Crisp Breaded Chicken Cutlets with Garlic and Oregano
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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 ...
