Crispy Chicken Cutlet

Cut the chicken in half to make 4 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.

Line up your assembly line with the flour mixed with a pinch of salt and pepper, beaten eggs, and breadcrumbs mixed with parmesan cheese.

Heat olive oil in cast iron skillet over medium heat (or slightly lower than medium if your stove is strong).

Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly.

Place in the hot pan for 3 minutes each side. Repeat with the rest of the cutlets.

Serve with a squeeze of lemon and an arugula salad on top. (I just did arugula, olive oil, balsamic and shaved parmesan.)