pan!), gently place the cutlets in the hot oil. Cook for 2 to 3 minutes per side, or until:
• The crust is a rich golden brown
• The chicken feels firm to the touch
• A thermometer inserted into the thickest part reads 165°F (74°C)
Use tongs to flip gently. Adjust the heat if the oil is too hot or starts to smoke.
6. Drain and Rest
Once cooked, transfer each cutlet to a plate lined with paper towels to absorb excess oil. While they’re still hot, sprinkle with a
