Instructions

• Pat the 1 ½ lb. chicken breasts dry with paper towels, slice each breast into strips or cutlets about 1/4-inch thick, and season both sides with salt and pepper.
• Place ½ cup all-purpose flour in a shallow dish for dredging. Beat the 2 eggs in a second shallow dish. In a third shallow dish, combine ⅔ cup breadcrumbs and ½ cup finely grated Parmigiano-Reggiano cheese.
• Working with one piece at a time, lightly coat the chicken in the flour, shaking off any excess.
• Dip the floured chicken into the beaten eggs, allowing excess egg to drip off.
• Press the egg-coated chicken into the breadcrumb–Parmesan mixture so it is evenly coated on all sides.
• Heat a thin layer of vegetable oil in a large skillet over medium heat until shimmering. Fry the chicken in a single layer without crowding the pan, working in batches if needed.
• Cook the chicken 2–3 minutes per side, until the coating is golden and the chicken is cooked through (no pink inside or an instant-read thermometer registers 165°F).
• Transfer cooked pieces to a paper towel–lined plate or wire rack to drain and let rest for a couple of minutes before serving.