Good Eating Tuesday: Lombardy Chicken & Corn on the Cob

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Here's something we had for dinner this week:
Lombardy Chicken & Corn on the Cob!
Lombardy is a region of northern Italy, which is perhaps where the name comes from. Dishes in that region of Italy are more meat-based & buttery.
For Chicken Lombardy, I buy packages of thin sliced chicken breast, though I think pork scallopini, which comes thin-sliced would work just as nicely.
You can, of course, slice & pound your own boneless chicken breasts if you prefer.
I use a mix of flour & cornmeal seasoned with salt & pepper (about half & half) to dredge the chicken slices before frying in butter. 
This gives a nicer crust then just flour.
For something so simple, Chicken Lombardy is deliciously cheesy and rich tasting!
The corn is something we got from the local farmers market held on weekends at a nearby plaza. Hubby picked up more ears at the Commissary last Sunday, so we grilled and enjoyed more corn for lunch today!
Tonight: left over Panda Express Chow Mean



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