Step 1

Place the chicken cutlets between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.If any of the chicken breasts are thicker than half an inch, use a sharp knife to split the chicken breast in half. Think of it as butterflying the breast. You're just going to cut all the way through to make two cutlets out of one large breast.

Step 2

Mix the flour, salt, and pepper together.

Step 3

Lightly beat the two eggs with ¼ cup of milk or water for the eggwash.

Step 4

Mix panko bread crumbs, romano cheese, garlic powder, onion powder, black pepper, parsley, and lemon zest together until well blended.

Step 5

Coat the chicken breasts with the seasoned flour. Then place them in the egg wash, and finally in the bread crumb mixture.Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.

Step 6

Add ½ cup of vegetable oil to a large frying pan, then place it over medium-high heat.

Step 7

When the oil is hot, carefully place the breaded chicken cutlets into the pan and saute until golden brown (about 3 minutes per side)*The chicken is cooked when the internal temperature has reached 165°F.

Step 8

Remove the cooked chicken breasts from the pan and place them on a wire rack to drain for one minute. If you are cooking in batches and need to keep them warm, set your oven at 225 degrees and keep them on the wire rack in the oven until ready serve.