# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Breading
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese
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
→ To Serve
12 - Lemon wedges
13 - Fresh parsley, chopped (optional)
# Directions:
01 - Place chicken breasts between plastic wrap sheets. Pound with meat mallet or rolling pin until approximately 1/2 inch thick for even cooking.
02 - Sprinkle salt and pepper on both sides of each pounded breast.
03 - Set up three shallow bowls: flour in the first, whisked eggs and milk in the second, and panko breadcrumbs mixed with Parmesan, garlic powder, and oregano in the third.
04 - Dredge each breast in flour, shake off excess, dip into egg mixture, then press into Parmesan-panko mixture to coat completely.
05 - Heat olive oil in large skillet over medium-high heat until shimmering.
06 - Cook cutlets in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Transfer to paper towel-lined plate to drain excess oil. Serve hot with fresh parsley and lemon wedges.
