3 eggs
coarse salt
1/3 c flour
3 1/2 c fresh breadcrumbs
1 c vegetable oil
8 thin chicken cutlets
In a shallow dish, whisk eggs and 1 t salt; let stand 5 minutes. In another dish, mix flour and 1/4 t salt together. In a third dish, mix 1 t salt and breadcrumbs together. Pat chicken dry, coat in the flour, shake off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and pat to adhere. In a large cast iron skillet, heat oil over medium high. Place chicken 3-4 pieces at a time in skillet; cook until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes. Keep removing brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
