Parmesan Chicken Cutlet

Preheat a large skillet to medium heat with enough olive oil to coat the bottom of the skillet.

Meanwhile, sprinkle chicken with salt and pepper and set up a breading station. Arrange the flour in a shallow dish, then the egg, lightly beaten, in another, then the panko and parmesan, mixed together, in a third.

Prepare the chicken for frying. Gently dredge the chicken in the flour, tapping off any excess. Dip the floured chicken in the egg, then the panko mixture, pressing panko and parmesan to the chicken to help it stick. Place the chicken on a plate until ready to fry.

When the olive oil is hot but not smoking, place the chicken gently in the pan. Turn the heat up if it does not sizzle immediately, or down if the oil is smoking.

Fry the chicken for 5–7 minutes on each side until golden brown and cooked through. Adjust the heat as necessary so the oil does not get too cool or too hot.

Remove the chicken to a plate and slice if desired before serving. This recipe is easily multiplied, the only thing to remember is to not crowd the skillet when frying to ensure a crispy crust.