Ingredients

• 600 g chicken breast (2 large)600 g
• ½ cup plain flour60 g
• 2 eggs100 g
• 2 tbsp milk30 g
• 1½ cups breadcrumbs120 g
• ⅓ cup finely grated parmesan30 g
• ¼ cup oil for frying60 g
• lemon wedges to serve20 g

Method

1. Halve each breast horizontally to make four thin fillets. Put one between two sheets of baking paper and beat it with a rolling pin until it's an even 1 cm thick. Even thickness matters more than thinness, or the ends overcook while the middle is raw.
2. Set up three shallow dishes: flour seasoned with salt and pepper, egg beaten with the milk, and breadcrumbs mixed with the parmesan.
3. Coat each fillet in flour and shake off the excess, then egg, letting it drip, then press firmly into the crumbs on both sides. Pressing is what makes the crumb stay on.
4. Rest the crumbed fillets on a rack for 10 minutes. The coating sets and is far less likely to fall off in the pan.
5. Heat the oil in a large frying pan over medium-high. It's ready when a crumb dropped in sizzles straight away.
6. Cook two at a time, 3 to 4 minutes a side, until deep golden. Don't crowd the pan and don't move them around.
7. Drain on a rack rather than paper towel so the underside stays crisp. Serve with lemon.