Italian Fried Chicken Cutlets - thin boneless, skinless chicken breasts dredge in beaten eggs, two kinds of breadcrumbs and freshly grated Parmesan cheese. Crispy fried chicken that's ready in minutes.
Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
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.
In a shallow bowl, add the beaten eggs and the minced garlic.
In another shallow bowl, combine the Panko bread crumbs, Italian seasoned bread crumbs and Parmesan cheese.
Next, dip the chicken cutlets one at a time in the eggs and then into the breadcrumb mixture. Make sure both sides of the chicken are covered in breadcrumbs
Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 5 to 7 minutes on each side until they are golden brown and reach an internal temperature of 165 degrees F.