Crispy Pan-Fried Chicken Cutlets

1Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.

2Set up marinating station: Wisk eggs (2 large), milk (2 tablespoons), salt and pepper into a medium size bowl. Soak chicken in marinade for 15-30 mins, or overnight (covered in refrigerator).

3Set up breading station: In a second bowl, combine breadcrumbs (1½ cups), Parmesan cheese (3 tablespoons), garlic powder, onion powder (1 tablespoon), parsley, sage, thyme, remaining salt, and black pepper (1 teaspoon).

4Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C).

5Working in batches as needed, add chicken cutlets to the skillet without crowding. Fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

6Transfer cooked cutlets to a paper towel-lined plate to drain excess oil. Repeat with remaining cutlets, adding more oil if needed.

7Serve hot