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Author Notes: This is the classic Chicken Milanese, but with a German-American Milwaukee touch. Pretzel rolls from Miller Bakery in Milwaukee are the best available. We love them so much we never have them leftover, so I buy extra in order to make this family-favorite dish. —avimom
- 6 thin chicken breast cutlets
- 2-3 stale pretzel rolls, torn into very small breadcrumbs
- 2 eggs, beaten
- flour for dredging
- 1 lemon, zested
- 1 large clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- Combine the breadcrumbs, herbs, lemon zest, garlic, and cheese in a shallow dish, mixing well.
- Heat the olive oil in a medium saute pan over medium-high heat.
- While oil heats up, dredge the chicken cutlets in flour, then dip in egg, then dredge in breadcrumb mixture.
- Cook the cutlets in the hot pan, browning to a deep golden brown on each side. The thin cutlets will cook through quickly, so start with a hot pan and be attentive or else they will get too brown and dry out.
- Serve whole cutlets hot over long pasta. For true Milwaukee flavor, first lightly toss the cooked pasta in a mustard vinaigrette. Serve with a nice German Pilsner.
- This recipe was entered in the contest for Your Best Stale Bread
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