A thin, crisp crust coats chicken that cooks fast in one pan. Breadcrumbs are the star here, turning golden and savory while the meat stays tender underneath. This uses up that half jar and gets dinner on the table in thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 550 calories a serving, 65 g protein, 5 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Pound two chicken breasts between plastic wrap until half an inch thick, then salt and pepper both sides. Crack one egg into a shallow bowl and beat it, spreading the breadcrumbs into another shallow bowl.
2. Heat two tablespoons oil in a large skillet over medium-high heat until shimmering. While it heats, dip each chicken breast into egg, then coat both sides with breadcrumbs, pressing gently so they stick.
3. Lay the chicken in the hot oil and cook until the crust is golden and crisp, about four minutes per side, turning once. The meat is done when it reaches 160°F [71°C] at the thickest part.8 min
4. Transfer the chicken to a plate. Add one tablespoon butter and one minced garlic clove to the pan off heat, swirling until it foams, then squeeze half a lemon over and pour this across the chicken.

Note Swap panko for regular breadcrumbs if you have it for extra crunch. Leftovers keep three days, good cold or reheated gently in a low oven. Serve with a simple salad or steamed green beans and the other half lemon on the side.

Golden-fried chicken cutlets coated in breadcrumbs, a quick weeknight dinner that uses up what you have on hand. Pound the chicken thin so it cooks through while the crust turns crisp.

Serves 2. 25 minutes, 20 at the stove.

About 610 calories a serving, 66 g protein, 17 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Place 1 cup breadcrumbs in a shallow bowl and stir in 1 minced garlic clove and salt and pepper to taste. Crack 1 egg into another bowl and whisk it. Put 2 tablespoons flour in a third bowl. Pat 2 chicken cutlets dry and pound each to a quarter-inch thickness between two pieces of plastic wrap.
2. Coat each cutlet in flour, shaking off excess, then dip in egg, then press both sides into breadcrumbs until fully covered. Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering.
3. Lay both cutlets in the hot oil and fry for 3 to 4 minutes per side until the breadcrumb crust is golden brown and the chicken is cooked through. Check by cutting into the thickest part; it should be white throughout.4 min
4. Transfer to a plate and squeeze lemon juice from half a lemon over each cutlet. Serve with the remaining lemon wedges on the side.

Note Swap panko for regular breadcrumbs if you prefer extra crunch. Leftovers keep covered in the fridge for two days and are good cold or reheated gently in a low oven. Serve with a green salad, steamed broccoli, or rice to stretch the meal.

Crisp breadcrumb crust holds together a tender white fish fillet, finished with brown butter and lemon. A few handfuls of crumbs are all you need for a weeknight supper that tastes more involved than it is.

Serves 2. 20 minutes, 15 at the stove.

About 540 calories a serving, 12 g protein, 55 g carbohydrate, 31 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Pat 2 sole fillets dry with a paper towel and season both sides with salt and pepper. Set up three shallow bowls: one with 2 tablespoons flour mixed with a pinch of salt, one with 1 beaten egg, and one with 1 cup breadcrumbs spread flat.
2. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams, about 2 minutes. While it heats, dredge each fillet lightly in flour, then egg, then press firmly into the breadcrumbs, coating both sides well.2 min
3. Lay both fillets in the hot pan and cook without moving them until the crust is golden brown, about 3 minutes. Flip carefully and cook the other side until the fish is just opaque at the thickest part, another 2 to 3 minutes.5 min
4. Transfer the fillets to a warm plate. Add 1 tablespoon butter to the pan and let it melt and turn nutty brown, about 1 minute, stirring often. Squeeze juice from half a lemon into the butter and pour it over the fillets.2 min

Note Swap white fish for halibut or cod; cook an extra minute on each side if thicker. Leftovers keep covered in the fridge for one day; eat cold or warmed in a low oven. Serve with simple greens dressed with lemon vinaigrette and crusty bread to soak up the butter.