How to Make Crispy Chicken Milanese

• 2 boneless skinless chicken breasts, cut in half crosswise
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• ¼ cup olive oil
• Shaved parmesan cheese, for serving (optional)
• Lemon wedges, for serving (optional)
• Fresh parsley, for garnish (optional)

1. 1

   Place pieces of chicken between sheets of plastic wrap on a cutting board and use a meat mallet to pound chicken into ¼-inch thick cutlets.

2. 2

   In a shallow dish, use a fork to whisk together flour, salt, and pepper. Beat eggs in a second shallow dish, and transfer breadcrumbs to a third.

3. 3

   Dredge a chicken cutlet first in flour mixture, then in egg mixture, and finish by coating evenly in breadcrumbs. Transfer the breaded chicken cutlet to a baking sheet, and repeat the breading process with the remaining chicken cutlets.
   

4. 4

   In a large skillet over medium-high heat, heat olive oil until shimmering. Pan-fry breaded chicken cutlets in oil, working in batches if necessary, until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.

5. 5

   Serve topped with parmesan and fresh parsley, with lemon wedges on the side.

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