Chicken breasts cut into scallopine and pounded flat are most often used to make chicken cutlets. That’s great if you have a whole chicken that you are planning on breaking down and using in other recipes. After all, you have to use the breasts for something.
If you do not have a whole chicken and are instead planning on visiting the butcher and buying chicken breasts so you can make chicken cutlets, don’t. Buy chicken thighs instead. They are way more flavorful and don’t ever dry out in the same way. Get your butcher to bone out the thighs for you or do it yourself. It’s not difficult if you have a sharp knife.
- Take a chicken thigh and place it between two pieces of plastic wrap. Using a meat tenderizer, pound the chicken thigh flat until it is considerably wider and about 1/8th of an inch thick. Be careful not to tear the chicken. Set aside and repeat with the remaining chicken thighs. Season the flattened chicken thighs with salt.
- Cover a plate lightly in flour. And another with bread crumbs. Exact quantities are unimportant here. Just use enough for all of the chicken pieces. It is probably less than you think. Beat the egg with a small pinch of salt and a splash of water in a bowl wide enough to accommodate a flattened chicken thigh.
- Lightly dredge each piece of chicken in flour (shake off any excess), then through the egg (shake off any excess), then place into the plate of bread crumbs, making sure to lightly but completely coat both sides (shake off any excess). Shallow fry in hot olive oil in a wide skillet until golden brown. Drain on paper towels and serve with wedges of lemon and perhaps a nice salad.