Chicken Thighs Milanese

This recipe was developed when I decided to use a boneless skinless chicken thigh, versus a plain chicken breast.  I never thought that a chicken cutlet could have more taste!! The yogurt helps keep the chicken moist and tender. You could substitute the yogurt for your standard egg.

Ingredients:

8 Boneless skinless chicken thighs
1 cup Plain Greek Yogurt
3-4 Tbsp Milk
2 cups Italian Flavored Bread Crumbs
1/4 cup Grated Romano Cheese
1 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 cup divided Olive Oil
Lemon wedges (optional)

Directions:

Preheat oven to 425 degrees. Drizzle a baking sheet with 1/4 cup of the olive oil.  Put the yogurt in a shallow bowl add milk and stir to thin yogurt.  Place bread crumbs into another shallow bowl.  To the bread crumbs add the rosemary, thyme, garlic, onion and cheese mix to incorporate. Lightly salt and pepper your chicken. Dredge the chicken in the yogurt, then directly into the bread crumb mixture covering all sides, continue until all pieces are done, place on baking sheet. Drizzle each piece of chicken with the remaining olive oil. Make sure each piece has enough space between each other, this is so they brown nicely. Cook for 20 minutes and then turn each cutlet over and cook for an additional 15 minutes.  Ovens vary so cooking time will. Serve with a wedge of lemon, squeeze the lemon over the chicken.  I served this with roasted potatoes and a green salad.

Buon Appetito!!