Crispy Pan-Fried Chicken Cutlets

Lan Lam
By Lan Lam ･ Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

For breaded chicken cutlets that are not only perfectly cooked but also easier to make, ditch the classic breading technique and think about crumb size.

SERVES 4 to 6

TIME 40 minutes

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