Ingredients 4 large skinless, boneless chicken breast halves 1 cup milk, or as needed 1 cup bread crumbs 1 cup grated Pecorino Romano cheese 2 tablespoons chopped fresh parsley 1 cup olive oil salt and
My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!