Chicken Cutlets

• Cut the chicken breasts into cutlets. Place your hand flat on top of the chicken breast, then, using a sharp chef's knife, slice the chicken breasts in half horizontally. Repeat with the remaining breast. Pat the chicken dry and season with sea salt and fresh black pepper.
• Lay the cutlets out flat on a cutting board between two pieces of parchment paper. Use a meat mallet to flatten the cutlets until they are a uniform thickness of about half an inch.
• Prepare your breading station. Set up three deep plates or shallow bowls on the counter. Measure the flour, salt, and fresh black pepper into the first dish; whisk the two eggs in the second dish; and add the Panko to the third dish.
• Line a large baking sheet with parchment and set aside while you bread the chicken cutlets. Working with one cutlet at a time, dredge the cutlet through the flour, making sure to coat all sides. Shake off any excess flour before moving the cutlet to the bowl of beaten eggs. Dredge the cutlet through the egg, coating all sides, letting the excess egg run off. Lastly, dredge the cutlet through the Panko, coating all sides. Transfer the breaded cutlet to the lined baking sheet. Repeat with the remaining cutlets.
• Line a baking sheet with a wire rack and set it beside your frying area. Fill a large skillet with enough oil to cover the bottom of the pan. Heat the oil to 350℉. The oil should be hot but not smoking.
• Carefully transfer the breaded cutlets to the pan, frying two at a time to avoid overcrowding the pan. Fry the cutlets for 3-5 minutes per side or until they are golden brown and the internal temperature reads 165℉. Transfer the cooked cutlets to the prepared rack to drain off any excess oil. Repeat with the remaining cutlets, adding extra oil to the pan between batches, if needed.
• Season the fried cutlets with sea salt and fresh black pepper. I like to do this right after removing the cutlets from the oil so the seasoning adheres nicely. Serve the chicken cutlets warm with your favourite sides—I have some of my favourites listed above.