Chicken Milanese

I'm in a bit of a hurry but before getting to the recipe I really just want to shove the fact that this is so freaking good in your face. It is so good I can't explain it. Maybe it's because it's paired up with the Peperoncini Cream Cheese Spread. I don't know what it is exactly, but it's the best. Try it TONIGHT. Please do, you won't be disappointed at all. This is a made up recipe so if it isn't how you normally do your chicken milanese, get over it and just eat the stuff. It's awesome.

I prefer to cube up the chicken and put it on top of toasted french bread and the spread and eat it open faced. But, you could turn it into a sandwich, or not even bother cubing it and turn it into a sandwich if you wanted. I was thinking this might even be an excellent appetizer if you used those small baguette slices and toasted them with the spread and the chicken on top. I would not socialize at any party where this was an appetizer. I'd be in the corner eating the entire time.

What you will need:

• 3 chicken breasts, fat trimmed
• Oil
• 1- 1/2 C panko bread crumbs
• 1 T Creole seasoning
• 3 eggs, lightly beat

Directions:

• Heat about 1/2" of oil in a large skillet to 375 degrees
• Pound the chicken down to about 1/2"
• Season both sides of each chicken breast with creole seasoning
• Dredge the chicken breast in the eggs
• Coat the chicken breast in the panko bread crumbs
• Fry the chicken about 7-8 minutes on each side until chicken has reached above 165 degrees
• Put in the oven at 375 degrees for about 5-10 minutes*

*This step is optional, but it tends to give the breading on the chicken an added "crunch."