Hey George - a recipe you might like
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This is the Chicken Milanese I made last night, but it uses mayo instead of egg. Easier, faster and done in the oven. Sauteeing is fine, but this is easier and more reliable. A sauteed breaded chicken can go from underdone crust to overdone crust in a few seconds. I would cut down on the mayo next time. It's really too much. You could likely use egg too and then as I did add Italian seasoning to the bread crumbs.
https://www.allrecipes.com/recipe/52005/tender-italian-baked-chicken/
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This is the Chicken Milanese I made last night, but it uses mayo instead of egg. Easier, faster and done in the oven. Sauteeing is fine, but this is easier and more reliable. A sauteed breaded chicken can go from underdone crust to overdone crust in a few seconds. I would cut down on the mayo next time. It's really too much. You could likely use egg too and then as I did add Italian seasoning to the bread crumbs.
https://www.allrecipes.com/recipe/52005/tender-italian-baked-chicken/
@Mik said in Hey George - a recipe you might like:
This is the Chicken Milanese I made last night, but it uses mayo instead of egg. Easier, faster and done in the oven. Sauteeing is fine, but this is easier and more reliable. A sauteed breaded chicken can go from underdone crust to overdone crust in a few seconds. I would cut down on the mayo next time. It's really too much. You could likely use egg too and then as I did add Italian seasoning to the bread crumbs.
Yeah. Made it tonight. Mrs. George approves.
I used mayo, garlic powder, parm, and panko. Came out really good, but the 25 minute cook time is a woeful underestimate if the chicken breast is thick. It took about 45 minutes to get to 165 degrees.
I forgot to add italian seasoning - next time.
Nevertheless it was good.
Definitely a "will do again" recipe.
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