Chicken Milanese

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  2 Egg, Whole, Large(88g)
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  1.3 cup Bread Crumbs, Panko, Dry
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  1 tbsp Italian seasoning
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  3 tbsp Vegetable oil
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  Flaky Salt, For Serving
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  Lemon Wedges, For Serving

Instructions

1. 1Working with 1 chicken breast at a time, place between 2 sheets of parchment paper and pound with a meat mallet to ¼-inch thickness. Season both sides with salt and pepper.
2. 2Beat the eggs in a shallow bowl. Combine the panko and Italian seasoning in a separate shallow bowl.
3. 3Dip each pounded chicken breast into the beaten egg, letting excess drip off, then press into the panko mixture to coat evenly on both sides.
4. 4Heat half the vegetable oil in a large skillet over medium-high heat until glistening, about 1 minute. Add 2 coated chicken breasts and cook undisturbed for 3–4 minutes until golden brown on the bottom. Flip and cook the other side for 3–4 minutes until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
5. 5Add the remaining vegetable oil to the skillet over medium-high heat and repeat step 4 with the remaining 2 chicken breasts.
6. 6Let all chicken rest on the plate for 5 minutes, then slice crosswise.
7. 7Divide the sliced chicken evenly into 4 airtight containers while warm. Store refrigerated for up to 4 days.
8. 8Serve with fresh lemon wedges and flaky salt.