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Author Notes: This is a quick and easy fix full of flavor for lime lovers like me.
When I was 9 years old, I was having dinner with my family, and my brother (5 years older than me) told me to put lime on my rice because it would make it delicious. Being a trusty little sister, I did. He thought I'd squint my face and he would be able to get a good laugh out of it, but HAH joke was on him. I LOVED it! And on that day, my love for lime began ?
From then on, I started incorporating lime into my recipes.
My dad used to make me chicken or beef milanese when I was younger. He was the one who taught me to dredge in flour first, then eggs, then breadcrumbs to keep the crust nice and crispy. This might be no secret, but it was like shocking news to me!
I love breading my meat, not only does it keep the meat moist and juicy, it also locks up all the flavors inside. Using spices in milanese makes a lot more sense to me now! —Christiane Kang
- 4 bonesless skinless chicken breasts, preferably organic
- 2 limes
- 1 handful cilantro chopped
- 1 tablespoon chives minced
- 1 1/2 tablespoons ground cumin
- 1/2 cup all purpose flour
- 1 cup breadcrumbs
- 2 eggs beaten
- 2 tablespoons red pepper flakes
- salt and ground black pepper
- olive oil
- Place your chicken breasts in a mixing bowl
- Add zest of one lime and juice of two limes
- Add the cumin, cilantro, chives and season it with salt and pepper to taste
- Mix well to ensure all the breasts are evenly seasoned
- Place your flour, eggs and breadcrumbs in three separate bowls
- Season the breadcrumbs with red pepper flakes and a pinch of salt
- Dredge the chicken breasts, one by one, first in flour, second in eggs, then in breadcrumbs. Set aside
- Drizzle olive oil on a skillet, medium heat, and cook for about 7 minutes on each side or until they're crispy and golden. You don't want to deep fry them, so take it easy on the amount of oil