Step 1

Lay a piece of plastic wrap on a cutting board and place one chicken breast on top. Place another piece of plastic wrap over the chicken.

Step 2

Using a flat meat mallet or rolling pin, pound the breast down to about ¼-inch thick. Sprinkle salt and pepper on both sides of the breast. Repeat for remaining breasts.

Step 3

Prepare a dredging station by setting out three shallow bowls, cake pans, or rimmed plates. Add the flour to one bowl. Add eggs, minced garlic, and water to a second bowl; use a fork to combine the ingredients. Add the breadcrumbs to the third bowl.

Step 4

Bread each piece of chicken by dipping it into the flour, coating on both sides. Next dip the chicken into the egg mixture and finally, into the breadcrumbs. Press the chicken down into the breadcrumbs to ensure it is really well coated.

Step 5

In a large skillet over medium high heat, add oil about ½” thick. When the oil begins to shimmer, add the breaded chicken pieces, two at a time so the pan is not overcrowded.

Step 6

Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through (165° internal temp).

Step 7

Remove cooked chicken cutlets and set on paper towels to drain. Serve with a sprinkle of freshly chopped parsley.