# 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
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)
# How-To:
01 - Place each chicken breast between two sheets of plastic wrap and pound to approximately 1/2 inch thickness using a meat mallet or rolling pin.
02 - Season both sides of each chicken breast evenly with salt and black pepper.
03 - Arrange three shallow bowls: one with flour, one with whisked eggs and milk, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and dried oregano.
04 - Dredge each chicken breast in flour, shake off excess, dip into egg mixture, then press into the Parmesan-breadcrumb mixture until fully coated.
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 golden brown and cooked through, reaching an internal temperature of 165°F.
07 - Transfer cooked cutlets to a paper towel-lined plate to remove excess oil.
08 - Serve hot, garnished with chopped fresh parsley and lemon wedges.
