Chicken Pannee

Instructions

1. 1

   Pound the chicken between two pieces of waxed paper until each piece is about twice its original size.

2. 2

   Mix the salt and Creole seasoning into the flour, and lightly dust (don't dredge!) the chicken. (Best way to do this: put the flour-salt-seasoning blend into a cheese shaker, and shake it onto the chicken.)

3. 3

   Pass the chicken through the beaten egg. Shake off the excess. Then dredge through the bread crumbs. If you have time, put the chicken cutlets onto a pan lined with plastic wrap, cover with another sheet of plastic wrap, and refrigerate for from two hours to overnight.

4. 4

   Heat about a half-inch of oil in a heavy skillet (cast iron is perfect) over medium-high fire, until a pinch of bread crumbs fries vigorously. Cook the chicken, as many pieces as will fit without overlapping, for about a minute and a half per side, or until the exterior is golden brown. Remove and drain for a minute in a large sieve. Keep the pieces warm as you cook the remaining pieces.