Jamie Deen's quick crispy chicken cutlets and Real Simple's crispy chicken with corn salad are two quick chicken cutlet recipes. Both recipes make breaded, pan-fried chicken, but use different ingredients for the breading.
To make Real Simple's version of crispy chicken cutlets, first lightly beat 2 large eggs in a bowl, and place 2 cups of crushed corn flakes in a separate bowl. Season 8 chicken cutlets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, coat the cutlets in the eggs, and then press the chicken into the cornflakes until each piece is coated. Heat 5 tablespoons of canola oil over medium heat in a large skillet, and cook the chicken in two batches until golden brown, approximately two to four minutes per side.
Deen's recipe calls for four 8-ounce boneless skinless chicken breasts that have been cut in half and pounded thin. Mix together 2 cups panko breadcrumbs, 1/3 cup finely grated parmesan, 1 teaspoon lemon zest, salt and pepper. In a separate bowl, lightly beat 2 large eggs. Coat each piece of chicken in a layer of flour, then egg and finally the breadcrumb mixture. Refrigerate the chicken on a baking sheet for one hour. Heat 2/3 cup of canola oil in a skillet, and cook the cutlets in batches for approximately three minutes per side.