Total time: 25 minutes
Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary (you are not deep-frying here, but pretty close)
2 eggs, lightly beaten
3⁄4 cup all-purpose flour
11⁄2 cups plain bread crumbs or Kellogg’s Corn Flake Crumbs that have been salted and peppered (see note on next page)
4 boneless chicken breasts (about 11⁄4 pounds), rinsed and patted dry and pounded like crazy (see sidebar, page 12)
Add the oil to a large skillet set over medium-high heat.
Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I’ve been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.
Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.
Note: Feel free to add any of the following to the bread crumbs: a pinch of cay- enne, a teaspoon dry mustard, fresh thyme or oregano leaves, some ground flax, sesame seeds, or freshly grated Parmesan.
Top with an arugula and tomato salad that has been tossed with oil and vinegar.