6-8 chicken cutlets
6 eggs, beaten
Breadcrumbs or panko crumbs
Salt & pepper
½ cup margarine
Take a chicken cutlet and lay either wax paper or plastic wrap on top to cover it. Flatten the cutlet slightly with a meat mallet or the back of a skillet – not too much, you want the cutlet to cook evenly, but not dry out.
Dip each cutlet into the beaten egg mixture, then season both sides with salt and pepper. Coat the egg-dipped cutlets with breadcrumbs, pressing the crumbs into the meat to make sure they adhere well.
Heat a generous amount of margarine—a whole stick—in a skillet, over moderately high heat, allowing the margarine to foam up. When the foaming subsides, add the cutlets. Don’t crowd them, but at the same time, if you leave too much empty space in the skillet, the margarine may burn. Regulate the heat so that the cutlets brown nicely without the margarine darkening too much or burning.
When the cutlets are nicely browned on both sides, serve immediately, sprinkled with some sea salt and, if you like, lemon wedges on the side.