I found this, she use to make this when I was younger. It is an old world recipe. I now you have to fry this but Olive Oil is very good for you.
POLLO ALLA MILANESE
2 Chicken breasts - the bigger the piece the better
2 eggs beaten
plain flour
8 tbsp of bread crumbs you can crush day old french or italian bread till it is finely powdered.
pinch of salt and black pepper
olive oil
open out your chicken breasts like a butterfly and pound until quite thin and season. This is important because if the chicken is too thick your breadcrumbs will burn and the chicken will be raw in the middle.
dip your chicken into the egg and then into breadcrumbs.
fill the base of a pan with olive oil and add your chicken. The key to getting the golden color is to cook it over a low heat.
add some chopped flat leaf parsley or rosemary. Add a lemon wedge squeeze or juice spritz over it.
When brown both sides slip a knife in the center if the chicken doesn't stick to the knife it is done take out over paper towel and soak the oil, slice in strips over bed of lettuce or as a full filet.
Grandma Wolfie to you all
allow me to change a few things here:
instead of plain flour, use whole wheat flour.
Instead of regular bread crumbs use bran flakes crunched up
Instead of cooking with olive oil which i apparantly found out recently isn't healthy to cook with (you can have it with salad), use canola or vegetable. oil and very little of it.
and the same thing can be done with Talapia (whitefish) instead of chicken breast. It makes it tastier to sautee it in tumeric (yellow powder).