Best Chicken Parmesan Recipe

If your chicken cutlets are thick, place them under plastic wrap and pound them until they're about 1/4-inch thick. A heavy skillet works well if you don't have a meat pounder. Alternatively, you can fillet thicker breasts with a sharp knife.

Set up three shallow dishes: one with 1 cup flour, one with 3 beaten eggs, and the last with 2 cups bread crumbs. Working one at a time, dredge each chicken cutlet first in the flour, shaking off any excess, then dip it into the egg wash, letting any extra drip off, and finally press it into the bread crumbs until fully coated.

Heat enough vegetable oil in a large skillet over medium heat to cover the bottom by about 1/2 inch. Fry the breaded cutlets for about 3-4 minutes per side, until they're deep golden brown and cooked through. Transfer to a wire rack to drain any excess oil.