Let’s begin. Place the two large pieces of chicken breasts onto a cutting board, and cut them in half horizontally into thin pieces.

In a small bowl, add the garlic powder, Italian herb seasoning, salt and black pepper, and mix well. Season the chicken on both sides and set aside.

The next step is the egg dip. In a shallow plate, whisk 1 egg. Use another shallow plate to add the shredded Parmesan cheese. You want to dip each chicken cutlet in the egg, letting the excess drip off.

For the topping, press the cutlet into the Parmesan cheese and turn it around to coat the other side. You should now repeat the same process with the remaining chicken pieces.

Finally, place 2-3 tbsp of your preferred oil in a large, non-stick skillet over medium-high heat. When the oil is warm, place the chicken cutlets into the pan in a single layer, and (this is very important). You should not move them around.

Cook the chicken for 5-6 minutes on each side, flipping them over once, until they’re golden and crispy. You have to make sure that they are fully golden to ensure a nice crust.