Italian breaded chicken cutlets

2lb boneless skinless chicken breasts

3 cups panko
3 cloves garlic (finely minced or grated) (or 1 tsp garlic powder)
2 tbsp fresh parsley (2 tsp dried)
1.25 cups Romano or parmesan cheese (divided)
Salt and pepper to taste

3 large eggs
1 cup all purpose flour

Olive oil (mix of normal and EVOO) for frying

Add the breadcrumps, garlic, parsley, and 3/4 cup cheese to a bowl. Season with salt and pepper, mix together until evenly distributed.

In another bowl, whisk together 3 eggs, 1/2 cup cheese, a bit of salt and pepper, and 1 tbsp water until combined. (More may be required!)

Pour the flour onto a separate plate, seasoning again with salt and pepper.

Cut or pound chicken to 1/2" thick. Season chicken on both sides with salt and pepper.

Dredge chicken in flour, then dip in egg (letting excess drip off), then dip in breading mix.

Fry breaded chicken in olive oil until golden brown. Keep warm in a 250F oven if necessary.