Chicken Cutlets

There's nothing to this dish, but nailing the basic recipe is important.  Once you do, you can keep them around for a snack or use them for a variety of dishes including Chicken Parmigiana, Chicken Milanese or even as a hearty hero sandwich with melted mozzarella and roasted red peppers.

Ingredients

• Olive oil
• 4 chicken cutlets, pounded paper thin
• 2 eggs
•  1/4 cup milk
• 2 cups Italian seasoned breadcrumbs
• 1/2 cup grated Pecorino Romano or Parmigiano Reggiano cheese
• Salt and pepper
• 1 lemon, quartered

Directions

Whisk the eggs and milk in one shallow bowl and the cheese and breadcrumbs in another.  Line them up side by side near the stove.

In a heavy bottomed frying pan, heat enough olive oil to really cover the bottom by around 1/2 inch.  Dredge the cutlets in the egg mixture and then the breadcrumbs and place in the hot oil.  They are so think that they should only need a few minutes aside, but make sure they are golden brown.  Crispy is good in this case so err on the side of darker.  Flip the cutlets and brown the other side then remove to a plate lined with paper towel  Immediately sprinkle with salt and pepper.  Serve with lemon on the side in case someone wants to sprinkle with a little juice.