Papaya & Mango Chicken Medallions

Preheat oven to 350 degrees.

Cover the surface of a cutting board with a sheet plastic wrap. Slice chicken breast in in half on a bias. Place each half of the chicken breast over the plastic, and then cover with another plastic sheet. Gently pound the covered breast with a flat-sided meat hammer until 1/8-inch thick.

In a medium-size bowl, whisk egg and milk together. Put flour into a separate medium-size pan. In a third separate medium-size pan, combine the breadcrumbs, chopped fresh parsley, and dried herbs.

While you’re heating the canola oil in a skillet, season chicken with salt and pepper to your liking. Lightly dust the chicken medallions in the flour, then submerge in the egg wash, then directly coat with the panko breadcrumb mixture. Place breaded chicken medallions directly into the hot oil. Let medallions cook until golden brown on each side, turning once or twice. Remove from skillet and finish cooking on a baking pan in the oven for 5-8 minutes. Serve with Papaya and Mango Relish.