Chicken Milanese

Ingredients

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Lemon zest

  4 lemon or 16g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Bread crumbs

  Dry, grated, plain

  4 cup or 432g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

Directions

1. Mix mayonnaise, sour cream, half of the lemon zest, and lemon juice to make the sauce; set aside.
2. In a large shallow bowl, beat the eggs until blended; set aside. In a second bowl, combine bread crumbs, Parmesan, remaining lemon zest, oregano, 1 tsp salt, and half of the pepper. In a third bowl, whisk together flour, remaining salt, and remaining pepper.
3. Slice chicken breast halves horizontally into thirds and pound each to about 1/4" thickness. Dredge each piece first in flour, then in eggs, and finally in the bread crumb mixture, shaking off excess.
4. Heat 1/2" of oil in a nonstick frying pan over medium-high heat until hot but not smoking. Fry chicken in batches until golden brown and crispy. Drain on paper towels, sprinkle with salt, and serve with the prepared sauce.