- Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary (you are not deep-frying here, but pretty close)
- 2 eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1 1/2 cups plain bread crumbs or Kellogg's Corn Flake Crumbs that have been salted and peppered (see note)
- 4 boneless chicken breasts (about 1 1/4 pounds), rinsed and patted dry and pounded like crazy
- Add the oil to a large skillet set over medium-high heat.
- Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
- Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I've been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.
- Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.