Italian Crispy Chicken

1. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or heavy pan to an even thickness of about 1/2 inch so they cook uniformly.
2. Set up three shallow dishes: in the first whisk together the flour, salt, pepper, and paprika; in the second beat the eggs with a splash of water; and in the third combine the Italian seasoned breadcrumbs, finely crushed croutons, and Italian seasoning.
3. Dredge each chicken breast in the seasoned flour and shake off the excess, then dip it fully into the beaten egg, and finally press it firmly into the crumb mixture so the coating sticks on both sides.
4. Heat the canola oil in a large heavy skillet over medium heat until it shimmers, around 175 C / 350 F, testing with a pinch of crumbs that should sizzle on contact.
5. Lay the breaded chicken in the hot oil without crowding the pan and fry for 4 to 5 minutes per side until the crust is deep golden and crisp.
6. Cook until the chicken reaches an internal temperature of 74 C / 165 F at the thickest point, transferring finished pieces to a wire rack set over paper towels.
7. Let the chicken rest for 5 minutes so the juices settle, then serve hot with lemon wedges or marinara on the side.

You'll use: Frying pan / skillet · Pan · Whisk