📝 Instructions
= Recipe
1. Pat 2 boneless, skinless chicken breasts (6-8 oz each, halved horizontally and pounded 1/4 inch thick) dry with paper towels. Sprinkle each side with 0.125 tsp kosher salt and season with pepper.
2. Heat 2 tsp vegetable oil in a 12-inch skillet over medium-high heat until smoking. Place cutlets in skillet and cook without moving until browned, 2 minutes. Flip and continue to cook until second sides are opaque, 30 seconds.
3. Transfer to a platter, tent loosely with foil, and let stand 5 minutes before serving.
