chicken cutlets (about 4), 1/4 inch thick
kosher salt and pepper
store-bought barbecue sauce
carrots, cut into sticks
stalks celery, cut into sticks
- Heat 3 tablespoons of the oil in a large skillet over medium heat.
- Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
- Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
- Cut into strips and divide among plates. Serve with the barbecue sauce and the carrot and celery sticks.