Add a sauce to this chicken or eat it plain, it's perfect and fast.
4 boneless, skinless chicken breasts (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations belowTable salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
Remove pan from heat and transfer cutlets to plate in oven to keep warm and crisp while cooking remaining pieces and before serving.
Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
After removing the tenderloin, place each cutlet smooth-side up on a cutting board. Holding one hand on top of the cutlet, carefully slice the cutlet in half horizontally.
This will yield two pieces, each between 3/8 and 1/2 inch thick.
recipe & photo found here
