Instructions:

• Begin by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/2 inch thick.
• In three shallow dishes, set up your dredging station. In the first dish, add the all-purpose flour and season it with kosher salt and black pepper. In the second dish, beat the eggs until smooth. In the third dish, combine the panko breadcrumbs with the Italian seasoning.
• Take one piece of the pounded chicken and coat it in the flour mixture, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the panko breadcrumbs, pressing gently to ensure an even coating.
• In a large skillet or frying pan, pour enough cooking oil to cover the bottom of the pan (about 1/4 inch deep). Heat the oil over medium heat.
• Carefully place the breaded chicken cutlets into the hot oil, frying for about 3-4 minutes on each side or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
• Serve the chicken cutlets hot, garnished with fresh herbs or a squeeze of lemon for added brightness.