# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Breading Station
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (about 3.5 oz)
05 - 1 cup panko breadcrumbs
06 - 1/2 cup all-purpose flour
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 or vegetable oil
→ For Serving
12 - Lemon wedges
13 - Fresh parsley, chopped (optional)
# Directions:
01 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2 inch thickness for uniform cooking.
02 - Generously season both sides of each chicken breast with salt and black pepper.
03 - Prepare three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine panko, Parmesan, garlic powder, and oregano in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then press firmly into Parmesan-breadcrumb mixture to coat evenly on both sides.
05 - Pour olive oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
06 - Cook chicken cutlets in batches without overcrowding the pan. Fry 3 to 4 minutes per side until deep golden brown and crispy, or internal temperature reaches 165°F.
07 - Transfer cooked cutlets to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving.
08 - Arrange cutlets on a serving platter. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
