Easy Chicken Cutlets

Cut 2.5 lbs of chicken breast very thin, like paper thin. Season both sides with garlic powder, pepper, and salt. Set up your stations: In one bowl, combine 1 cup flour seasoned with salt and pepper. In a second bowl, whisk 3 eggs. In a third bowl, combine 1 ½ cups panko, ½ cup grated parmesan, and a generous amount of basil and parsley. Dip your chicken cutlets in the following order: first into the seasoned flour, then into the whisked egg, and finally into the panko mix, ensuring each piece is fully coated. Fry the breaded chicken in olive oil or avocado oil, about 2 minutes on each side, until golden brown and the internal temperature reaches 165°F. For a fancy touch, hit them with flaky salt at the end.