Easy Breaded Fried Chicken Cutlets

1 cup all-purpose flour (5 ounces; 140g)

3 large eggs, beaten

1 cup panko bread crumbs (2 ounces; 60g), roughly crushed by hand if very large

1 ounce (30g) grated Parmigiano-Reggiano cheese

2 boneless, skinless chicken breast halves (5 to 7 ounces each), cut into 4 cutlets and pounded to about ¼ inch thick each

Kosher salt and freshly ground black pepper

Clarified butter or vegetable oil, for frying (about 1 to 1 ½ cups; see note above)

5-Minute Radicchio and Watercress Salad (optional)

Lemon wedges, for serving (optional)

Directions at seriouseats.com

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