chicken milanese

1 lb boneless skinless chicken breasts

2 large eggs

1 cup seasoned Italian breadcrumbs

6 tbsp canola oil, divided

5 tbsp salted butter

½ cup dry white wine

1 lemon, zested and juiced

pinch of salt

8 oz block whole milk mozzarella cheese, thinly sliced

4 long hot peppers, whole

Total Time 1 hour

Preheat oven to broil.

Place each chicken breast in between two sheets of parchment paper. Pound flat using a rolling pin or meat tenderizer.

On a small, flat plate, beat the eggs. On a separate plate, spread the breadcrumbs out. Dip each chicken breast first in the beaten egg and coat on both sides. Then take the egg coated chicken and place it on the breadcrumbs, coating it on both sides.

Heat 2 tbsp of oil on medium-low in a large frying pan on the stove top. Fry the chicken, one breast at a time, until lightly browned on both sides, about 4 minutes. Add 1 tbsp of oil each time you add a breast to the pan. Transfer to a plate lined with a paper towel. Once all chicken is browned, transfer to a baking dish.

Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the wine, lemon zest, and juice and bring to a low boil. Add a pinch of salt, reduce heat to low, cover, and simmer for about 10 minutes until reduced by half. Pour over the chicken breasts.

Place the slices of mozzarella over the top of the chicken breasts. Place 1-2 peppers on top on the cheese on top of each chicken breast. Broil for about 10 minutes until the cheese is melted and lightly browned around the edges.