WHY THIS RECIPE WORKS: Breaded chicken cutlets, for all their apparent simplicity, can be problematic. Too often, they end up with either an underdone or burnt coating, which falls off the tasteless, rubbery chicken underneath. We wanted chicken cutlets with flavorful meat and a crunchy crust that would adhere nicely to the meat.
To ensure even cooking, we flattened the chicken breasts to ½ inch; thin enough to cook evenly, but thick enough to make a hearty, crisp cutlet. To prevent crust separation, we coated the chicken with flour, an egg and oil mixture, and flavorful, fresh bread crumbs. We then let them sit for five minutes to help set the crust. For the crispiest coating, we fried the cutlets in batches in vegetable oil. And for a tasty variation, we added Parmesan for a version of the classic Italian dish Chicken Milanese.
If you’d rather not prepare fresh bread crumbs, use panko, the extra-crisp Japanese bread crumbs. The chicken is cooked in batches of two because the crust is noticeably more crisp if the pan is not overcrowded. Note that these cutlets are a bit thicker than others in the chapter and should not be halved horizontally.
1. Use a meat pounder to pound the chicken breasts to an even ½-inch thickness. Sprinkle the cutlets with salt and pepper and set aside. Set a large wire rack over a large baking sheet and set aside.
2. Adjust an oven rack to the lower-middle position, set a heatproof plate on the rack, and heat the oven to 200 degrees. Process the bread in a food processor until evenly fine-textured, 20 to 30 seconds. Transfer the crumbs to a pie plate or shallow dish. Spread the flour in a second plate. Beat the eggs with 1 tablespoon of the oil in a third plate.
3. Working with one cutlet at a time, dredge each cutlet in the flour, shaking off the excess. Using tongs, dip both sides of the cutlets in the egg mixture, allowing the excess to drip off. Dip both sides of the cutlets in the bread crumbs, pressing the crumbs with your fingers to form an even, cohesive coat. Place the breaded cutlets on the wire rack and allow the coating to dry for about 5 minutes.
4. Meanwhile, heat 6 tablespoons more oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay 2 cutlets gently in the skillet; cook until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a metal spatula, about 2½ minutes. Using tongs, flip the cutlets, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is deep golden brown and crisp, 2½ to 3 minutes longer. Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven.
5. Discard the oil in the skillet and wipe the skillet clean with paper towels. Repeat step 4 using the remaining 6 tablespoons oil and remaining cutlets; serve with lemon wedges.
Though Parmesan is classic in this dish, use Pecorino Romano if you prefer a more tangy flavor. Keep a close eye on the cutlets as they brown to make sure the cheese does not burn.
Follow the recipe for Breaded Chicken Cutlets, substituting ¼ cup finely grated Parmesan cheese for an equal amount of bread crumbs.