Step 1

Pull chicken out of the fridge, and allow to come to room temp, for 15-20 minutes. Cover chicken with plastic wrap and pound to even thickness of ½ an inch. Use a meat mallet or rolling pin to achieve this.

Step 2

Remove plastic, pat chicken dry with paper towels, and liberally season with salt and pepper.

Step 3

Take three pie plates, or shallow dishes, place Panko bread crumbs and parmesan in one, flour and paprika in another, and break eggs into the other one with garlic. Use a fork to mix together panko and parmesan, flour and paprika, then use the same fork to whisk eggs and garlic together until frothy.

Step 4

Working with one cutlet at a time, dredge in flour, shake off excess.

Step 5

Then dredge in eggs, and allow excess to drip off.

Step 6

Then dredge in panko crumbs, press gently to make sure crumbs adhere.

Step 7

Place chicken on a wire rack that is sprayed with a non-stick spray.

Step 8

Let chicken sit for 5 minutes to allow the coating to dry.

Step 9

Meanwhile, in a 12 inch non-stick skillet, over medium-high heat, add oil, and heat until shimmering. You should have enough oil to go half way up the chicken breast cutlets in your pan, add or reduce oil as needed based on the pan you use.

Step 10

Cook cutlets in the oil 2 at a time, cooking until golden brown on one side, about 2-3 minutes. Then flip cutlets, reduce heat to medium, and cook until cutlets are a deep golden brown, and crisp. About 2 ½ -3 minutes longer.

Step 11

Use an instant read thermometer to ensure cutlets are cooked to 165 degrees internal temperature.

Step 12

Remove chicken cutlets from oil, and place on a paper towel lined plate.

Step 13

Repeat process with remaining chicken cutlets.

Step 14

Serve with lemon wedges.