- Slice each chicken breast horizontally into 2 or 3 cutlets, holding your knife parallel to the cutting board.
- Flatten each cutlet between two pieces of plastic wrap using a meat tenderizer or rolling pin.
- Season cutlets on both sides with salt, pepper, and herbes de Provence. Place flour, eggs, and Parmesan on three separate dishes.
- Coat each cutlet with flour, shaking off any excess. Then coat in whisked eggs and drain carefully. Finish by coating cutlets in Parmesan.
- Fry cutlets in olive oil over medium-high heat for 1 to 2 minutes per side until golden.
- Fry in batches. Add oil as needed. When cooked, place on a dish lined with a paper towel.
- Serve cutlets with a lemon quarter and a mixed salad or your choice of green vegetable.
For perfectly fried cutlets, make sure heat isn’t too high since they burn quickly.
To keep cutlets warm for a few minutes, place on a baking sheet over low heat. Make sure not to leave them over heat for too long so they don’t dry up.