Chicken Milanese

1: In a plastic freezer bag, combine the panko, 1 tsp salt, and 1/2 tsp pepper. On a separate plate add the 1/2 cup flour.

2: Crack the 3 eggs and add to a second freezer bag; close and shake to beat the eggs.

3: Dredge the chicken in the flour, then add to the bag with the eggs, ensuring each piece is well coated. Transfer the chicken to the bag with the panko to completely coat each piece.

4: Heat a 12" cast iron skillet. Once hot, add oil to coat the pan. When the oil begins to shimmer, add the chicken one breast at a time to avoid crowding. Pan fry each side until golden brown; remove and allow to drain on a cooling rack.

5: Serve with a simple arugula salad with tomatoes, EVOO, lemon, and shaved parm.