• 3 (6-8 ounce) boneless, skinless chicken breasts
• salt, pepper
• 1 cup bread crumbs
• 1/3 cup flour
• 2 large eggs
• 1/4 cup oil

• Cover chicken breasts with plastic wrap and pound to even 1/2-inch thickness with meat pounder.
• Pat cutlets dry, with paper towels and season with salt and pepper.
• Place bread crumbs to a shallow dish.
• Place flour in second shallow dish.
• Lightly beat eggs in third shallow dish.
• Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg mixture, allowing excess to drip off; and coat with bread crumbs,pressing gently to adhere.
• Transfer to plate and let sit for 5 minutes.
• Set wire rack in rimmed baking sheet and cover half of rack with triple layer of paper towels.
• Heat oil in non-stick skillet over medium-high heat until shimmering.
• Place 2 cutlets in skillet and cook until deep golden brown and crisp, about 2 1/2 minutes per side.
• Place cutlets on paper towel-lined side of prepared wire rack to dry, about 15 seconds per side.
• Move cutlets to unlined side of wire rack and transfer to oven to keep warm.
• Repeat with the remaining cutlets.

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