Crisp Breaded Chicken Cutlets with Parmesan (Chicken Milanese)
Appears in Cook's Illustrated September/October 2001
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. Homemade bread crumbs...