Crispy Italian Breaded Chicken Cutlets

• In a medium shallow bowl, combine the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup of cheese. Season with salt and pepper, then use your fingers to mix everything together, making sure the garlic is evenly distributed throughout the breadcrumbs.

• In another medium shallow bowl, whisk together the 3 eggs, ½ cup of cheese, a pinch of salt and pepper, and 1 tablespoon of water until well combined.

• In a separate shallow bowl or plate, add the flour and season with salt and pepper, mixing to combine.

Place one piece of thinly sliced chicken on a cutting board and cover it with a piece of plastic wrap. Use a meat mallet to pound the chicken to about ½ inch thick. Repeat with the remaining chicken pieces. Season each piece of chicken on both sides with salt and pepper.

Arrange the breading station with the chicken on the far left, followed by the flour, the egg mixture, the breadcrumbs, and finally a plate or pan to hold the breaded chicken.

Take a piece of chicken and coat it in the flour, tapping off any excess. Next, submerge it in the egg mixture, letting any excess drip away. Finally, transfer the chicken to the breadcrumb mixture, pressing it down and ensuring it’s thoroughly coated. Place the coated chicken on the prepared plate and repeat the process with the remaining pieces.

Heat a generous amount of olive oil in a large, heavy-bottomed sauté pan over medium-high heat. Add 1-3 chicken breasts at a time, depending on the size of your pan, without overcrowding. Cook the chicken until golden brown on both sides, then remove and place on a rack or paper towels to drain.

Serve the chicken immediately, or keep warm in a 250°F oven for up to 1 hour before serving.

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