Italian Chicken Cutlets

Instructions:
step 1 Slice chicken breasts in half lengthwise to make thinner cutlets. Place between plastic wrap and pound to even thickness if needed.
step 2 Season both sides of the cutlets with salt, pepper, garlic powder, and Italian seasoning.
step 3 Prepare three shallow bowls: one with flour, one with beaten eggs and milk, and one with a mixture of breadcrumbs, Parmesan cheese, and parsley.
step 4 Dredge each cutlet in flour, shaking off the excess, then dip into the egg mixture, and finally coat evenly in the breadcrumb mixture.
step 5 Heat vegetable oil in a large skillet over medium heat until shimmering.
step 6 Fry chicken cutlets in batches for 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
step 7 Garnish with additional parsley and serve hot with lemon wedges.

Storage and Reheating Tips:
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F for 10–12 minutes until warmed through. Avoid microwaving to maintain crispiness.