Ingredients

• 2 large boneless, skinless chicken breasts (about 2 lb)
• ¾ cup all-purpose flour
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 3 large eggs
• 3 cloves garlic, finely grated
• 3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
• 2 cups plain dry breadcrumbs (or half panko)
• Vegetable oil, for frying (about 1½ cups)
• 2 lemons, cut into wedges

Instructions

1. Slice each chicken breast in half horizontally to make 4 thin pieces, then cut the largest ones in half so you have 5 or 6 cutlets. Cover with plastic wrap and pound to an even ¼ inch thick.
2. Set up three shallow dishes: flour mixed with ½ teaspoon salt and the pepper; eggs beaten with the garlic, parsley and remaining ½ teaspoon salt; and the breadcrumbs.
3. Dredge each cutlet in flour and shake off the extra, dip it in the egg, then press it firmly into the breadcrumbs on both sides. Lay the breaded cutlets on a sheet pan.
4. Heat the oven to 200°F and set a wire rack on a second sheet pan. Pour about ½ inch of oil into a 12-inch skillet and heat over medium-high until a pinch of breadcrumbs sizzles immediately.
5. Fry 2 cutlets at a time for 3 to 4 minutes per side, until deep golden brown. Cut into the thickest cutlet: the chicken should have no pink in the center and the juices should run clear. Move to the rack in the oven to stay warm.
6. Repeat with the rest of the cutlets, adding a little more oil between batches if needed. Serve hot with lemon wedges.

Notes

• Make it with beef: use ¼-inch slices of top round and fry about 2 minutes per side.
• To freeze, layer breaded uncooked cutlets between parchment and freeze for up to 2 months. Fry from frozen, adding 1 to 2 minutes per side, and cut in to check that the center is cooked through.
• Leftovers keep 3 days in the fridge. Reheat on a sheet pan at 400°F for 8 to 10 minutes, until steaming hot.