Cook Time: 20-30 minutes
2 boneless and skinless chicken breasts
1-2 cups all-purpose flour
1-2 cups unseasoned breadcrumbs (Panko breadcrumbs, if preferred)
1-2 cups vegetable oil
1/4 cup of Parmigiano-Reggiano shavings
Start by preparing the chicken. Cut the chicken breasts in half horizontally. This will make it easier to pound them thin. Once cut, place each piece between two sheets of wax paper or plastic wrap and pound them very thin.
Prepare your dredging station. Use three large plates or platters (shallow aluminum foil roasting pans work well too). In one, place the all-purpose flour and season generously with salt and pepper and stir to combine. In another, whisk the eggs and season generously with salt and pepper. And in the third, place the breadcrumbs and season generously with salt and pepper and stir to combine.
Dredge each piece of chicken, one at a time, entirely in the flour, then in the eggs (be sure to let excess egg drip off before moving on) and then in the breadcrumbs. Place each piece on a separate place and set aside.
Using a large skillet or sauté pan, heat vegetable oil over medium heat. We like vegetable oil because of its neutral flavor and its high smoke point, which allows it to get hot enough to quickly get a golden brown crust on the chicken. There should be about a quarter inch of oil in the pan. Heat until it reaches 350 degrees. If you don’t have a thermometer, you can test if it’s hot enough by dropping a pinch of breadcrumbs in the oil – if the breadcrumbs sizzle, then the oil is hot enough.
Once the oil is hot enough, place two pieces of chicken in the pan at a time. Cook each side for about two minutes (or until golden brown and cooked through) and then flip. Cook the other side for another two minutes. Once cooked through, place each piece of chicken on a cooling rack lined with paper towels. Season immediately with salt. Repeat this step with the remaining pieces of chicken.
Prepare a simple salad. Dress the arugula and cherry tomatoes (sliced if so desired) in lemon and olive oil and season with salt and pepper.
Serve the chicken on a bed of the dressed salad. Finish with shaved Parmigiano-Reggiano and serve with lemon wedges.