1 Prepare the rooster: Set apart any smaller breasts or cutlets which are 1/2-inch thick. Set bigger breasts on a reducing board. Hold the highest of the rooster regular with one hand and maintain a pointy knife parallel to the desk within the different hand, then butterfly the breast in half like opening a ebook (watch your fingers!). Cut all over to make two skinny items.
Continue with the remaining massive breasts. Pat them dry with paper towels. Set them on a rimmed baking sheet.
2 Pound the rooster: Set one of many rooster breast slices between 2 sheets of plastic wrap. Use a meat mallet or small heavy pan to pound the breast to flatten it – six or so good whacks ought to do it. Continue with the remaining breasts, returning them to the baking sheet.
2 Set up an meeting line for coating the rooster: In a pie pan or shallow bowl, place the flour, half of teaspoon of the salt, and pepper. Stir completely. In one other pie pan or shallow bowl, beat the eggs with the remaining half of teaspoon salt. In a 3rd pie pan or bowl, place the Panko.
Set the pan of rooster on the counter. Set the flour subsequent to it on the appropriate. Set the egg to the appropriate, then the Panko as the very last thing within the row.
three Coat the rooster: With tongs, dip one slice of rooster in flour, ensuring either side are coated and shaking the surplus into the bowl. Next, coat the rooster in egg and raise it up so the surplus falls again into the bowl. Finally, switch to the Panko and coat either side.
Return the rooster to the baking sheet. Continue with the remaining breasts till they’re all coated.
three Cook the rooster in batches: Heat the oven to 250F with a baking sheet on a center rack. Set a heavy 12-inch skillet over medium-high warmth.
Add sufficient of the olive to the pan to make a 1/Four-inch layer (about Four tablespoons). Heat till the oil shimmers and flows; when scorching, a chunk of Panko thrown within the oil ought to sizzle.
Add three items of rooster in a single layer and prepare dinner with out shifting for Four minutes, or till the bottoms are golden. Turn and brown the opposite sides for an additional Four minutes, or till the rooster is cooked via.
Four Keep the rooster heat: Transfer the completed rooster to the oven in order that they keep heat when you prepare dinner the remaining breasts. Cook the remaining breasts, including extra oil to the pan as wanted to maintain it coated.
5 To serve: Serve instantly with lemon and a inexperienced salad.
If making forward, let the cooked rooster cool utterly on a parchment-lined baking sheet, then retailer within the fridge. If you are planning on reheating in a number of hours, you may go away them on the baking sheet. Otherwise, layer them in an hermetic container with parchment between the layers, and refrigerate for 1 to three days.
To reheat, let the rooster cutlets sit out for half an hour to lose their chill, then heat in a 400F oven for eight to 10 minutes or till piping scorching and crispy.