Milanesa de Pollo

---

o  6 oz boneless, skinless chicken breast  

o  ½ cup AP flour 

o  2 eggs, beaten 

o  4 oz  seasoned breadcrumbs  

o  8 oz Divino Sofrito Simmer Sauce

o  1.5 cups Frying Oil  

o  With a mallet, pound the chicken breast to ¼ inch thick.

o  Add the eggs to a large bowl and pour the breadcrumbs and flour onto separate plates.

o  Dredge the cutlet in the flour, coating both sides, and shake off any excess. Transfer the chicken to the egg and coat again, allowing any excess egg to drip off. Lastly, dredge in the breadcrumbs and transfer to a plate.

o  Heat the Divino Sofrito sauce in a small saucepan, reduce to about 6 oz and hold hot. Turn on your oven’s broiler.

o  Heat the oil to 350 F in a pan that is wide enough to hold the chicken comfortably. Fry on each side for about 1-2 minutes until the chicken is golden brown. Remove the chicken to a towel lined plate to remove any excess oil. Season with salt.

o  Spread 2 oz of the Divino Sofrito evenly over the cutlet. On an oven safe sheet tray, broil the cutlet until crust is golden brown. Apply the remaining sauce to a serving dish.

o  Transfer the cutlet to the dish and garnish with fresh parsley.