Step 1: Lay the chicken breasts flat on a cutting board. Starting at the thicker end, slice them crosswise from end to end. Place them between two sheets of plastic wrap and pound them with a meat mallet or the bottom of a heavy pan until they are evenly about a ¼ inch thick. (If you would like smaller pieces, cut each half on the bias into thirds).

Step 2: Layout three plates for battering the cutlets. Put about a ½ cup plus of flour on the first plate. Crack the egg into a small bowl, add a couple tablespoons of water, whisk with a fork until the yolk, whites and water are blended and pour onto the second plate. Mix the bread crumbs and parmesan together on the third plate. (Note. By weight, the ratio is about three parts bread crumbs to two parts parmesan.)

Step 3: Sprinkle salt and pepper on both sides of the cutlets. Dredge each cutlet in the flour, then the egg wash and then the bread crumb and parmesan mixture.

Step 4: Heat the vegetable oil in a heavy frying pan. The oil should be about a ½ inch deep. Heat it to 380℉ and try to maintain that temperature.

Ingredients:

Step 5: When the oil is hot, put the cutlets into the pan without crowding. When the edges of the cutlets turn a golden brown, turn them over to the other side. When done, using tongs, hold each piece over the pan, allowing oil to drip back into the pan and then place it on a rack or plate lined with paper towels. Transfer to a warm serving plate and serve.