Chicken Milanese

This is adapted from Food and Wine and is a big hit in our house. Depending upon how big the chicken pieces are, sometimes I need to add an extra egg but start with these proportions and add more if necessary. I like to use pyrex shallow pie plates for the flour, eggs and panko because it makes it easier to dredge the chicken pieces.

1/2 cup flour
2 eggs beaten lightly with 1 T Dijon mustard
1 t cayenne pepper (if desired, I often leave it out)
1 1/2 cups panko crumbs
4 chicken breasts, trimmed and pounded to 1/4" (you can cut them in half if they are large)
olive oil or vegetable oil for frying (I prefer veg because it doesn't burn as easily but if you choose olive, make sure you don't use extra-virgin)
sliced lemons
spring greens tossed with lemon vinaigrette

If you want to use the cayenne pepper, add it to the egg mixture. Generously salt and pepper the chicken pieces; dredge them lightly in the flour then coat both sides with the egg mixture. Dredge them in the panko crumbs and set down on parchment or wax-paper lined baking sheets (you can do this earlier in the day-- stack them between sheets of parchment, cover and refrigerate so that they are ready for frying when you are ready). Heat about 1/2" of oil in a large frying pan and over high heat fry the chicken pieces for about 2 to 2 1/2 minutes per side. You may have to lower the heat a little if they are getting too brown. Serve with lemon wedges and lightly tossed salad greens.