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"  As I was assembling the ingredients to make chicken cutlets and fried polenta, my husband lobbed a word-bomb my way, &amp;quot;I hope you can get the polenta really crispy this time.&amp;quot; Poor man, he had no idea I would be so touchy about this, but I have a bad history with this particular dish. It should be simple: brown firmed-up slices of polenta in hot oil until crispy. Easy, right? My polenta always ends up soggy. This time, the polenta I wanted to use had not firmed up overnight in the fridge, so when I added it to the hot oil, molten polenta splattered everywhere. I&amp;#039;m lucky I had my glasses on or I could&amp;#039;ve lost an eye. We had creamy polenta again last night. But I did get the chicken cutlets nice and crisp, a first for me.  I used thin chicken cutlets. The breading was pretty simple: in one shallow bowl, a beaten egg; in the other, panko bread crumbs I had seasoned with salt, pepper and dried oregano. (This technique actually didn&amp;#039;t work too well because the salt and pepper just fell to the bottom of the bowl. I&amp;#039;d recommend adding them to the eggs instead.) Heat oil in a nonstick skillet, then dredge the cutlets through the egg, then the panko. Cook in the hot oil for 3 to 4 minutes on each side.  Next the recipe called for removing the chicken from the skillet and wiping the skillet clean. Add more oil and fry the polenta slices. You know how that worked out for me. Moving on.  Remove the polenta from the skillet and pour in your favorite tomato sauce. (I used the one that was on sale and it was not very good. If you&amp;#039;re going to use bottled pasta sauce, I recommend sticking to your favorite. There&amp;#039;s a huge variation in quality out there.) Add the cooked chicken cutlets, top with shredded cheese (I used provelone), cover and heat until cheese melts.  The pan fried polenta recipe is below, and also recipes for broiled and grilled polenta. Maybe I should try a different technique next time? Skillet Chicken Parmesan with Crisp Polenta  Polenta Squares with Bolognese  Boardwalk-Style Grilled Sausages and Polenta  What kitchen failures are you touchy about? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43994/breaded-chicken-cutlets-5194/>