Parmesan breaded chicken cutlets

In a shallow bowl beat a couple of eggs with a little milk and some parm. Season plain breadcrumbs with parm and salt.

Salt the thin, evenly pounded chicken on both sides.

Skip the flour: dip the chicken in the egg, shake off the excess, then press into the breadcrumbs. The parm in the egg helps it bind, so the coating does not peel off.

Let the breaded cutlets sit about 10 minutes so the breading adheres and does not fall off and burn.

Fry in hot light olive oil until golden on both sides; they cook quickly. Do not overcook or overcrowd the pan.

variation: stack breaded cutlets covered in the fridge for a couple of days, or fry and freeze them and reheat in the oven like frozen nuggets, about 15 minutes.

Drain on paper towel. Serve with a squeeze of lemon.