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Preheat your oven to 425°F and start dredging the chicken. First, dip each piece in the flour, then the egg mixture, and finally coat it with the breadcrumb mixture, pressing gently to ensure adhesion. Once breaded, place the chicken cutlets on a baking sheet.
Frying the Chicken
For the frying process, heat approximately one cup of olive oil in a large pan over medium-high heat. The goal here is to achieve a golden crust on the chicken while leaving it juicy on the inside. Fry the cutlets in batches, careful to avoid overcrowding the pan.
Cook each side for about three to four minutes, turning until the chicken is beautifully golden. After frying, transfer the cutlets back onto the baking sheet.