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Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound the chicken thin. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.


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Grill over high heat until lightly charred, 45 seconds. Flip and grill until medium rare, 30 seconds. Transfer to plates. In a large bowl, whisk the 2 tablespoons of oil with the lemon juice.


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Place between two sheets of plastic wrap and pound until they are about 1/4 inch thick. Dredge the pork chops in flour, then egg, then bread crumbs. Heat one tablespoon of butter and oil in a large skillet over medium high heat. Fry the chops for 2 minutes per side, then remove and keep warm while you make the gravy.


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Fry the chops for 2 minutes per side, then remove and keep warm while you make the gravy. Add 2 tablespoons flour to the skillet. Whisk in the wine and broth and simmer until reduced a little.


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For really thin pieces of chicken, lay the palm of your hand on top of the breast and draw a sharp knife through the midsection producing two half breasts. Then pound away. 1) Take the bones out. Just run a sharp knife over the rib cage trying to get as much meat as you can off.


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Expert Tips. Thickness: The parts should not be thicker than 1 -1 ยฝ inches/ 2 ยฝ - 3 ยฝ cm thick, and they should be as even as possible to ensure even cooking. Oil and pan temperature: Both should be hot so the meat can sear and brown quickly on the outside while remaining juicy inside.However, the oil should not be smoking. If that happens, remove the pan from the hob and wait a few minutes.