1cupof whole-wheat flouror use all-purpose flour if you prefer
2eggs lightly beaten with 2 Tbsp cold water
1generous cup dryfine breadcrumbs
4to 5 tablespoons butter
Salt and pepper to taste
Instructions
Place a piece of chicken thigh in between plastic wrap and pound it (but not break the meat) until about 1/4-inch thickness. Sprinkle with some salt
Prepare three shallow dishes. First one for flour, second one for egg mixture and the last one for bread crumbs
Dip salted cutlets lightly into flour on both sides and shake off any excess flour, and then into beaten egg. Let excess egg drip off and dredge cutlets with breadcrumbs. Let stand at room temperature 15 to 30 minutes. Melt butter in a large skillet. There should be enough in pan for cutlets to “swim”. Do not crowd cutlets into pan. Fry in batches. Add more butter if needed
Put cutlets into pan when butter is very hot and bubbling starts to subside. Fry first side slowly until golden brown. Turn over with spatula or flat turner; do not pierce with fork. By the time second side is golden brown (allow 4-6 minutes for each side) the cutlet should be finished
Place finish cutlets on a platter, pan or sheet of aluminium foil, in a 250 to 275 F oven, so they will keep hot while the rest are being fried