Ingredients
Equipment
Method
- Lay each chicken breast flat and slice it horizontally into two thin cutlets. Place the cutlets between two sheets of plastic wrap and pound with a mallet to an even 1/4 inch thickness. Even thickness matters more than anything else here: a thick cutlet burns on the outside before the center is done.
- Pat both sides of every cutlet completely dry with paper towels. Season all over with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Set up three shallow dishes. First, the flour. Second, the beaten eggs. Third, the breadcrumbs tossed with the grated Parmigiano-Reggiano, chopped parsley, garlic powder, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub the cheese and crumbs together with your fingers so they combine evenly.
- Dredge a cutlet in the flour and shake off everything loose. Dip it in the egg and let the excess drip back into the dish for a few seconds. Lay it in the crumb mixture and press firmly on both sides with your palm so the cheese and crumbs fuse to the surface. Repeat with the rest.
- Transfer the breaded cutlets to a wire rack and let them rest 5 to 10 minutes. This sets the crust so it does not peel away in the pan.
- Heat the olive oil in a large skillet over medium heat until a pinch of crumbs sizzles steadily on contact, about 2 minutes. Add the butter if using and let it foam.
- Lay two cutlets in the pan without crowding them. Fry undisturbed for 2 to 3 minutes until the underside is deep golden brown, then flip once and fry another 2 to 3 minutes. The chicken is done at 165 F on an instant-read thermometer.
- Move the finished cutlets to a clean wire rack, not paper towels, so steam escapes and the bottom stays crisp. Sprinkle with a little salt while hot.
- Wipe the skillet if the crumbs have darkened, add fresh oil, and cook the remaining two cutlets the same way.
- Serve immediately, unsauced, with lemon wedges at the table for squeezing over each portion.