Step 1

In a shallow bowl, combine the 3/4 cup all purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. In another shall bowl, whisk the 2 eggs with a fork. In a third shallow bowl, combine the 1 cup of panko breadcrumbs, 3/4 cup Parmesan cheese, and 1/2 tsp garlic powder.

Step 2

Cut the 2 boneless skinless chicken breasts in half horizontally, creating 4 thin pieces of chicken. Place 1 piece of chicken on a cutting board, cover with parchment paper, and evenly pound the chicken with the bottom of a heavy pan (or you can use a rolling pin or meat mallet) until the chicken is about 1/4 inch thick. Repeat with the rest of the chicken. Optionally, lightly season with salt & black pepper.

Step 3

Dredge the chicken in the flour mixture, then dip into the whisked eggs, and finally coat with the panko breadcrumb mixture. Set aside on a large plate. Repeat with the rest of the chicken.

Step 4

Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the breaded chicken cutlets in an even layer to the pan. Cook for about 4 minutes, or until golden and crispy. Flip the chicken and cook for another 4 minutes or until golden and crispy on the other side. I had to cook in more than one batch. Add additional olive oil to the pan as needed to cook the remaining chicken.

Step 5

Once cooked, transfer the chicken to a paper towel-lined plate. Sprinkle as desired with flaky salt.

Step 6

Optionally, slice into thin strips before serving.