Milanesa de Pollo

    boneless skinless chicken breast butterflied and pounded thin 
    bread crumbs unseasoned (or panko, or soda cracker crumbs)
    PAM spray oil
    1/4 cup flour
    2 eggs
    1 teaspoons salt
    1 teaspoon each granulated garlic and granulated onion
    1/4 teaspoon ground pepper
   
    Preheat the oven to 350°F.

    Prepare a flat oven pan by lining it with tin foil.
    
    Prepare the chicken breast by trimming all fat and gristle and butterflying and pounding with a meat mallet until the halves are each about 1/4" thick.

    Put the flour in a shallow pan or plate. In a shallow dish beat the eggs with a little water. In a 3rd dish will be the breadcrumbs along with salt, pepper, garlic powder and onion powder. Dip the chicken in the flour, loosely coating it (it doesn't have to be perfect). Next dip the chicken in the egg wash covering both sides completely. Generously cover both sides of the chicken in breadcrumb mixture until well coated.

    Add to pan. Spray each piece with PAM and then flip and spray other side.
    
    At this point the pan can be refrigerated if necessary.

    Bake for 12-15 minutes, testing for doneness. To test, slit open the thickest section and check that the color is white throughout. Serve immediately.
    
    1 large chicken breast is a bit too much for Karen and Grant.