A chicken version of the famous veal schnitzel, these crusty cutlets are best served with wedges of tart lemon. Add capers and more butter to make a pan sauce for serving. If you can’t find chicken cutlets at the supermarket, simply take 2 skinless, boneless chicken breast halves and slice them in half horizontally before pounding thin.
- 4 chicken cutlets (about 1 1/2 pounds)
- 1/2 cup flour
- Salt and pepper, to taste
- 2 eggs, lightly beaten
- 1 1/4 cups plain breadcrumbs
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- Lemon wedges, for garnish
Pound the chicken cutlets to 1/8-inch thick.
Put the flour in a shallow bowl and season with salt and pepper. Lightly whisk the eggs in a separate shallow bowl and place the breadcrumbs in a third shallow bowl, then season the crumbs with salt.
Dredge the chicken in the seasoned flour, shaking off the excess. Then dredge in the egg and then coat it with the breadcrumbs. Place them on a sheet pan lined with parchment or wax paper and chill in the refrigerator for 5 minutes.
In a large nonstick or cast-iron skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter, whisking them together. Cook the chicken in batches until just cooked through and golden brown on both sides, about 4 to 6 minutes total. Add more oil and butter to the pan between batches. As you go, set chicken aside on a platter lined with a paper towel, tented with foil.
Serve the chicken with lemon wedges for garnish.