Step 1

Set up a frying station with 3 bowls or baking dishes. In the first large bowl, combine the flour with half of the salt and pepper. In a second large bowl beat the eggs. Finally, in the third large bowl, combine the breadcrumbs, Pecorino, parsley, and remaining salt and pepper.

Step 2

Dredge dry chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the chicken into the breadcrumbs. Coat on both sides and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.

Step 3

Pour oil 1-inch high into large cast iron or heavy pan and heat until the temp reaches 360f.

Step 4

Fry chicken cutlets for 3-4 minutes per side. Work in batches and do not crowd. When cutlets finish cooking set on wire rack or plate lined with paper towels.

Step 5

Serve chicken cutlets by themselves or with an arugula salad or lemon wedges. Enjoy!