Chicken Milanese with Balsamic Glaze

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

3 eggs

2 cups Panko breadcrumbs

1 flour

3-4 boneless skinless chicken breasts

You'll need 3 bowls: In the first bowl, combine 1 cup of flour, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. In the second, beat the eggs together. Put the Panko in the third.

Cut each chicken breast into 2 chunks. Pound each half to about 1/2 inch thickness.

In a large saucepan, pour some cooking oil (I prefer peanut oil) about an inch deep. Heat on medium high while you get the chicken ready.

Dredge each chicken piece in the seasoned flour, then the eggs, then the Panko. Fry 1 or 2 pieces at a time, 2-3 minutes on each side. You want it a nice, deep golden brown. Mine is actually a bit light! I kept turning the heat up, bit by bit. It's pretty thin, so it should cook through quickly! Served drizzled with balsamic glaze.

Balsamic Glaze

Bring 1-2 cups of good balsamic vinegar to a boil in a small, heavy-bottomed saucepan. Add a generous pinch of sugar (per cup) and lower to a vigorous simmer. Let simmer 20-30 minutes, until reduced and thickened just a bit. (It should coat the back of a spoon when dipped) You can keep any leftovers in the fridge for up to 2 weeks.