File:Chicken Milanese Parmesan 2019.webm

• 6 1 / 2 tsp olive oil • 1 large shallot, chopped • 1/4 tsp salt • 1/4 tsp pepper • 1/4 cup dry red wine • 1/2 cup basil leaves, chopped • 1/2 cup panko breadcrumbs • 1/4 cup parmesan cheese, grated • 4 boneless skinless chicken breasts (1 1 /2 lb) • Melted butter • 1/2 cup Tomato Sauce

Directions:

Heat 2 tsp of olive oil over medium heat in a large non-stick frypan. Add shallots, salt and pepper and cook for 5 minutes or until shallots are tender, stir frequently. Mix in wine, cook 30 more seconds. Mix breadcrumbs and cheese in a medium mixing bowl. Using the same frypan, heat the rest of the olive oil over medium heat. Coat all sides of chicken breasts in melted butter. Dip and flip chicken breasts in breadcrumb mixture bowl until breasts are evenly covered in mixture. Remove shallots mixture and drain for topping Place prepared chicken breasts in frypan and cook each side for 7 minutes each.