# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
→ Breading
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (about 3.5 oz)
05 - 1 cup panko breadcrumbs (about 3.5 oz)
06 - 1/2 cup all-purpose flour (about 2.1 oz)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ For Frying
11 - 1/3 cup olive oil (80 ml), or vegetable oil
→ To Serve
12 - Lemon wedges
13 - Chopped fresh parsley (optional)
# Step-by-Step Guide:
01 - Place chicken breasts between two sheets of plastic wrap and pound using a meat mallet or rolling pin until they are about 1/2 inch thick.
02 - Season both sides of the chicken breasts evenly with salt and black pepper.
03 - Arrange three shallow bowls: place all-purpose flour in the first, whisk eggs with milk in the second, and combine panko breadcrumbs, grated Parmesan, garlic powder, and oregano in the third.
04 - Dredge each breast in flour, shaking off excess, then dip in egg mixture, and finally press thoroughly into the Parmesan-breadcrumb mixture ensuring an even crust.
05 - Warm olive oil in a large skillet over medium-high heat until shimmering.
06 - Fry chicken cutlets in batches for 3 to 4 minutes per side until they develop a golden-brown crust and the internal temperature reaches 165°F (74°C).
07 - Transfer cooked cutlets to a plate lined with paper towels to absorb excess oil.
08 - Serve the cutlets immediately, garnished with fresh parsley and accompanied by lemon wedges.
