Prep the chicken

• Lay a chicken breast flat on a cutting board and place the palm of your hand on top to hold it steady. Starting at the thickest end, use a sharp fillet knife to slice the chicken in half lengthwise. Don’t worry if they aren’t totally even, we’ll take care of that in the next step.
• Take a slice of chicken and place it in a freezer bag, then use a meat mallet to gently pound the chicken until the entire piece is about 1/4 to 1/2 inch thick. If some of the slices are already thin enough and even enough you can skip this step.

Prep the breading station

• Set up three shallow bowls
• In the first bowl, add the flour and season with salt and pepper.
• In the second bowl, whisk together the eggs with a tablespoon of water and then season that with salt and pepper too.
• In the third bowl mix together the breadcrumbs, garlic powder, and pinch of salt and pepper.

Bread the chicken

• Take a slice of chicken and dredge it in the flour until coated on all sides. Gently shake the chicken to remove any excess flour.
• Dip the chicken into the egg mixture and let the excess drip off
• Next place the cutlet in the breadcrumbs. Make sure the chicken is completely coated with breadcrumb, and don’t be afraid to get your hand in there to press it down.
• Transfer the chicken to a clean plate or baking sheet while you bread the rest of the chicken.

Fry the chicken cutlets

• Line a baking sheet with paper towels and a wire cooling rack. this is where you’ll place the cutlets when they’ve finished cooking.
• Heat the oil in a heavy bottom pan. Aim for a temperature of about 350 F. You’ll know its ready when the oil starts to shimmer. I like to bread a few bite-sized pieces of chicken and I toss those in first. If they immediately start to sizzle I know the oil is the right temperature. Those small pieces also make a perfect snack while cooking. If anyone asks, its just “quality control” hahaha!
• Gently place the chicken into the oil so you don’t get splattered with hot oil. Cook the cutlets in batches and make sure you don’t overcrowd the pan.
• Cook until golden brown on each side, about two to three minutes per side. Then transfer to the wire rack and sprinkle with Kosher salt. Garnish with fresh parsley and serve warm.