Crispy Parmesan Chicken Cutlets

Servings: 4-6

• 1 1/2 lbs. Chicken Breasts, boneless and skinless, sliced in half lengthwise
• 1 cup Flour
• 1 tsp. EACH: Salt, Black Pepper, Garlic Powder, & Onion Powder
• 3 large Eggs, beaten
• 2 1/2 cups Panko Breadcrumbs
• 1/2 cup Grated Parmesan
• 1 tbsp. Fresh or Dried Oregano
• 1 tbsp. Fresh or Dried Thyme
• 2 cups Cooking Olive Oil

1. Slice your chicken breasts in half lengthwise, or thinly slice into 2-3 pieces (depending on how thick the chicken is).
2. Use a meat hammer to tenderize the chicken and pound to about 1/4" thick.
3. Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs. In the third bowl, mix the breadcrumbs, herbs, and grated parmesan.
4. Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.
5. Heat up the cooking olive oil in a large skillet over medium high heat to 350F.
6. Cook for 4-6 minutes on each side, until crispy and golden brown. Remove to drain on a paper towel lined wire rack.
7. Keep warm in the oven at 250F for up to 1 hour before serving.