the goods:
3 large eggs
1/3 cup all-purpose flour
3 cups fresh breadcrumbs (pulse 5 or 6 slices white bread in a food processor)
1 cup vegetable oil
thin chicken cutlets
lemon wedges, for serving
In a shallow dish, whisk eggs with 1/2 teaspoon salt, let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
In a large, cast-iron skillet, heat oil over medium.
Pat chicken dry with a paper towel. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Increase heat to medium-high. Working in batches, add chicken to skillet; cook until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, reduce heat). Between batches, skim off brown crumbs from oil with a slotted spoon.
Drain chicken on paper towels; season with salt and serve with lemon wedges to squeeze over top.
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