Make the chicken: The chicken should be about ¼-inch thick. If it’s thicker, gently pound each cutlet with a meat mallet or rolling pin to flatten. Season all over with salt and pepper.

I start with 1½ pounds chicken cutlets, each pounded to about ⅓ inch thick. I season them on both sides with salt. I then set up my breading assembly line: three plates side by side. On the ...

Chicken breasts: However many chicken breasts you use (I use 2), you’ll have twice the serving amount. Cut them in half lengthwise so you have two thin cutlets.

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Season with salt. Use a mallet or rolling pin to pound chicken to a uniform 1 inch thick. With a knife, cut slots into sides of chicken breasts, and tuck 2 cheese pieces inside each breast.

That said, the coating on this “fried” chicken is not crispy, nor was it intended to be, according to the recipe developer, L.A. Times cooking columnist Ben Mims.