Begin by placing your boneless, skinless chicken breasts in a plastic bag and pounding them to an even thickness of about ½ inch.

Create a breading station by setting out three shallow dishes: one with seasoned flour, the second with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan, and Italian seasoning.

Coat one pounded chicken breast thoroughly in the seasoned flour, shake off any excess, dip in the egg mixture, then transfer to the breadcrumb mixture, pressing gently.

Allow the breaded chicken cutlets to rest on a plate for 5-10 minutes.

In a large skillet, pour enough cooking oil to reach a depth of about ¼ inch and heat it over medium-high heat to around 350°F.

Carefully place the breaded chicken cutlets into the hot oil, frying for 3-4 minutes on each side until golden brown and cooked through.

Transfer the crispy chicken cutlets to a paper towel-lined plate to absorb any excess oil.