Chicken cutlets

Method

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1. 1Step 1. Pound the cutlets between sheets of parchment to an even 1/4 inch. Season both sides with salt and pepper.
2. 2Step 2. Set up three shallow dishes: flour; the beaten eggs; the breadcrumbs mixed with the Parmesan and oregano.
3. 3Step 3. Dredge each cutlet in flour, then egg, then crumbs, pressing so they stick. Lay on a rack while you finish the rest.
4. 4Step 4. Heat 1/4 inch of oil in a large skillet over medium-high until a crumb sizzles immediately. Fry the cutlets in batches, 2 to 3 minutes a side, until deep golden. Do not crowd the pan.
5. 5Step 5. Drain on a rack, not paper towels, and salt them while they are hot. Serve with lemon.