Start by ensuring your chicken breasts are thinly sliced. If they are not, place them between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet.
In a shallow bowl, whisk together the egg, salt, and pepper. In another plate, mix the panko bread crumbs, grated parmesan cheese, Italian seasoning, and garlic powder.
Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then coat it thoroughly with the breadcrumb mixture.
In a large frying pan, heat the olive oil over medium heat.
Once the oil is hot, carefully add the breaded chicken cutlets to the pan. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through.
Once cooked, place the cutlets on a paper towel-lined plate to drain any excess oil. Serve them hot, garnished with fresh herbs or lemon wedges.
