Crisp Breaded Chicken Cutlets with Garlic and Oregano
Appears in Cook's Illustrated September/October 2001
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. ￼But to get there, you have to follow the rules.
WHY THIS RECIPE WORKS
For crisp, moist fried chicken, we start by pounding chicken breasts to an even 1/2-inch thickness to ensure even cooking. Seasoning the chicken, instead of the breading, guarantees that the meat will be well seasoned. Adding fresh oregano ...