This dish has the three requirements that I love for a weekday dinner: satisfying, delicious, and simple. For the chicken Milanese, I worked off of Giada di Laurentiis's pork Milanese recipe and made my own tweaks to it. The butter & corn rice was a creation of my dear friend and amazing cook, Natalia. The chicken cooks up very moist and tasty, and the rice is amazing...so buttery and with the great corn flavor. Enjoy!
1/3 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style bread crumbs
1/3 cup grated Parmesan cheese
1 lb. thinly-sliced chicken breasts
Kosher salt & freshly ground pepper
2 tablespoons butter
1/3 cup vegetable oil
1 lemon, cut in half
In three wide, shallow bowls, place the following: in bowl #1, the flour. In bowl #2, the beaten eggs. And in bowl #3, the bread crumbs and Parmesan cheese, whisked together to mix thoroughly. Season the chicken breasts with salt and pepper to taste. In a large saute pan, melt the butter in the oil under medium heat. While the butter melts and the oil gets hot, dredge each chicken breast in flour, then dip in eggs, allowing excess egg to drip off, and finally coat in bread crumb/Parmesan mixture, pressing the mixture in to coat well. Once the butter is melted and the oil is hot, place the chicken breast in the pan and cook thoroughly, about 7 minutes on each side or until the juices run clear. Remove cooked chicken breasts from pan and drizzle over the juice from half of the lemon.
Butter & Corn Rice
1 cup rice
2 cups water
3 tablespoons butter
1 15 oz. can of corn
Kosher salt to taste
Cook the rice in the water along with 2 tablespoons of butter. When rice is fully cooked, add the remaining tablespoon of butter and as much of the can of corn as desired (I use about 3/4ths of it). Add salt to taste and mix well. Allow the rice to continue to to warm under low heat until the corn is warm and and butter is fully melted.