- 4
Ingredients
- 3 large eggs
- coarse salt
- 1/3 cup all purpose flour
- 9 slices white bread
- 1 cup vegetable oil
- 8 thin chicken cutlets (about 1 1/2 lbs total)
- lemon wedges, for serving
Preparation
Step 1
1. Pulse 9 slices white bread in food processor until fine crumbs form. Makes 3 1/2 cups of breadcrumbs.
2. In a shallow dish, whisk eggs with 1/4 tsp salt; let stand 5 min. In another shallow dish, season flour with 1/4 tsp salt. In third shallow dish, season breadcrumbs with 1 tsp salt.
3. In a large cast iron skillet or other heavy deep skillet, heat oil over medium heat. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg(letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
4. Increase heat to med-high heat. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 min. Turn with tongs; cook until browned and opaque throughout, 2-3 min more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.