1-First, pound the chicken breasts to a uniform 1/4 inch (~0.6 cm) thickness using a meat mallet or rolling pin, and butterfly larger ones if needed. Season both sides with salt and pepper for that essential flavor base. For more tips on this, check out https://www.thekitchn.com/how-and-when-to-pound-chicken-breast-the-easiest-smartest-method-248169 properly.

2-Next, set up three shallow bowls: one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, Italian seasoned breadcrumbs, grated parmesan, salt, and pepper. Coat each chicken cutlet lightly in flour, shake off the excess, then dip into the egg, and finally press firmly into the breadcrumb-parmesan mixture. This breading process is key for that extra crunch, and I’ve found using one hand for wet and one for dry keeps things mess-free.

3-Cooking and Serving Steps Heat 3 to 4 tablespoons (45-60 ml) olive oil in a large skillet over medium-high heat. Cook the chicken cutlets in batches to avoid crowding, about 2-3 minutes per side, until they’re golden brown and cooked through. Transfer to a plate and add more oil as needed for the next batch. Once done, serve immediately with sides like salads or pasta it’s amazing how versatile this is.