Directions

• Pound the Chicken Evenly
  Place the boneless, skinless chicken breasts into a zip-top bag and pound them evenly, focusing on flattening the thicker “hump” area. This ensures the chicken cooks evenly and stays juicy without overcooking the thinner parts.
• Prepare the Breading Station
  Crack the eggs into a bowl and whisk until smooth. In a separate bowl, combine the Japanese-style breadcrumbs and Italian breadcrumbs, stirring until evenly mixed. This two-breadcrumb blend creates both crispiness and flavor without using flour.
• Bread the Chicken
  Dip each chicken cutlet into the beaten eggs, allowing any excess to drip off, then coat thoroughly in the breadcrumb mixture. Press gently so the breadcrumbs adhere well. Bread any tenderloins included with the chicken as well. The breaded chicken can be prepared a couple of hours ahead and kept covered in the refrigerator.
• Heat the Oil
  Heat a 12-inch skillet over medium heat and add the peanut or canola oil. Allow the oil to heat until it shimmers and looks like it’s gently moving across the surface—this indicates it’s hot enough for frying and will prevent soggy chicken.
• Pan-Fry the Chicken
  Carefully place the breaded chicken into the hot oil without overcrowding the pan. Do not touch or move the chicken initially. Fry for 3–4 minutes per side, flipping once the edges turn golden brown, then cook the second side until crisp and cooked through.
• Season and Finish
  Remove the chicken from the oil and immediately season generously with kosher salt while it’s hot. Finish with freshly squeezed lemon juice and a sprinkle of chopped parsley. Serve right away while hot and crispy.