Rizky:

– use chicken, turkey, pork, or veal scaloppini (thinly sliced, 50 mm thick; use meat pounder if necessary)- we use (almost) exclusively chicken*
– rinse, pat dry ,and prepare to achieve the desired thickness
– salt and pepper both sides
– coat in the following three step process, dipping in one, then the next, making sure that each step leaves no uncovered areas:
1. flour- dredge
2. egg- one egg, lightly beaten with a touch of milk
3. bread crumbs – enough to coat; shake off excess

Put the now-prepped scallopini aside.
Heat, in a skillet large enough to hold a few scallopini without crowding, vegetable oil (there should be enough space for the oil to bubble around each individual scallopini; high smoke point oil, certainly not extra virgin olive oil), enough that the scallopini will sit in the oil half way up the sides of the scallopini.

Cook each side for four minutes- keep warm in a heavy bottom platter in a 200f oven.

* I prep the chicken by slicing the breasts ‘flat-ways’ – I hold the breast with the flat palm of my left hand, align the knife with the cutting board for level, and work the knife the length of the breast with a few strokes back and forth; I prefer this to pounding flat; this system seems to produce a juicier end product.