BREADED LEMON CHICKEN CUTLETS (CHICKEN MILANESA)

Milanesa is a general term for a cut of meat pounded flat, breaded and fried. It is common in several Central and South American countries, but most of us just call it a breaded chicken breast. Serve these lemony cutlets over pasta, with a green salad, or as a sandwich.

serves 4

5 slices bread (crusts removed), torn into pieces
3/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
3 large eggs
2 garlic cloves, minced
1 tsp. grated zest and 2 Tb. juice from 1 lemon
2 boneless, skinless chicken breasts
Salt and pepper
1/2 cup canola oil (or reasonable substitute)

Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread and 1/4 cup cheese in food processor or blender until coarsely ground; transfer to shallow dish. Combine remaining cheese and flour in second shallow dish. Beat eggs with garlic and lemon zest in third shallow dish.

• Pat chicken dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with cheese-flour mixture, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.
• Heat 1/4 cup oil in large (12-inch) nonstick skillet over medium heat until just smoking. Fry half of cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Sprinkle cutlets with lemon juice. Serve.