Chef notes
Ritz crackers are the foundation of my childhood and culinary education, and I'm not the only one who loves them. Back in the early days of Cheese Gal, I crafted a cheeseboard for a fancy client (I'm talking nondisclosure-agreement fancy!). I completely forgot to restock my artisanal crackers, so I threw on some Ritz at the last minute. I was petrified that she would notice such a basic cracker on her board. Plot twist: She asked, "What fabulous artisanal buttery crackers are these?" Moral of the story: Ritz crackers are both basic and freaking delicious. They're also the backbone of this crispy, slightly sweet and just-spicy-enough Milanese. The no-fuss crunchy cracker crust and drizzle of hot honey on the top of the golden pan-fried chicken makes it feel indulgent in all the right ways. Paired with a peppery arugula salad, it's fresh, familiar and, yes, even with a quick fry, still super easy. This recipe is low-lift, high-reward, and tastes like you planned ahead (even if you didn't!).
Technique tip: You can check the oil temperature by dropping in a few cracker crumbs (or a pinch of flour); if the oil is ready, the crumbs will sizzle right away.
Swap option: You can buy extra-thin chicken breasts and skip the pounding process.
