Chicken Cutlets

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The Chicken
2 pounds of chicken cutlets (Only use FRESH, not frozen chicken, cut these in half and you must pound out to about 1/4 inch thickness, very important)

Egg Mixture
5 or 6 eggs beaten
Fresh Italian parsley finely chopped
one handful of Romano cheese
salt, pepper and garlic powder (about 1/2 tsp each)
Beat this all together and set aside in a pie plate or whatever shallow dish you have, as you will be dipping the chicken in this.

Progression Italian Style Breadcrumbs - put in a pie dish or other shallow dish and add 1/4 of Romano cheese to this.

Set up a dipping station, egg mixture first, then breadcrumbs then a clean dish.

Directions
You will need a large saute pan with 1/4 inch of olive oil to fry these. Keep heat on a medium - high heat. If you properly fry at the correct temperature, the oil will simply crisp the food and not saturate it.
After you have pounded out the chicken breast. You must season each piece (both sides) with salt, pepper and garlic powder. After you do this, dip into the egg mixture and then into the breadcrumbs. Make sure you push the chicken into the breadcrumbs very well and you may need to repeat the breadcrumbs a couple of times so that they are well coated.
 to the hot oil, add two slices of lemon and one clove of whole garlic. This is my biggest trick. It gives the cutlets a very light flavor that just adds to the yummy taste!

Fry the cutlets until they are golden on each side. Make sure you check for doneness. You do NOT want any pink inside your chicken. Make sure that the chicken inside is white and NOT pink.
Have a clean plate lined with paper towels to place the chicken on once they are cooked.

Variations:

Chicken Parmesan....add tomato sauce and cheese to each cutlet and broil or bake with extra sauce and cheese for 45 minutes at 375 and the chicken gets super soft and delicious. Always broil the top, the cheese gets delicious.
Chicken with Boursin...add a slice of tomato on top of each cutlet and a slice of Boursin cheese and broil
Chicken Marsala...make a quick Marsala sauce and add these cutlets into your sauce
*Add these cutlets on top of an arugula salad and drizzle with balsamic and olive oil. Top with parmesan
*Serve with my broccoli and macaroni recipe
*Serve on top of sauteed broccoli rabe