• Make sure that each chicken cutlet is an even thickness of about ¼ inch thick. If not, you can place the chicken in a large ziplock bag and pound with a meat mallet.

Make a breading station:

• Add the flour to a dish along with ¼ teaspoon each of salt, pepper, and garlic powder. Mix together.
• In a separate dish, whisk together the eggs and the milk.
• In a third dish or a paper plate, mix together the panko, parmesan cheese, along with 1 teaspoon of garlic powder, ½ teaspoon salt, and ¼ teaspoon of pepper.
• Take each chicken cutlet and coat it in the flour mixture, then dip it fully in the egg mixture.
• Once coated in the egg mixture, place the cutlet in the panko/parmesan mixture and press the mixture into both side. I like to turn it over a couple times to fully coat the cutlet.

Frying the cutlets

• Heat the oil in a large skillet over medium heat. (the oil should be about ¼ deep)

  (To see if the oil is ready, add in a few crumbs of panko. If they bubble up, the oil is ready)
• Once hot, add the coated chicken to the skillet. Cook in batches (if needed) so you don't crowd the pan.

  Cook the chicken for about 3-4 minutes per side or until golden brown and cooked through.
• Place each cooked piece of chicken on a plate lined with paper towels to absorb any extra oil then serve immediately.
• Garnish: If you'd like to garnish these, sprinkle with chopped Italian parsley, extra parmesan cheese, and a lemon wedge for some extra flavor!