Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
In three separate 2" hotel pans - Place seasoned flour in the first one, eggs and milk in the next one, and the Bread Crumbs in the last one.
Using a whisk, beat the eggs and milk together until frothy.
Dredge each Pounded Chicken Breast into the seasoned flour.
Shake off excess, then submerge into egg wash.
Shake off excess, then dredge into bread crumbs, pressing down firmly to ensure adhesion and that the chicken is completely coated.
Place breaded chicken onto wire rack lined sheet trays.
Cover, label, date and let rest in refrigeration so the breading has a chance to adhere, about 20 minutes.
Once coating has set, place breaded chicken in between two sheets of patty paper.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
—