1. 1

   Step 1

   Slice 4 medium (approx. 2 lbs) chicken breasts into thin cutlets.

2. 2

   Step 2

   Place chicken between plastic wrap and pound with a mallet to 1/4" thickness.

3. 3

   Step 3

   Season the chicken with 1/2 tsp black pepper and 1/2 tsp of the 1 1/2 tsp fine sea salt.

4. 4

   Step 4

   Prepare three shallow bowls for the breading station.

5. 5

   Step 5

   Fill the first bowl with 1/2 cup all-purpose flour.

6. 6

   Step 6

   In the second bowl, whisk 2 large eggs with 1 Tbsp water.

7. 7

   Step 7

   In the third bowl, combine 1 1/2 cups panko breadcrumbs, 1/2 cup Parmesan cheese, 1/2 tsp garlic powder, and 1 tsp Italian seasoning.

8. 8

   Step 8

   Dredge each chicken cutlet in the flour, shaking off excess.

9. 9

   Step 9

   Dip the floured chicken into the egg mixture.

10. 10

    Step 10

    Press the chicken firmly into the breadcrumb mixture to coat evenly.

11. 11

    Step 11

    Let the breaded cutlets rest for 10 minutes to help the coating adhere.

    Timer 10 min
12. 12

    Step 12

    Heat oil for frying in a skillet over medium heat.

13. 13

    Step 13

    Fry the cutlets for 2 minutes per side until golden brown.

    Timer 4 min
14. 14

    Step 14

    Transfer to a wire rack and garnish with the remaining 1 tsp of the 1 1/2 tsp fine sea salt.

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