< Previous8 T O M A K E T H E C H I C K E N: Sandwich the cutlets between sheets of parchment (or wax paper or foil) and then pound them with the bottom of a skillet or the flat side of a meat tenderizer, if you’ve got one. To keep the cutlets warm while you complete a batch, center a rack in the oven and preheat the oven to 300 degrees F. Keep a baking sheet lined with parchment paper or a double layer of paper towels at hand. Have another lined baking sheet or a cooling rack to hold the breaded cutlets.Set out three shallow bowls (I use soup plates). Put ½ cup of bread crumbs in each of two bowls and crack the eggs into the third bowl; put the egg bowl in the mid-dle. Season the ingredients in all the bowls with salt and pepper and lightly beat the eggs to break them up.One by one, dredge the cutlets in the first bowl of crumbs, run them through the eggs and then coat them in the second bowl of crumbs. Place the breaded cutlets on a lined baking sheet or the cooling rack. If you have time, chill the cutlets, uncovered (the cutlets can be breaded and left in the refrigerator for up to 8 hours).Replenish the bread crumbs, if needed.Choose a large skillet—nonstick is great here—and place it over medium heat. Add 1 tablespoon of the butter and 2 tablespoons of the oil to the pan and, when the butter is melted and the bubbling has subsided, slip in 2 cutlets, or as many as can fit comfortably in the pan. Cook until the breading is golden on the underside—adjust the heat and tilt the pan as needed so that the chicken, not the butter, browns—then carefully turn the cutlet over to cook the other side. You’ll need about 3 minutes on a side, but this will vary according to thickness—it’s best to cut into the center of the chicken to test. When the cut-lets are golden and cooked through, transfer them to the clean lined baking sheet and pop them into the oven to stay warm. Wipe out the pan, add the remaining 1 table-spoon butter and 2 tablespoons oil and cook the remain-ing cutlets. To finish and serve, season the salad with salt and pep-per, vigorously shake the vinaigrette and pour it over the salad. Toss to coat the vegetables. Place a cutlet on each plate, top with some salad and serve with a lemon wedge.S TO R I N G : Once cooked, the dish should be served immediately.PAR S N IP AN D C R AN B E R RY C AK EWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >