At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.
Wondra flour or all-purpose flour Preheat oven to 400°. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2-inch thick .
Season chicken with salt and pepper. Dust with flour; shake off excess.Pour clarified butter into a large ovenproof skillet set over medium-high heat. When butter begins to shimmer, place chicken in skillet skin side down. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes. Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and let rest for 5 minutes.
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