Chicken Milanese

Working with one piece at a time, place chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a small heavy skillet, pound out chicken to about ¼” thickness. Season all over with salt and pepper. Set up dredging station: Beat eggs in a pie plate or other shallow baking dish. Place flour in a second shallow dish. Combine bread crumbs, garlic powder, onion powder and a few pinches of salt in a third shallow dish. Fill a large, heavy bottomed skillet with enough peanut oil to reach ⅛” depth and place over medium-high heat. Line a baking sheet with parchment paper. Coat each cutlet in flour, shaking off excess then dip in egg, turning to coat. Dredge the cutlet in the bread crumb mixture, pressing to help the crumbs adhere. Transfer to prepared sheet. Working in batches, being careful not to overcrowd the skillet, carefully add chicken to hot oil. Cook, flipping halfway through, until golden brown, 5 to 7 minutes. Transfer cutlets to a paper towel-lined plate to drain and season with salt and pepper. Repeat with remaining cutlets. Garnish with fresh parsley and serve.