I Like Big Pans and I Cannot Lie

I am queen of pan-frying and I love big pans.  Some women are obsessed with shoes or clothes, I'm obsessed with kitchen tools and frying pans are near the top of the list.  I have several Calphalon non-stick pans, a few stainless steel,  ceramic, and cast iron.  I prefer non-stick but I suppose they all have their purpose.  My favorite size skillet is 12" but I also use my 14" pan more than I use the 8" or 10".  Today I'm making my basic pan-fried chicken recipe which I make multiple times per week, just with different sauces or toppings. The key is a hot pan with just enough oil to keep the chicken from sticking (that's where non-stick pans help you out).  It's the most basic and delicious chicken you've ever had.

Pan-fried chicken with Fall Vegetable Hash

Pan-fried Chicken Breasts

large skillet (big enough to hold all 4 pieces of chicken)
2 Tbs olive oil (or more as needed for frying)
4 chicken cutlets (made from two boneless chicken breasts, sliced in half lengthwise)
wax paper
salt & pepper
1/2 cup flour

Heat olive oil in skillet over medium high heat.  Place chicken cutlets on wax paper on counter.  Place another piece of wax paper over cutlets.  Using a meat mallet, pound chicken cutlets to uniform thickness (approx 1/2 inch).  Discard top piece of wax paper.  Salt and pepper chicken on both sides.  Coat each piece of chicken with flour and shake off excess.

Test the oil in skillet, take a pinch of flour and drop in oil.  If it sizzles then oil is ready.  Place all 4 pieces of chicken in skillet and cook undisturbed for 3 minutes until lightly brown.  Shake pan to make sure the chicken is not stuck and it slides easily (if not you may need more oil or your pan may not be hot enough).  Turn and cook 2-3 more minutes until browned and cooked through.