Chicken milanese

If you're looking for a fancy way to make fried chicken, look no further. Giada has changed the way I view fried chicken. Your fork should be able to cut into these tender and juicy chicken breasts like butter. Perfect on top of pasta or on the side of rice or quinoa, and save the leftovers for some irresistible chicken sandwiches for lunch the next day!

Ingredients

1/3 cup all-purpose flour
2 eggs, beaten
3/4 cups Italian bread crumbs
1/3 cup grated Parmesan or Pecorino
2 teaspoons dried basil
1 teaspoon fresh or dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

Directions

Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.
Using 3 wide shallow bowls, add the flour to 1, eggs to another and to the third bowl combine the bread crumbs, cheese, basil, and thyme.
On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, pound the chicken until approximately 1/4 to 1/2-inch thick. This tenderizes the chicken and allows it to cook fast. Season the chicken with salt and pepper.
Lightly coat both sides of the chicken pieces in the flour, then dip both sides into the beaten eggs, allowing the excess egg to drip off. Coat the chicken on both sides with the bread crumb mixture, pressing gently to adhere.
In a large, nonstick saute pan, heat the half of the vegetable over medium heat. Add a few pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Add the rest of the vegetable oil for remaining pieces of chicken. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.