Name: Lemon Parmesan Chicken Milanese
Ingredients: 1/2 oz. Olive oil; 1/2 oz. Butter; 1 each Lemon Parmesan Chicken Cutlet; Salt and black pepper, as needed; 1 oz. Italian lettuce blend; 1 oz. Lemon Vinaigrette (see recipe); 1/2 oz. Grande Shaved Parmesan; 2 each Lemon wedges, fresh; 4 oz. Lemon juice, fresh; 2 oz. White wine vinegar; 2 tsp. Sugar; 1 tsp. Kosher salt; 1/2 tsp. Black pepper; 8 oz. Olive oil; 8 oz. Flour, all-purpose; 2 tsp. Kosher salt; 1 tsp. Black pepper; 4 Eggs, large; 2 oz. Water; 9 oz. Panko (Japanese breadcrumbs); 8 oz. Grande Grated Parmesan; 1 tbsp. Lemon zest, fresh; 12 each Boneless, skinless chicken cutlets, 6 to 8 oz. each, pounded 1/4-inch thick

Instructions

Lemon Parmesan Chicken Milanese

Heat 1 tbsp. each: olive oil and butter in large skillet; add 1 Lemon Parmesan Chicken Cutlet. Sauté over medium heat for 3 to 4 minutes on each side, or until golden brown and fully cooked; season with salt and pepper and arrange on plate.
Combine 1 oz. lettuce blend and 2 tbsp. Lemon Vinaigrette in bowl and toss to blend. Portion over chicken; top with 1/2 oz. Grande Shaved Parmesan. Garnish with 2 lemon wedges.

Lemon Vinaigrette

Combine all ingredients in container and whisk to blend.

Lemon Parmesan Chicken Cutlets

Combine 8 oz. flour, 2 tsp. salt and 1 tsp. black pepper in half-size hotel pan; mix to blend.
Combine 4 eggs and 2 oz. water in half-size hotel pan; whisk to blend.
Combine 9 oz. breadcrumbs, 8 oz. Grande Grated Parmesan and 1 tbsp. lemon zest in half-size hotel pan; mix to blend.
Dredge cutlets in flour mixture; shake excess. Dip in egg mixture; drain excess. Dredge in panko mixture; shake excess. Transfer to sheet pans, cover and chill to hold.

Note

Yield: One serving

Yield: 14 oz. (14 servings)

Yield: 12 cutlets (12 servings)

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Lemon Parmesan Chicken Milanese