The food lab better home cooking through science ( PDFDrive ) 1099

SERVES4
2boneless,skinlesschickenbreasthalves,about8ounces
each,splithorizontallyinhalf,tomake4cutlets(see
here)
Koshersaltandfreshlygroundblackpepper
1½cupspanko-stylebreadcrumbs
2teaspoonsdriedoregano
2ouncesParmigiano-Reggiano,finelygrated(about1
cup)
½cupall-purposeflour
2largeeggs,beaten
1cupvegetableoil
1recipePerfectEasyRedSauce(here)
8ouncesmozzarellacheese,grated


2tablespoonsmincedfreshbasil
2tablespoonsmincedfreshparsley
1. Adjust an oven rack to the center position and preheat
the oven to 375°F. One at a time, place each cutlet
between two sheets of plastic wrap and gently pound
with a meat pounder or the bottom of a heavy skillet to
aneven¼-to⅛-inchthick.Seasonwithsaltandpepper
andsetaside.
2. Combine the bread crumbs, oregano, and ¼ cup of the
Parmigiano-Reggiano in a shallow bowl or pie plate.
Placetheflourandtheeggsinseparateshallowbowlsor
pie plates. Use your right hand to pick up one chicken
cutletandaddittothebowlofflour.Useyourlefthand
to coat it evenly with flour, then use your right hand to
pick up the chicken, shake off excess flour, and add to

the eggs. Turn the chicken with your left hand until
evenlycoated,thenuseyourlefthandtotransferittothe
breadcrumbs.Liftsomecrumbswithyourrighthandand
press them onto the top of the chicken, then use your
right hand to turn the chicken several times, pressing it
into the crumbs until evenly coated. Transfer to a wire
rack set on a rimmed baking sheet. Repeat with the
remainingcutlets.
3.Heattheoilina12-inchnonstickorcast-ironskilletover
high heat until it reaches 350°F on an instant-read
thermometer(thecornerofachickencutletdippedintoit
should sizzle vigorously). Carefully add the chicken
cutlets(youmayneedtoworkintwobatches)andcook
until the first side is golden brown, about 3 minutes,