1.  Rinse the chicken breast slices thoroughly under cool water, removing any excess fat or gristle. As slices are rinsed, place them between layers of paper towels to remove excess water.

2.  While waiting for the cutlets to dry, in a large mixing bowl add the egg whites, nutmeg, and lemon zest. Whisk thoroughly for 1 – 2 minutes or until all ingredients are mixed well.

3.  Discard the paper towels from the cutlets. Sprinkle salt lightly over cutlets making sure to salt each one and mix well into the cutlets.

 

 

 

4.  Pour bread crumbs into a large dish.

5.  Dip a few of the cutlets into the egg white mixture at a time (1 – 2 cutlets at a time) and then place each cutlet into the bread crumbs. If you have space in your dish, you can put more than 1 cutlet into the bread crumbs at a time.

6.  Cover all parts of the chicken cutlet with bread crumbs, making sure to press the bread crumbs into the chicken so they stick well.

7.  Once thoroughly covered, remove cutlets from the bread crumbs and place on a tray in preparation for frying.

8.  Continue this process until all cutlets are breaded. Add more bread crumbs to your dish as needed.

9.  In a large skillet or pot for frying, add canola oil. Make sure to leave at least 1 inch between the oil and the rim of the skillet. If using a large pot for frying, do not fill more than 1/3 of the pot with oil. Heat the oil over medium-high heat to 350 degrees. Hot oil is dangerous, highly flammable and can cause serious burns if it gets on your skin. Be extremely careful at all times when working with and around hot oil.

10.  When the oil reaches the correct temperature, place 2 – 3 cutlets into the hot oil and fry each cutlet thoroughly on both sides until the bread crumbs are golden brown, 5 – 7 minutes. Be careful not to overcrowd the pan or the cutlets won’t fry evenly. As the chicken cooks, some of the water from the chicken may be released in the hot oil. This will cause the oil to pop. Please be attentive and vigilant when working with and around the hot oil so as not to burn yourself while cooking.

11.  When the cutlets are golden brown, remove them from the oil and place on paper towels to drain any excess oil.

12.  Using a spatula or fine, slotted spoon remove as much of the loose bread crumbs that remain in the hot frying oil as possible and discard them. These breadcrumbs will continue to cook in the oil and eventually burn, leaving a bad aftertaste in the oil and subsequently on your cutlets. The cleaner you keep the oil during frying, the better all of your cutlets will taste.

13.  Repeat steps 10 – 12 until all cutlets are fried.

14.  Serve immediately with lemon wedges.