The best chicken cutlets

Ingredients:

• 4 boneless, skinless chicken breasts (about 1 kg)
• 1 cup flour
• 2 tsp granulated garlic
• 2 tsp onion powder
• 1 teaspoon crushed red pepper flakes, optional
• 3 large eggs
• 2.5 cups panko breadcrumbs
• 0.5 cup grated Pecorino Romano cheese
• 110 g unsalted butter
• 0.5 cups olive oil
• A wedge of lemon, for serving, optional

Preparation:

1. Place a rack on a rimmed baking sheet. Preheat oven to 95°C.
2. Cut the chicken breasts in half lengthwise to make 8 roughly equal pieces. They should look like large chicken fingers. Place one sheet of plastic wrap on a clean cutting board. Place one chicken piece in the center of the wrap and cover with another sheet of plastic wrap.
3. Pound the chicken with the flat side of a meat mallet, starting from the center and working toward the edges, until you have a 0.5 cm thick cutlet. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
4. Set up a breading area:
   
   In a shallow bowl, combine flour, 1 tablespoon coarse salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon red pepper flakes, if using.
5. In another shallow bowl, beat the eggs with 1 tablespoon of water. In a third shallow bowl, combine panko breadcrumbs, Pecorino Romano cheese, 1 tablespoon coarse salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon red pepper flakes, if using.
6. Dredge one chicken cutlet in the flour mixture, turning to coat evenly. Shake off any excess, then dip it in the egg mixture, turning to coat both sides completely. Let any excess drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat both sides. Return the chicken to the baking sheet and repeat with the remaining cutlets.
7. Place a clean baking sheet on a clean rack. In a large skillet, heat 2 tablespoons unsalted butter and 2 tablespoons olive oil over medium-low heat. Add two chops and cook until golden brown and crispy on the outside and cooked through, 3 to 5 minutes per side.
8. Transfer to a clean rack, season with salt, and place in the oven at 95°C (205°F) to keep the chops warm. Wipe the pan clean and repeat with the remaining oil and chicken, frying 4 batches total.
9. Serve with lemon wedges if desired.