In a shallow bowl, combine homemade breadcrumbs or panko, minced garlic, parsley, optional Italian seasoning, and ¾ cup of cheese. Season with kosher salt and freshly ground black pepper for added flavor.

In a second bowl, whisk together the eggs, remaining cheese, a pinch of salt, a dash of pepper, and a tablespoon of water until fully combined and frothy.

Place all-purpose flour on a shallow dish, season with salt and pepper, and mix well to ensure an even coating.

Pound each chicken breast to about ½ inch thickness using a meat mallet or heavy skillet. Season both sides generously with kosher salt and freshly ground black pepper.

Arrange the chicken, flour, egg, and breadcrumb mixtures in order for a smooth and efficient breading process.

Dredge each piece of chicken in flour first, ensuring it’s fully coated. Next, dip it into the egg mixture, and finally, fully immerse it in the breadcrumb mix, pressing gently for adherence.

In a large skillet, heat a generous amount of extra virgin olive oil over medium-high heat until it shimmers.

Carefully add the breaded chicken cutlets to the skillet, frying in batches to avoid crowding. Cook until each side is golden brown, about 3-4 minutes per side.

Once cooked, remove the cutlets from the skillet and let them drain on a wire rack or paper towels. If needed, keep them warm in a low oven until ready to serve.