Crispy Chicken Milanese

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Teaspoon Each: Fine Sea Salt, Garlic Powder, Onion Powder
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  1/2 Teaspoon Each: Freshly-Ground Black Pepper, Lemon Zest, Smoked Paprika
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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Bread Crumbs, Panko, Dry(240g)
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  Parmesan Cheese(160g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Vegetable oil(180g)
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  for serving: flaky sea salt and lemon wedges

Instructions

1. 1Pat the chicken breasts dry with paper towels, then pound each to even ¼-inch thickness between two sheets of plastic wrap using a meat mallet.
2. 2Set up three shallow bowls: one with the flour, one with the eggs whisked together with the Dijon mustard until smooth, and one with the panko and grated Parmesan combined.
3. 3Working one piece at a time, dredge the chicken in flour and shake off excess, dip into the egg mixture and let drip off, then press firmly into the panko-Parmesan mixture until evenly coated on both sides. Transfer breaded cutlets to a wire rack set over a baking sheet and let rest 10–15 minutes.
4. 4Heat vegetable oil (½–¾ cup, depending on pan size) in a large skillet over medium heat until it reaches 350°F—the oil should shimmer and a breadcrumb dropped in should sizzle immediately.
5. 5Working in batches to avoid crowding, fry the chicken for 3–4 minutes per side over medium heat until deeply golden brown and internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer cooked cutlets back to the wire rack to drain.
6. 6Divide the drained cutlets evenly among 4 airtight containers while still warm, leaving room for sides if meal prepping.
7. 7Sprinkle lightly with flaky sea salt and serve with lemon wedges for squeezing over the top.