Milanesa de Pollo

    boneless skinless chicken breast butterflied and pounded thin 
    bread crumbs unseasoned (or panko, or soda cracker crumbs)
    (try half a sleeve of soda crackers ground fine)
    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.
    
    ALTERNATIVE
    
    For the Marinade
    250 ml of milk
    Ground black pepper to taste
    1/4 teaspoon of onion flakes
    30 ml of soy sauce or Worcestershire sauce
    1 egg
    Half a kilo of bread crumbs for breading
    1 kilo of chicken breast steak
    
    In a large bowl, add the milk, black pepper, soy or Worcestershire, onion flakes or granulated onion, and egg. Mix and then add all of the meat, one at a time so they all are exposed to the marinade.
    
    Put bread crumbs on a plate or shallow pan or dish with a rim, and bread the meat one piece at a time. 
    
    chicken milanesas for which we are going to use a kilo of milanesas. I ordered them here in steaks, this is the chicken breast, so we add a quart of milk in a container to start making our marinade. We are going to put ground black pepper in it. Also onion flakes. We are going to put soy or Worcestershire sauce and an egg in it. Then stir it up and put our breasts in and let it marinate for 20 minutes.
    
    When the chicken breasts are marinated, each piece will be breaded in the breadcrumbs. Try Progresso Garlic and Spices.
    
    To a frying pan add oil. When it is very hot add the milanesa. Season with a little salt to taste. When each piece is done on one side turn it over and let cook until golden. Remove to a paper towel which will absorb the cooking oil.
    
    Serve with lettuce vegetables a little bit of avocado
    
    
    Milanesa de Res
    
    1 pound of top round sliced thin (QFC)
    flour (1/4c < amount < 1/2c)
    add garlic pwd onion pwd and cumin to flour (1/2-1/2-1/4)
    2 eggs < amount < 3 eggs
    original bread crumbs (Kroger)
    
    beef was surprisingly thin
    spray 2 flat sheets/pans with PAM
    lay out 3 pie plates
    after meat is all breaded and layed out spray top with PAM
    
    350°F oven for 10 minutes
    
    served with torta rolls, thin-sliced lettuce, crumbled queso fresco, salsa, sliced white onion, chopped cilantro garnish
    plated with black refried beans and Mexican rice
    
    consider
    
    chile powder
    oregano
    paprika