Chicken Cutlets

Preparation

1. Step 1

   Pat the chicken breasts dry with a paper towel, then carefully slice each in half horizontally to form two thin cutlets. Using a meat mallet or a rolling pin, pound the cutlets until they are somewhere between ⅛- and ¼-inch thick. Season the chicken all over with ½ teaspoon salt and ¼ teaspoon pepper.

2. Step 2

   Place the flour in a shallow bowl or rimmed plate. Crack the eggs into a second bowl and beat them with a fork. In a third bowl, combine the panko, Parmesan, garlic powder, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.

3. Step 3

   Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, then the panko mixture. Place the chicken breasts on a plate until ready to cook.

4. Step 4

   Heat the olive oil and canola oil in a large (12-inch) skillet over medium-high. When the oil is hot (it should sizzle immediately if you drop a bread crumb into the pan), carefully place two cutlets in the pan. Adjust the heat to medium and cook about 2 minutes on each side, until golden-brown and just cooked through.

5. Step 5

   Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining two cutlets, adjusting the heat as necessary.

6. Step 6

   Serve the cutlets hot or warm, with lemon wedges on the side.