Chicken Milanese

Butterfly the chicken breasts like a book, then pound them to an even thin thickness so the center cooks before the crust overbrowns. Sprinkle the salt evenly on both sides.

Set out three shallow dishes with 60 g flour, 2 beaten eggs, and 120 g breadcrumbs.

Mix 25 g grated Parmesan into the breadcrumbs, breaking up any clumps so the coating browns evenly.

Coat each cutlet lightly in flour, shaking off the excess so the egg does not turn pasty.

Dip in egg, then press into the Parmesan breadcrumbs, covering bare spots without building a thick, loose layer.

Place the breaded chicken on a plate in a single layer and rest it for 5 minutes.

This pause lets the egg bind the crumbs to the meat, reducing coating loss when the cutlets are turned.

Heat 3 tbsp olive oil in a skillet over medium heat until it shimmers but does not smoke.

Add the chicken and leave it undisturbed for 3 to 4 minutes, until the underside is deep golden.

Turn the cutlets carefully and cook the second side for another 3 to 4 minutes, until the crust is golden.

Insert a thermometer sideways into the thickest part and make sure the center has been held at 75°C or higher for at least 1 minute; crust color alone does not show doneness. Transfer to plates and squeeze 1 lemon over the hot cutlets.