Breaded chicken cutlet

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If you have chicken cutlets, bread crumbs and eggs...
Make crispy chicken. If you have time, pound 4 cutlets to increase each piece's surface area and therefore maximize the amount of crunch. Then fill 3 shallow bowls with about 1/2 cup flour, 2 lightly beaten eggs, and a cup of breadcrumbs. Dip the chicken into each bowl in that order and then fry in 1/4 inch of olive oil, about 3 minutes per side. Squirt lemon juice on top.