A great way to enhance the simplest of ingredients, breading and pan-frying makes anything better. In this recipe, thinly sliced chicken breasts receive this treatment to make crispy cutlets.
I use thin-sliced chicken breasts, readily available in grocery stores, cut in half to make easier-to-manage, tailgate party-friendly pieces. I dredge them first in flour, for an extra layer that keeps them from becoming soggy—even overnight—followed by beaten egg and parmesan breadcrumbs.
