# 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 (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 (about 2.7 fl oz)
→ To Serve
12 - Lemon wedges
13 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until approximately 1/2 inch thick for even cooking.
02 - Generously season both sides of each flattened chicken breast with salt and black pepper to enhance flavor.
03 - Set up three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine panko breadcrumbs, Parmesan cheese, garlic powder, and oregano in the third.
04 - Dredge each chicken breast in flour, shake off excess, dip into egg mixture, then coat thoroughly with Parmesan-breadcrumb mixture, pressing firmly to ensure adherence.
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 for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
07 - Transfer cooked cutlets to a paper towel-lined plate to drain excess oil and maintain crispiness.
08 - Serve immediately while hot, garnished with chopped fresh parsley and accompanied by lemon wedges for squeezing.
