Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp fine sea salt
  • 2 large eggs
  • 1 tbsp heavy cream
  • 1.5 cups Italian seasoned breadcrumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup neutral oil (grapeseed or avocado oil)
  • 2 tbsp clarified butter or ghee
  • 1 fresh lemon, cut into wedges
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken from the center outward until it reaches a uniform 1/4-inch thickness.
  2. Set up a dredging station with three shallow bowls. In the first, whisk flour and sea salt. In the second, whisk eggs and heavy cream. In the third, combine Italian breadcrumbs and Parmigiano-Reggiano.
  3. Dredge each chicken piece in the flour, shaking off all excess. Submerge fully in the egg wash, then press firmly into the breadcrumb mixture to ensure a solid coating on both sides.
  4. Allow the breaded cutlets to rest on a plate for 5 minutes to help the coating adhere to the proteins.
  5. Heat the neutral oil and clarified butter in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  6. Fry the cutlets in batches, ensuring not to overcrowd the pan, for 3-4 minutes per side until deep golden brown and cooked through.
  7. Transfer cutlets to a wire cooling rack set over a baking sheet to maintain crispness. Garnish with fresh parsley and serve with lemon wedges.