Place each breast between two sheets of plastic wrap and use a meat mallet, a

rolling pin or the bottom of a heavy pan to flatten it, starting from the centre and working outwards.

You should achieve an even thickness of one quarter of an inch all over. Should any piece tear a bit,

don't worry — simply press it back together.

Peel back the plastic and season each cutlet with salt, pepper, garlic powder,

and paprika; the reason for seasoning at this stage is so that the flavour actually enters the thin meat

rather than just remaining on top after frying.

Prepare three shallow dishes: in one put the flour (and if using, a pinch

of salt together with the lemon rind), in the second put the whisked egg and milk, and in the third put

the breadcrumbs — to which Parmesan should be added if you are using it.

Coat each cutlet in flour and shake off any excess, dip it in egg and allow the

excess to drip off, then press it firmly into the breadcrumbs so that they stick on all sides. Place the

breaded cutlets on a rack or a plate and repeat with the rest.

It is easy to omit this step and later regret having done so because

during the rest the crumbs have a chance to stick to the surface moisture, and as a result you lose

less breading in the pan and more crust remains on the plate.

Put approximately two tablespoons of oil or butter in a large skillet and heat it over

medium-high heat. The oil should be shimmering — hot enough so that the chicken sizzles when it

makes contact with it, not so hot that the crust browns before the interior is cooked.

Cook the cutlets in batches so as not to overcrowd the pan — about 3 to 4

minutes per side, until they are deeply golden and have reached an internal temperature of 165°F.

Since they are thin, they cook quickly; don't feel the need to flip them constantly.

Transfer the cutlets to a rack or to a plate lined with paper towel and leave them for 2

to 3 minutes before serving so that the juices remain in the meat rather than ending up on your cutting

board. If you like, finish with some parsley and a squeeze of lemon.

Beat it evenly — if the thickness is uneven, the cooking will be uneven: the thicker parts stay raw

while the thinner parts dry out.

For an extra crunchy result, swap in panko for half or all of the breadcrumbs.

Don't skip the resting stage — five to ten minutes makes a real difference to how well the crust holds

together.

Watch the oil temperature: if the breading browns in under two minutes, the oil is too hot; if it takes

more than five, it's too cold. Aim for a steady sizzle.

Serve immediately — the crust softens quickly once the cutlets sit.

Spicy honey cutlets: stir a teaspoon of cayenne or chili powder into the breadcrumbs and drizzle

with hot honey before serving.

Cheese-stuffed cutlets: place a thin slice of mozzarella or provolone in the middle of each breast

before coating.

Herb-crusted cutlets: combine chopped rosemary, thyme, and sage with the breadcrumbs for a

rustic, fragrant crust.

Baked & lighter version: use almond flour and egg whites, then bake at 425°F for 15–20 minutes

instead of frying.

Sesame-panko cutlets: coat with panko and toasted sesame seeds, and serve with a soy-ginger

dipping sauce.

Leftover cutlets can be stored in a sealed container in the refrigerator for up to three days. To get the

crunch back, reheat them in a toaster oven or conventional oven at 400°F for 8 to 10 minutes — avoid

the microwave, as it makes the coating soggy. To freeze them, place the cooled cutlets on a baking

sheet and freeze until firm, then transfer to a freezer bag; they'll keep for up to two months. Thaw in the

fridge overnight before reheating.