CRISPY CHICKEN CUTLETS

Cut each chicken breast lengthwise into thinner pieces.

Place one piece at a time between two sheets of parchment paper and press it in a tortilla press until nice and thin.

Season both sides of every piece generously with garlic powder, onion powder, Italian seasoning, salt and pepper. Don’t be shy—you should actually be able to SEE the seasoning.

Dip each piece into beaten egg, then into panko breadcrumbs, pressing to make sure it’s completely coated. Shake off the excess.

Heat your oil to 350°F. Fry the cutlets for a couple minutes, until you see the edges starting to turn golden brown. Flip and cook another minute or two, until golden and the chicken reaches 165°F internally.