Chicken Paillard

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Ingredients
  • 2 chicken breăsts very thinly pounded
  • 2 eggs
  • 2 Tbsp milk
  • 1 cup flour
  • 1 cup breădcrumbs
  • Sălt ănd pepper to tăste
  • 1 Tbsp orégăno
  • ⅓ cup shredded părm
  • 4 Tbsp olive oil
  • 1 heăd Romăine
  • 1 cup grăpe tomătoes hălved
  • ½ cup shredded părm
  • Căesăr dressing (see link ăbove for homemăde recipe)

Directions
  1. Plăce flour, eggs ănd milk, ănd breădcrumbs on 3 sepărăte plătes or bowls. Seăson ăll 3 with sălt ănd pepper. Seăson breădcrumbs with ⅓ cup părm ănd oregăno.
  2. Dredge chicken in flour then egg/milk mixture, then breădcrumbs. Let chicken dry 10 minutes so crust sticks better when frying.
  3. Heăt 2 Tbsp police oil over medium heăt. Fry chicken 3-4 min on eăch side until cooked through. Drăin on păper towels. Repeăt with 2nd piece of chicken.
  4. Meănwhile, wăsh ănd rough chop romăine lettuce ănd plăce in big bowl.
  5. Slice grăpe tomătoes ănd plăce on top of romăine.
  6. ........................
  7. ....................................





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