Life is not a spectator sport...

That full Jackie Robinson quote is, "Life is not a spectator sport. If you're going to spend your whole life in the grandstand just watching what goes on, in my opinion you're wasting your life."

I hate being watched...which is perhaps slightly ironic as I spend a good part of my time as a performing musician. However, I'm the kind of musician who believes it is important to be heard, and not necessarily seen.

When I'm in the kitchen, I like to be alone in there...in the whole house, to be honest. I have a very tiny kitchen, so even the smallest culinary adventure creates a huge mess. I find it's better to try new things or make large batches of things to freeze when there is no one home to witness the kitchen massacre...by the time they all get home, the dishes are done (we have no dishwasher...I've been handwashing for decades, it seems), and everything is spic and span again.

This weekend, I was sitting in a blissfully empty house, and decided I was going to try a new recipe...and decided on Chicken Milanese (chicken cutlets that have grated parmesan in the crust). So not only a new recipe, but I'd also never fried anything in a substantial quantity of oil before.

It was ridiculously easy. So easy that if it wasn't so unhealthy, I'd cook that way every day! The end product was delicious, and it cooked so quickly...I was shocked.

Some warnings before I get to the recipe:

1. Add some spices that you like either to the crumbs or flour...I enjoyed the flavour of the chicken, but it didn't taste much of anything else.

2. Feel free to leave out the parmesan cheese...or take some risks and add more than the recipe calls for, as there was no flavour of the cheese at all.

3. Splurge and use panko crumbs...super crispy, and delicious.

Chicken Milanese

4 boneless skinless chicken breasts (5 to 6 ounces each), tenderloins removed and reserved for another use

1/2 cup kosher salt or 1/4 cup table salt

1/2 cup granulated sugar

4 - 6 slices white bread (about 1 1/4 cups fresh bread crumbs) such as Pepperidge Farm, crusts removed and torn into rough 1 1/2-inch pieces

1/4 cup grated Parmesan cheese

Ground black pepper

3/4 cup all-purpose flour

2 large eggs

1 tablespoon vegetable oil

3/4 cup vegetable oil

Lemon wedges for serving

Pound chicken breasts to even 1/2-inch thickness. Dissolve salt and sugar in 1 quart cold water in gallon-size zipper-lock plastic bag. Add cutlets and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Line rimmed baking sheet with triple layer of paper towels.

Remove cutlets and lay in single layer on baking sheet; cover with another triple layer of paper towels and press firmly to absorb moisture. Allow cutlets to dry for 10 minutes. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1 1/4 cups fresh bread crumbs). Mix in Parmesan cheese and transfer crumbs to baking dish. Carefully peel paper towels off cutlets, sprinkle cutlets with pepper, and set aside.

Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Spread flour in baking dish. Beat eggs with 1 tablespoon oil in second baking dish. Spread bread crumbs in third baking dish.

Bread the cutlets, one at a time. Dredge cutlet in flour, shaking off excess. Using tongs, dip both sides of cutlet in egg mixture, allowing excess to drip back into baking dish to ensure very thin coating. Dip both sides of cutlet in bread crumbs, pressing crumbs with fingers to form even, cohesive coat. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry for about 5 minutes.

Meanwhile, heat 6 tablespoons remaining oil in heavy-bottomed 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay two cutlets gently in skillet; cook until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 1/2 to 3 minutes longer.

Line warmed plate with double layer of paper towels and set cutlets on top; return plate to oven.

Discard oil in skillet and wipe skillet clean using tongs and large wad of paper towels. Repeat step 5 using remaining 6 tablespoons oil and now-clean skillet to cook remaining cutlets; serve along with first batch with lemon wedges.