Serious Eats - seriouseats.com

..oh,deah...Here's a foolproof recipe for boneless breasts I use as fast food here in the woods of Maine...First, startcha watah for whatever pasta you want...Pound your breasts( about 1 LB more or less) and lightly toss in a plastic bag in 3T of flour,1T garlic powder (powdah), 1 tsp thyme...Put about 2 good turns of canola oil in a frypan and let her git hot..Fry the breasts about 2- 3 min on each side..Don't worry if they aren't cooked thru...more cooking will come. To the breasts add one small can whole tomatoes,drained,squashed with your fingers or 3-4 nice ripe ones in summer.Add 2-3T dry sherry and allow it to simmer about 6 min or so or until chicken is done. Top off with a good handful of fresh basil and some fresh ground parmesean cheese (pronounced parmeeeseean)Throw it on top of your pasta (which I hope you were cooking when making the sauce) Serve with a baby green/green onion/salad with a nice homemade vinagrette and VOILA! Dinnah, deah!

Pound chicken flat, season, coat with breadcrumbs and parm cheese, fry in a little olive oil and butter when the chicken is done remove from pan. add to pan fresh lemon juice and capers white wine then reduce, add a little more butter till it melts, then pour over cutlets... chicken picatta.

My favorite way to fry chicken is to use boneless skinless breasts. I do not pound them; I just cook them as is. Cook's Illustrated has an Ultimate Crisy Chicken recipe that is excellent. The key is to let the coating air dry on the chicken.

I use a similar recipe:

http://nujoikitchendiary.blogspot.com/2008/03/sunday-favorite.html