Breaded Chicken Cutlets Serves 4 If you’d rather not prepare fresh bread crumbs, use panko, 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. We found it pays to use a premium brand of chicken. We particularly like Bell & Evans cutlets. 4 boneless, skinless chicken breasts (5 to 6 ounces each), tenderloins removed and reserved for another use, fat trimmed 1/2 cup kosher salt or 1/4 cup table salt 1/2 cup sugar 5–8 slices high-quality white bread, such as Pepperidge Farm, crusts removed and torn into rough 1 1/2-inch pieces Ground black pepper 3/4 cup all-purpose flour 2 large eggs 1 tablespoon plus 3/4 cup vegetable oil Lemon wedges for serving 1. Use rubber mallet, meat pounder, or rolling pin to pound chicken breasts to even 1/2-inch thickness. Dissolve salt and sugar in 1 quart cold water in gallon-sized zipper-lock plastic bag. Add cutlets and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Line rimmed baking sheet with triple layer of paper towels. 2. Remove cutlets and lay in single layer on baking sheet; cover with another triple layer paper towels and press firmly to absorb moisture. Allow cutlets to dry for 10 minutes. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1 1/4 cups fresh bread crumbs). Transfer crumbs to pie plate. Carefully peel paper towels off cutlets, sprinkle cutlets with pepper, and set aside. 3. Adjust oven rack to lower-middle position, set heatproof plate on rack, and heat oven to 200 degrees. Spread flour in second pie plate. Beat eggs with 1 tablespoon oil in third pie plate. 4. Working one at a time, dredge cutlets thoroughly in flour, shaking off excess. Using tongs, dip both sides of cutlets in egg mixture, taking care to coat thoroughly, allowing excess to drip back into pie plate to ensure very thin coating. Dip both sides of cutlets in bread crumbs, pressing crumbs with fingers to form even, cohesive coat. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry about 5 minutes. 5. Meanwhile, heat 6 tablespoons remaining oil in heavy-bottomed 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay two cutlets gently in skillet; cook until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 1/2 to 3 minutes longer. Line warmed plate with double layer paper towels and set cutlets on top; return plate to oven. 6. Discard oil in skillet and wipe skillet clean using tongs and large wad paper towels. Repeat step 5 using remaining 6 tablespoons oil and now-clean skillet to cook remaining cutlets; serve along with first batch with lemon wedges. ****************** Chicken Milanese 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 recipe for Breaded Chicken Cutlets, substituting 1/4 cup finely grated Parmesan cheese for an equal amount of bread crumbs. ****************** Pecan-Crusted Chicken Cutlets With Indian Spices Keep a close eye on the cutlets as they cook to make sure the nuts in the coating do not burn. If you prefer the pure flavor of pecans, feel free to leave out the spice mixture. Mix 1 teaspoon garam masala, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground coriander in small bowl. Follow recipe for Breaded Chicken Cutlets, rubbing each side of each cutlet with scant 1/4 teaspoon of spice mixture before dredging in flour, and substituting 6 tablespoons very finely ground pecans for an equal amount of bread crumbs. ****************** Breaded Chicken Cutlets with Garlic and Oregano Follow recipe for Breaded Chicken Cutlets, beating 3 tablespoons very finely minced fresh oregano leaves and 8 medium garlic cloves, pressed through garlic press, grated, or minced to puree, into egg mixture in step 3. ******************* Deviled Breaded Chicken Cutlets Follow recipe for Breaded Chicken Cutlets, rubbing each side of each cutlet with generous pinch cayenne before dredging in flour, and beating 3 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and 2 teaspoons very finely minced fresh thyme leaves into egg mixture in step 3.