Chicken Milanese

1 egg
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices
1 cup of plain breadcrumbs
1/3 cup grated parmigiano reggiano cheese
Zest of one lemon
1 tsp. fresh cracked black pepper
1 tsp dried thyme
Olive oil

In one shallow soup sized bowl, whisk together the egg and milk.

Place the breadcrumbs, cheese, lemon zest, pepper and thyme in another similarly shaped bowl and stir until they're well incorporated

Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.

Dip the chicken in the egg/milk mixture, one piece at a time and let any excess drain off the meat.

Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.

Cook on one side for 4-5  minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.

Place the cutlets on a paper towel to drain off excess oil before serving.

You can squirt them with lemon juice before serving if desired.