Take your chicken breasts and lay them flat on a board. If they’re on the thicker side, carefully slice them in half to create thinner cutlets. Cover them with parchment and pound gently with a rolling pin for even thickness.

Sprinkle both sides of the chicken with salt, pepper, and some minced garlic.

Set up two bowls: one with flour, garlic powder, and onion powder mixed together; the other with whisked eggs, a handful of grated Parmesan, parsley, and a pinch of salt.

Have a tray ready for dredged chicken.

Coat a piece of chicken lightly in the flour mix, shake off the excess, then dip into the egg and cheese mixture, followed by another dusting of flour. Repeat until all chicken pieces are coated.

Heat a skillet over medium heat and add a spoonful of oil and a knob of butter. Once hot, lay down cutlets without crowding the pan.

Fry without touching for about 4–5 minutes, then flip and cook the other side until golden brown.

Transfer chicken to a rack set over a baking sheet to keep the crust crisp. Continue frying remaining chicken, adding more butter and oil as necessary.

Allow the chicken to rest for a couple of minutes before serving. Enjoy with mashed potatoes, salad, or in a sandwich.