Instructions

1. Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
2. Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
3. Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
4. In a large, heavy, cast iron skillet or frying pan, heat about 1 inch of oil to 350 F while you prepare the chicken cutlets.
5. In a flat shallow bowl, whisk the egg and milk together.
6. In a separate flat shallow bowl, combine the flour and Italian seasoning.
7. Dip a chicken cutlet in the egg and milk mixture, making sure both sides are coated. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
8. Fry the chicken for about 3 to 4 minutes on each side, until browned and the internal temperature reaches 165 degrees F.
9. Drain the chicken on layers of paper towels or a piece of parchment paper.
10. Serve immediately.