Tuscan Chicken Milanese

3 tablespoons olive oil

2 tablespoons Tuscan Seasoning

2 tablespoons Parmesan reggiano, grated

1 cup panko

1 egg, lightly beaten

1 pound chicken cutlets (4- 1/4 pound cutlets)

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1. Heat the olive oil in a skillet over medium high heat.

2. In a shallow bowl add the egg.

3. In a second bowl, combine Tuscan seasoning, Parmesan reggiano and panko.

4. Dredge the chicken into the beaten egg and then into the panko mixture.

5. Add the chicken to the hot skillet - cook 3-4 minutes on each side, or until internal temperature reaches 160ºF.

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