Chicken Cutlet

Ingredients

• 2 pounds boneless skinless chicken breasts – halved horizontally and pounded to 0.25 inch thick
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 3 large eggs – beaten
• 0.5 cup Parmesan cheese – finely grated
• 2 cups dry breadcrumbs
• 0.75 cup vegetable oil
• 1 medium lemon – cut into wedges (for serving)

Instructions

1. Place the boneless skinless chicken breasts between sheets of plastic wrap and pound evenly to 0.25 inch thickness. Season both sides with the kosher salt and black pepper.
2. Set up three shallow dishes: add the all-purpose flour to the first; add the eggs to the second; in the third, combine the dry breadcrumbs and the Parmesan cheese.
3. Dredge each piece of chicken in flour, shaking off excess; dip in eggs, letting excess drip; then press firmly into the breadcrumb-Parmesan mixture to coat all sides. Set coated cutlets on a wire rack and rest 10 minutes to help the crust adhere.
4. Heat the vegetable oil in a large (12-inch) skillet over medium to medium-high heat until shimmering, about 350°F if using a thermometer.
5. Fry 2 cutlets at a time without crowding until deep golden brown, 3–4 minutes per side, adjusting heat to maintain gentle sizzling; the chicken is done when the crust is crisp and the center reaches 165°F. Transfer to a clean wire rack to drain and repeat with remaining cutlets.
6. Serve immediately with lemon on the side, cut into wedges.