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The recipe calls for thin chicken cutlets—a convenience that speeds up cooking—and recommends pounding thicker cuts to about half an inch if needed. The key to a perfect crust is double-dipping: first coating the chicken in seasoned beaten eggs, then covering it thoroughly with bread crumbs. For a thicker crust, double dredging in bread crumbs is encouraged.
Cooking Options
While traditionalists will appreciate frying these cutlets in a mixture of vegetable and extra virgin olive oils for flavor, an air fryer is a healthier alternative—just remember to spray the cutlets with oil for browning. When frying, maintain a medium-high heat, and cook on each side for about 2-2.5 minutes until golden. Batch cooking prevents temperature drops, ensuring crispiness.