Petto di Pollo alla Milanese

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Petto di Pollo alla Milanese

For two:

2 chicken breast, pound thin

2 eggs

1 cup of bread crumbs

1 cup of flour

1 cup fresh argula

1 lemon

1/2 cup of cherry tomato

2 TBSP olive oil

salt and pepper to taste

Whip the eggs in a bowl, coat the breast with light flour, coated with the eggs, and breaded with the bread crumbs.

In a pan, add the olive oil, heat the oil till medium hot point, and cook that chicken till nice and gold color.  Transfer to a plate topped with argula, topped with the cherry tomato.  Add salt and pepper, garnish with lemon wedge.