Chicken Cutlet and Tomato Salad

The breaded, fried chicken cutlet can be found in many cuisines (Katsu, Milanese, Schnitzel, etc.), but the common theme is a crispy crust.  To achieve maximum crisp factor, I went with the double-dip method using panko breadcrumbs mixed with black pepper, dried oregano and Parmesan cheese, then pan fried it in a cast-iron skillet.  On the side, I served a tomato salad dressed with olive oil and lemon juice (plus salt, always salt everything, especially tomatoes).  The acidity of the tomatoes and lemon juice was a perfect complement to the chicken, which came out super crispy and well seasoned.  (Note: Depending on how big your chicken breast is, it helps to pound it to a thin, uniform thickness before breading using a mallet or bottom of a frying pan and some plastic wrap to protect the meat from tearing.)