By brining a chicken breast or a pork chop, you're in effect giving it a very light cure-the same process that converts a raw ham into a supple prosciutto. Second, brining alters the texture of the meat by allowing dissolved proteins to cross-link with each other. This is the main principle behind sausage making-dissolved proteins can bond with each other, creating a pleasantly bouncy, tender texture.Myosin is one of the key proteins responsible for this squeezing action, so by dissolving it, you prevent a lot of moisture loss from taking place. Breading will help mitigate this effect to a degree by slowing down the transfer of energy to the meat, but a significant amount of squeezing is still going to occur regardless of how well breaded the chicken is. As you cook the meat, the tubes of toothpaste get squeezed, pushing out valuable juices. First, the ability of the meat to hold onto moisture increases. You can imagine meat as a series of long, skinny toothpaste tubes tied together.While still warm, sprinkle Maldon sea salt to taste.Remove from the oil and cool slightly on a paper-towel lined plate. Fry until crispy and golden brown, about 3-4 minutes per side. Add the cutlets to the skillet, working in batches to avoid crowding.Starting with the first cutlet, coat the chicken in flour, then dip into the egg, then coat completely in breadcrumbs. Bread the chicken one piece at a time.
Flatten to an even ¼-inch thickness using a meat mallet or heavy-bottomed pan. Place each chicken slice between 2 pieces of plastic wrap or inside a Ziploc bag. Carefully slice each chicken breast in half horizontally to yield 2 thin pieces.
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