4 boneless, skinless chicken breasts (6-8 oz each)
Salt and pepper
Flour for dredging
3 large eggs, beaten and seasoned with salt and pepper
1 cup fine dry breadcrumbs
½ cup panko breadcrumbs or homemade course breadcrumbs
½ cup finely grated Parmigiano-Reggiano cheese
Freshly grated nutmeg
Olive or Canola oil, for shallow frying
2 lemons, halved and caramelized or cut into wedges
-Butterfly and pound chicken breasts into cutlets. Season cutlets with salt and pepper on each side.
-Preheat oven to 250◦F. Place a cooling rack on a baking sheet to keep culets warm while preparing them in batches.
-Set up a breading station using 3 shallow bowls: (1st) flour then (2nd) eggs then (3rd) the fine breadcrumbs with Parmigiano-Reggiano cheese and a few grates of nutmeg.
-In large skillet heat 1/8 to 1/4 inch of oil over medium to med-high heat. Coat chicken in flour, shaking off excess, then coat in egg, draining off excess, and finally coat evenly in the crumb mixture. Working in batches of 1 or 2 at a time, shallow fry the cutlets on each side until deep golden. Keep warm in oven while frying the remaining cutlets.
-Serve chicken with the caramelized lemon or wedges for squeezing.