Breaded Chicken Cutlets Recipe

How to make it

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• Using a meat pounder or mallet, pound the chicken breasts to an even 1/2-inch thickness.
• Dissolve the salt in 1 quart cold water in a gallon-szed ziplock bag. Add the cutlets and seal the bag.
• Refrigerate until the cutlets are fully seasoned, 30 minutes.
• Line a baking sheet with a triple layer of paper towels.
• Remove the cutlets and lay them in a single layer on the baking sheet.
• Cover with another layer of paper towels and press firmly to absorb the moisture.
• Allow the cutlets to dry for at least 10 minutes.
• Carefully peel the paper towels off the cutlets; sprinkle the cutlets with pepper and set them aside.
• Place bread crumbs in a shallow dish or pie plate.
• Spread the flour in a second shallow dish or pie plate.
• Beat the eggs with 1 tbsp olive oil in a third shallow dish.
• Working one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess.
• Then dip the cutlets into the egg, taking care to coat them thoroughly and allowing the excess to drip back into the dish for a very thin coating.
• Dip the cutlets into the breadcrumbs, pressing the crumbs with your fingers to form an even, cohesive crust on both sides of the cutlet. Place cutlets in a single layer on a wire rack and let dry for about 5 minutes.
• Meanwhile, heat 6 tbsp of oil in a heavy-bottomed 12-inch skillet over medium high heat until the oil shimmers.
• Lay two cutlets at a time in the skillet and cook until deep golden brown and crisp on the first side, pressing down with a wide metal spatula to help ensure browning, about 2 1/2 minutes.
• Using tongs, turn the cutlets over, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is a deep golden brown, 2 1/2 to 3 minutes.
• Set the finished cutlets on paper towels on a warmed plate in the oven while you cook the others in the same way.
• Serve with lemon wedges.