side. Place in a baking dish and cover each piece with two slices of tomato and a slice of provolone cheese. Bake in the oven until the tomato has softened and the cheese has melted. Enjoy!

Today Mike and I enjoyed Cavatappi with Tomato and Garlic with thsi chicken recipe. Did not have cavatappi pasta so used angel hair instead…delicious!