Chicken Milanese with Homemade Breadcrumbs

INGREDIENTS

2 baguettes

3 large eggs

2/3 cup all purpose flour

course salt and ground pepper

1 1/2 cup extra virgin olive oil

4 boneless skinless chicken breasts

1 lemon, quartered.

DIRECTIONS

1. Cut the crust from 2 baguettes (I like to use cracked wheat Italian bread). Cut bread into 1 inch cubes and pulse in a food processor in batches. This will form course crumbs. Spread the crumbs on a baking sheet and allow to dry at room temperature for at least an hour or as long as over night.

2. Preheat the oven to 200 and cook the bread crumbs in the oven being sure they don't burn by tossing them every few minutes or so.
Once bread crumbs are done to your liking (I usually leave them in for 5-10 minutes or so) remove from oven and allow breadcrumbs to to cool. Leave oven set at 200.

3. With the flat side of a meat pounder (you can use a heavy pot if you don't have one) pound the chicken between pieces of plastic wrap until about 1/4 inch thick.

4. Lightly beat 3 large eggs in a medium bowl and place the flour and breadcrumbs in separate shallow, wide dishes. Season the eggs, flour and chicken with course salt and ground pepper. One at a time, dip the cutlet into the flour, turn to coat and shake off the excess.Next dip into egg and remove letting the excess to drip off. Dip into breadcrumbs, pressing firmly allowing to adhere, Transfer to a plate, separate layers with parchment paper and refrigerate for at least 30 minutes. 

5.  Cooking 2 cutlets at a time, heat 1 cup extra virgin olive oil in a 12 inch skillet (oil should be between 1/4 and 1/2 inch deep) Be sure to make oil hot enough so the cutlets aren't greasy. Carefully place 2 cutlets into skillet and fry until both sides are golden brown, 3 1/2 to 4 minutes. Flip cutlets and fry until golden brown on other side.

6. Transfer chicken to a paper towel lined plate and pat off excess oil. Lightly sprinkle with course salt and ground pepper. Place in the over to keep warm. Repeat this with the remaining cutlets, skimming the brown bit from the bottom of the pan and adding more oil if needed.

7. Plate and serve with a fresh lemon wedge.