1-Ready to dive into making these chicken cutlets: It’s easier than you think, and I’ll walk you through each part with enthusiasm. Start by setting up your workspace to make the process smooth and enjoyable. This method ensures your cutlets come out crispy and tender, just like in my family traditions.

2-First, gather all your ingredients and tools. Thinly slice and pound 2 pounds of boneless, skinless chicken breasts to about ½ inch thickness, then season both sides with kosher salt and freshly ground black pepper. This step is key for even cooking and that perfect juicy texture.

3-Building the Breading Station: Next, prepare a breading station with three components: In one bowl, whisk 3 large eggs with ½ cup cheese, salt, pepper, and 1 tablespoon of water for the egg wash. In another, mix 1 cup seasoned all-purpose flour. For the third, combine 3 cups of homemade or panko breadcrumbs with 3 finely minced garlic cloves, 2 tablespoons of fresh Italian flat leaf parsley, ½ teaspoon of dried Italian seasoning (optional), and the remaining cheese.

4-Now, for the fun part: Dip each chicken piece first into the flour, then the egg mixture, and finally the breadcrumbs, pressing to coat well. Let the breaded chicken rest in the refrigerator for 30 minutes this tip helps the coating stick like a dream!

5-Cooking and Serving: Heat a generous amount of extra virgin olive oil in a pan over medium-high heat. Fry 1 to 3 cutlets at a time until golden brown on both sides, which takes about 15 minutes total. Drain them on a wire rack or paper towels to keep that crispiness. Serve immediately or keep warm in a 250-degree oven for up to an hour. Oh, and if you’re pairing it with a drink, our Brazilian lemonade recipe is a refreshing match!