Step 1: Prepare the Chicken

Start by slicing each chicken breast in half horizontally to create four thin cutlets. Place them between two sheets of plastic wrap or parchment paper and pound them to about ¼-inch thickness using a meat mallet or rolling pin. This ensures even cooking and a tender bite.

Step 2: Set Up the Breading Station

You’ll need three shallow bowls:

1. Flour Bowl: Add the all-purpose flour, salt, and black pepper.
2. Egg Mixture Bowl: Whisk together the eggs and milk until smooth.
3. Breadcrumb Mixture Bowl: Combine Italian-style breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried oregano, and dried basil.

Step 3: Bread the Chicken

• Dredge each chicken cutlet lightly in flour, shaking off excess.
• Dip into the egg mixture, coating both sides evenly.
• Press into the breadcrumb mixture, ensuring the entire cutlet is well coated. Press down slightly to help the breadcrumbs adhere.

Step 4: Pan-Fry the Cutlets

Heat ¼ cup olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken cutlets.

• Cook for 3-4 minutes per side, until golden brown and crispy.
• Transfer to a paper towel-lined plate to drain excess oil.

If making Chicken Parmesan, place the cutlets in a baking dish, spoon marinara sauce over each, top with mozzarella cheese, and broil for 2-3 minutes until bubbly.

Step 5: Serve and Enjoy

Garnish with fresh parsley and a squeeze of lemon. Serve immediately with a side of pasta, salad, or roasted vegetables.