Crispy Chicken Milanese

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  2 Chicken Breast, Boneless Skinless(544g)

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

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  1 tsp 1 Teaspoon Each: Fine Sea Salt, Garlic Powder, Onion Powder
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  0.5 tsp 1/2 Teaspoon Each: Freshly-Ground Black Pepper, Lemon Zest, Smoked Paprika
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  0.5 cup Flour, All-Purpose, White
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  2 Egg, Whole, Large(88g)
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  1 tsp Mustard, Dijon

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

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  1 cup Bread Crumbs, Panko, Dry
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  0.7 cup Parmesan Cheese

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

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  0.5 cup Vegetable oil
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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. 2In a small bowl, combine the fine sea salt, garlic powder, onion powder, black pepper, lemon zest, and smoked paprika. Set aside.
3. 3Set up three shallow bowls: one with the flour mixed with half the spice blend, one with the eggs whisked together with the Dijon mustard until smooth, and one with the panko and grated Parmesan combined.
4. 4Working one piece at a time, dredge the chicken in the flour mixture 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.
5. 5Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F—the oil should shimmer and a breadcrumb dropped in should sizzle immediately (about 3–5 minutes).
6. 6Working in batches to avoid crowding, fry the chicken for 3–4 minutes per side over medium-high heat until deeply golden brown and internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer cooked cutlets to the wire rack to drain.
7. 7Divide the drained cutlets evenly among 4 airtight containers while still warm, then sprinkle with flaky sea salt and the remaining spice blend.
8. 8Serve with lemon wedges for squeezing over the top.