2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
Adjust an oven rack to the center position and preheat
the oven to 375°F. One at a time, place each cutlet
between two sheets of plastic wrap and gently pound
with a meat pounder or the bottom of a heavy skillet to
an even ¼- to ⅛-inch thick. Season with salt and pepper
and set aside.
- Combine the bread crumbs, oregano, and ¼ cup of the
Parmigiano-Reggiano in a shallow bowl or pie plate.
Place the flour and the eggs in separate shallow bowls or
pie plates. Use your right hand to pick up one chicken
cutlet and add it to the bowl of flour. Use your left hand
to coat it evenly with flour, then use your right hand to
pick up the chicken, shake off excess flour, and add to
the eggs. Turn the chicken with your left hand until
evenly coated, then use your left hand to transfer it to the
bread crumbs. Lift some crumbs with your right hand and
press them onto the top of the chicken, then use your
right hand to turn the chicken several times, pressing it
into the crumbs until evenly coated. Transfer to a wire
rack set on a rimmed baking sheet. Repeat with the
remaining cutlets. - Heat the oil in a 12-inch nonstick or cast-iron skillet over
high heat until it reaches 350°F on an instant-read
thermometer (the corner of a chicken cutlet dipped into it
should sizzle vigorously). Carefully add the chicken
cutlets (you may need to work in two batches) and cook
until the first side is golden brown, about 3 minutes,