# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5.3 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)
# Step-by-Step Guide:
01 - Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to about 1/2 inch thickness. Season both sides with salt and pepper.
02 - Prepare three shallow bowls: In the first, place the flour. In the second, whisk the eggs with the milk. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.
03 - Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing to adhere.
04 - Heat the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
05 - Transfer to a paper towel–lined plate to drain. Serve hot, garnished with fresh parsley and lemon wedges.
