Breaded Chicken Cutlet

Step 1

Slice each chicken breast horizontally into two thin cutlets. Place between plastic wrap and pound to an even 1/4-inch thickness.

Step 2

Set up three shallow dishes: one with the 1/2 cup flour, one with the 2 beaten eggs, and one with the 1 cup breadcrumbs mixed with the 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.

Step 3

Dredge each cutlet in flour, shaking off excess, then dip in egg, letting excess drip off, then press into breadcrumbs to coat evenly.

Step 4

Heat the 1/2 cup oil in a large skillet over medium-high until shimmering, about 2 minutes. The oil should sizzle when a breadcrumb is dropped in.

Step 5

Fry cutlets in a single layer without crowding, about 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).

Step 6

Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges or your favorite sauce.