Pound the chicken breasts between two sheets of plastic wrap to an even thickness of about ¼ to ½ inch.

Prepare your breading station: In the first bowl, add flour seasoned with salt; in the second bowl, beat the eggs; and in the third bowl, mix panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.

Dredge the pounded chicken first in flour, then in eggs, and finally in the breadcrumb mixture, pressing lightly to adhere.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Fry the chicken cutlets for 4–5 minutes on each side or until golden brown and crispy.

Check that each cutlet reaches an internal temperature of 165°F before removing from the skillet.