Breaded Chicken Cutlets
Martha Stewart
3 large eggs
coarse salt
1/3 cup flour
3 ½ cups fresh breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1 ½ pounds total)
lemon wedges, for serving
In a shallow dish, whisk eggs with ¼ tsp salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 tsp. salt. In a third shallow dish, season breadcrumbs with 1 tsp. salt.
In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. 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.
Increase heat to medium-high. Working in batches, add chicken to skillet: cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning to quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels, season with salt.