The absolute best way to bread chicken.
¼ cup neutral oil, like avocado, rice bran, or peanut Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
When you’re ready to cook, set up 2 bowls for the coating: one with the flour, and one with the egg. Whisk the salt and pepper into the flour. Separately, whisk the milk into the egg. Remove chicken from marinade and let the juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the milky egg, making sure it is coated completely; and finally into the flour again, making sure the whole piece is evenly coated. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them . Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.This was one of my favorite cutlets, though my tasters disagreed. I loved the chew of the crust and the subtle, toasted rice flavor. My tasters felt that it didn’t represent the qualities one is looking for in a cutlet, because its exterior didn’t crisp up nearly as much as the other contenders. 6 tablespoons freshly squeezed lemon juice ½ teaspoon kosher salt Chop bread into chunks and place into a food processor or blender. Pulse until you reach a coarse crumb size, like cake sprinkles. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the bread crumbs. Whisk the salt and pepper into the flour. Remove chicken from marinade and let the juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the bread crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them . Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.This cutlet surprised me most. I expected the fresh crumbs to get a little soggy, but they friedup for a craggy, thick exterior. The flavor was also noteworthy. I used sliced multigrain bread, which became nutty when cooked into a crust. The fresh crumbs also seemed to keep the chicken a bit juicier, perhaps because of their downy, moist bulk.2 garlic cloves, minced
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