Chicken Milanesa

It's traditional to squeeze fresh lemon wedges over Italian-style, crispy-fried breaded chicken breast cutlets just before eating.

Recipe Ingredients:

1 cup plain bread crumbs
1 (2.29-ounce) packet MAGGI Creamy Corn Soup Mix
2 tablespoons finely chopped fresh parsley or cilantro
2 large eggs, lightly beaten
2 tablespoons milk
8 (about 2 1/2 pounds total) boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1/4 cup vegetable oil
Lemon wedges for accompaniment

Cooking Directions:

1. Mix bread crumbs, corn soup mix and parsley in shallow dish; set aside. Mix eggs and milk in a separate shallow dish.
2. Dip chicken pieces in egg mixture, then in crumb mixture, turning to evenly coat both sides with the crumb mixture.
3. Heat oil in large skillet over medium-low heat. Carefully place breaded chicken pieces one at a time in oil and cook for 2 to 3 minutes on each side or until golden and cooked through. Drain on paper towels and serve immediately.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.