Chicken Milanese

Ingredients

• 4 large skinless boneless chicken breasts
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 large eggs
• 2 cups Panko breadcrumbs
• 8 tablespoons olive oil, or more if needed
• 1 lemon, cut into wedges, for serving

Directions

1. Put any cutlets or smaller breasts that are already 1/2-inch thick to the side. For the larger breasts, lay each one on a cutting board, steady the top with 1 hand, and hold a sharp knife in your other hand so it runs parallel to the table. Slice the breast open in half like a book, watching your fingers, then cut fully through so you end up with 2 thin pieces. Repeat with the rest of the large breasts, blot the chicken dry with paper towels, and place the pieces on a rimmed baking sheet.
2. Place 1 chicken slice between 2 sheets of plastic wrap. Use a meat mallet or a small heavy pan to flatten it; about 6 firm whacks should do the job. Repeat with the remaining chicken, returning each piece to the baking sheet.
3. Set up your coating station. In a pie pan or shallow bowl, combine the flour, 1/2 teaspoon of the salt, and the pepper, stirring well. In another pie pan or shallow bowl, whisk the eggs with the remaining 1/2 teaspoon salt. Put the Panko in a 3rd pie pan or bowl. Place the baking sheet of chicken on the counter, then line up the flour to its right, followed by the eggs, with the Panko at the end.
4. Using tongs, dredge 1 slice of chicken in the flour so both sides are covered, then tap off the extra back into the bowl. Move it into the egg, coating it and letting the excess drip back down. Finish by pressing it into the Panko on both sides. Set the coated chicken back on the baking sheet, then coat the rest of the pieces the same way.
5. Heat the oven to 250F and place a baking sheet on the middle rack. Put a heavy 12-inch skillet over medium-high heat. Pour in enough olive oil to create a 1/4-inch layer, about 4 tablespoons. Heat it until the oil looks glossy and moves easily; a pinch of Panko should sizzle when it hits the pan.
6. Add 3 pieces of chicken in 1 layer and leave them alone for 4 minutes, until the undersides are golden. Flip the cutlets and cook the second side for another 4 minutes, until browned and cooked through.
7. Move the cooked chicken to the oven to stay warm while you finish the rest. Cook the remaining breasts in batches, adding more oil whenever needed so the pan stays coated.
8. Serve right away with lemon and a green salad.
9. For make-ahead chicken, cool the cooked cutlets completely on a parchment-lined baking sheet before refrigerating. If reheating in a few hours, they can stay on the baking sheet. Otherwise, stack them in an airtight container, separating the layers with parchment, and refrigerate for 1 to 3 days.
10. To reheat, leave the chicken cutlets out for half an hour so they lose their chill, then warm them in a 400F oven for 8 to 10 minutes, until hot and crisp.