These crusty chicken cutlets were one of the comfort foods of my childhood. In the old days, we pan-fried them in oil (or even deep-fried them). Today, I use a technique called bake-frying: the cutlets are sprayed with a little oil and baked until crisp in a hot oven. To make up for the lost richness, I add a mushroom stuffing to the chicken breasts. You won’t miss the fat for a minute.