4, 4-ounce (approximately) boneless skinless chicken cutlets – see kitchen note

olive oil, as needed

kosher salt, as desired

freshly ground black pepper, as desired

Method:

1.   Place a large dry skillet over medium – high heat and allow to heat, approximately 1 – 2 minutes.

2.   Meanwhile, on a large plate, use paper towels to dry each chicken cutlet on both sides. Generously oil, salt and pepper both sides of each cutlet.

3.   Once the skillet is hot, lay the chicken cutlets allowing ample room from one to the next – working in batches if needed – as to not overcrowd the pan. Cook until golden brown in color, approximately 2 – 4 minutes. Flip and cook the second side until an inserted meat thermometer registers 165ºF.

4.   Remove from the pan, cover with foil and allow to rest 5 minutes before serving. Repeat with the remaining chicken.

Kitchen Note: Chicken cutlets are chicken breasts that have either been pounded with a kitchen mallet or filleted in half horizontally resulting in half the thickness as a regular chicken breast. This way, the chicken cooks faster putting dinner on the table in minutes!  You can purchase chicken cutlets but if you only have chicken breasts, use this quick method: Place 1 large chicken breast in a ziplock bag and using a kitchen mallet or rolling pin (or other heavy object) pound until thickness is reduced by half. Repeat with the remaining chicken.