the classic NEW YORK CHICKEN PARM on a "wedge"

Start with one chicken breast, which can yield 3 to 4 thin slices.

Use a fillet knife or boning knife to slice the chicken thinly, starting with the thick side and using long strokes.

Pound the chicken slightly thinner if needed, but be careful not to tear it.

Mix homemade breadcrumbs, store-bought breadcrumbs, and panko breadcrumbs together.

Prepare a dredging station with seasoned flour, beaten eggs, and the breadcrumb mixture.

Dredge the chicken in flour, shaking off excess, then coat in egg, and finally coat in breadcrumbs, ensuring it's well-covered.

Heat a blend of canola oil and olive oil in a wide-bottomed, straight-edged, high-sided sauté pan over medium heat.

Add the chicken cutlets to the hot oil and cook until browned on the edges, then flip them.

Baste the chicken cutlets with hot oil to promote even browning.

Let the cooked chicken cutlets cool on a wire rack and season with salt.

Continue cooking the remaining chicken cutlets in batches, adjusting the heat as necessary.

Equipment Needed

Spice Level:

Dietary

Allergens