Tuscan Italian-Breaded Chicken

Delicious to serve for any Holiday Meal; serve with Leek & Mushroom Ragu

Recipe Information


3 boneless skinless chicken breasts
2 cups Italian breadcrumbs
½ cup finely chopped Parsley
½ tsp. garlic salt
1-½ cups of milk
½ cup olive oil


  1. With the back of french cooking knife, pound chicken breast until flat and double the size.
  2. Cut each breast in half to total 6 pieces. In pie tin mix bread crumbs, Parsley and garlic salt until well mixed.
  3. In another pie tin add milk. Dip chicken breasts in milk and then coat both sides of breasts in bread crumbs.
  4. Set aside breasts. In large skillet add olive oil and heat until hot. In batches fry coated chicken breasts for three minutes on each side. Place cooked chicken on paper towel lined cookie sheet. Serve with Leek & mushroom ragu.

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