Cookbook author Molly Stevens fillets chicken breast for crispy grown-up chicken nuggets dredged in panko and fried in olive oil and butter. Flattening chicken to even thickness (1/3 inch) is paramount: If the chicken is too thick, it takes too long to cook, and you risk scorching the coating before the interior is done; if too thin, it'll dry out before the breading has time to brown. The key to frying them is monitoring the heat; the nuggets should sizzle when you lower them into the pan. If the heat is too low, the breading will absorb the fat and become soggy. If it's too high, the outside will scorch before the inside cooks through. Stevens's favorite way to serve these chicken nuggets is to stack them alongside a bright and punchy herb and radish salad dressed in a lemon vinaigrette. If you like, you can also skip making nuggets and fry the cutlets whole—they're fantastic in sandwiches.