3-MINUTE CHICKEN CUTLETS SERVES 4 4 boneless, skinless chicken breast halves, cut horizontally in half and pounded to a ¼-inch thickness (see below), brined or dry-brined if desired (see here and here) Kosher salt and freshly ground black pepper 1 cup all-purpose flour 3 tablespoons vegetable oil Season the chicken cutlets with salt (omit the salt if using brined chicken) and pepper and dredge lightly in the flour, shaking off the excess Transfer to a plate or cutting board Heat 1½ tablespoons of the oil in a 12-inch heavybottomed stainless steel skillet or sauté pan over high heat until smoking Add half of the cutlets and cook, without moving them, until well browned on bottom, about 2½ minutes Carefully flip the cutlets and cook on the second side until cooked through, about 30 seconds longer Transfer to a large plate and tent with aluminum foil Add the remaining 1½ tablespoons oil to the pan, heat until smoking, and cook the remaining cutlets Let rest for 5 minutes before serving If desired, make a pan sauce (see here–here) while the chicken rests