Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup panko breadcrumbs
  • 0.5 cup finely grated Parmigiano Reggiano
  • 2 tbsp fresh basil, chiffonade
  • 1 tsp dried oregano
  • 0.5 cup all purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter

Instructions:

  1. Prepare the protein. Slice the 1.5 lbs chicken breasts horizontally to create thinner cutlets, then pound them to 0.5 inch thickness. Note: Uniformity is the key to preventing dry edge syndrome.
  2. Season the base. Sprinkle 0.5 tsp sea salt and 0.25 tsp cracked black pepper over both sides of the meat. Note: Seasoning the meat directly ensures the flavor isn't just on the crust.
  3. Construct the dry station. Place 0.5 cup flour in a shallow dish.
  4. Assemble the binder. Whisk 2 large eggs with 1 tbsp water in a second dish until no streaks of yolk remain.
  5. Engineer the crust. In a third dish, combine 1 cup panko, 0.5 cup Parmigiano Reggiano, 2 tbsp chiffonade basil, and 1 tsp dried oregano. Mix thoroughly with your fingers to distribute the basil.
  6. Apply the primer. Dredge each piece of chicken in flour, shaking off every bit of excess. Note: Too much flour creates a gummy layer that causes the breading to slip.
  7. Submerge in binder. Dip the floured chicken into the egg wash, ensuring total coverage.
  8. Press the matrix. Lay the chicken in the panko mix and press down firmly with the heel of your hand. Turn and repeat. Note: You want the panko to be physically embedded into the egg layer.
  9. Initiate thermal contact. Heat 3 tbsp olive oil in your skillet over medium high heat. Once shimmering, add the 1 tbsp unsalted butter.
  10. Execute the fry. Lay the cutlets into the pan (away from you!). Cook for 3-4 minutes per side until the crust is a deep, mahogany gold and the chicken feels firm.
  11. Final rest. Transfer to the wire rack for 3 minutes before serving.