Fried-Chicken Paillard

1-1/2 cups buttermilk
3 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
4 skinless boneless chicken breast halves
8 slices white bread, crust removed
1/4 teaspoon cayenne pepper
1 cup vegetable oil

  1. In an airtight container, combine buttermilk, 1-1/2 teaspoons salt and 1/2 teaspoon black pepper. Place each chicken breast half between two 12 inch squares of plastic wrap and using a meat pounder or bottom of a saucepan, pound chicken until just more than 1/4 inch thick. When finished place chicken in buttermilk marinade. Chill 20 minutes.
    2.Place bread, remaining 1-1/2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds. Transfer crumb mixture to a shallow bowl.
  2. Remove a chicken breast half from buttermilk mixture and shake off excess liquid. Dredge both sides of chicken in bread crumbs and transfer to a plate. Repeat with remaining chicken breasts.
  3. Line a baking sheet with a double thickness of paper towels. Heat oil in a large nonstick skillet over medium high heat. When hot , carefully place two chicken breast halves in pan. Fry until bottoms are golden , about 2 to 3 minutes than turn chicken breast over and cook until golden and cooked through, about another 3 minutes. Transfer chicken to paper towel pan and let drain.
    Repeat with remaining 2 chicken breast halves…Serve