1 1/3 cups Italian style breadcrumbs
1/3 cup grated Parmigiano Reggiano (or your favorite grated cheese)
1 clove garlic grated
1 1/2 tbsps chopped parsley
2 eggs beaten plus 1 tbsp water
2 lb chicken cutlets*
1/2 tsp pepper
1/4 tsp salt
Olive Oil for frying
Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl
Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.