Crispy Pan-Fried Chicken Cutlets
Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV
WHY THIS RECIPE WORKS
Classic breaded chicken cutlets are often plagued by a soggy, greasy, unevenly browned coating. Our first improvement was to ditch the usual homemade bread crumbs in favor of drier, crunchier panko. To streamline the traditional multistep b...