Crisp Breaded Chicken Cutlets

1. Cover chicken breasts with plastic wrap and pound to even 1⁄2-inch thickness with meat pounder. Pat chicken dry with paper towels and season chicken with salt and pepper.
2. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Pulse bread in food processor to coarse crumbs, about 10 pulses; transfer to shallow dish or pie plate. Place flour in second dish. Lightly beat eggs and 1 tablespoon oil together in third dish.
3. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of cutlet with bread crumbs, pressing gently so that crumbs adhere; transfer to prepared wire rack and let sit for 5 minutes.
4. Heat 6 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until deep golden brown and crisp on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until deep golden brown and crisp on second side and meat feels firm when pressed gently, about 3 minutes longer. Drain cutlets briefly on paper towel–lined plate, then transfer to clean wire rack set in baking sheet and keep warm in oven. Pour off all oil left in skillet and wipe out with paper towels. Repeat with remaining 6 tablespoons oil and remaining 4 cutlets. Serve with lemon wedges.

DEVILED CRISP BREADED CHICKEN CUTLETS
Rub each breast with generous pinch cayenne before dredging in flour. Lightly beat 3 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and 2 teaspoons minced fresh thyme into eggs along with oil.

CRISP BREADED CHICKEN CUTLETS WITH GARLIC AND OREGANO
Lightly beat 3 tablespoons minced fresh oregano and 8 garlic cloves, minced to paste, into eggs along with oil.

CRISP BREADED CHICKEN CUTLETS WITH PARMESAN (CHICKEN MILANESE)
Though Parmesan is the traditional cheese to use in this dish, feel free to substitute Pecorino Romano cheese if you prefer a stronger, more tangy flavor. The cheese is quite susceptible to burning, so be sure to keep a very close eye on the cutlets as they cook.
Substitute 1⁄4 cup finely grated Parmesan cheese for an equal amount of bread crumbs.