Golden-Crisp Breaded Chicken Breasts

1. Preheat oven and prepare chicken

Preheat your oven to 200 degrees and place a heatproof plate inside to keep the chicken warm later. Place each chicken breast between two sheets of plastic wrap. Using a meat pounder, gently pound the chicken to an even ½-inch thickness. Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper.

2. Prepare bread crumbs

In a food processor, process the bread pieces until you have fine crumbs, about 20-30 seconds. You should end up with about 1.5 cups of bread crumbs.

3. Prepare flour and egg mixture

Place the flour in a shallow dish. In another shallow dish, beat the eggs with 1 tablespoon of vegetable oil until well combined.

4. Bread the chicken

Dredge each cutlet in the flour, shaking off any excess. Dip it into the egg mixture, then coat it with the bread crumbs, pressing gently to adhere. Let the breaded cutlets sit for about 5 minutes to set the coating.

5. Fry the chicken

Heat 0.75 cup of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook two cutlets at a time to avoid crowding, which would create steam and prevent a crisp crust. Fry each cutlet for about 2.5 minutes per side until they are deep golden brown and crisp.

6. Keep chicken warm

Once cooked, transfer the cutlets to a paper towel-lined plate, and place in the oven to keep warm while you cook the remaining cutlets.

7. Serve

Serve the chicken breasts with lemon wedges on the side for a bright, fresh finish. Enjoy your golden-crisp breaded chicken breasts!