Ingredients

· 1 cup Italian breadcrumbs

· ½ cup grated parmigiano reggiano

· 1 clove garlic

· 2 tablespoons chopped parsley

· 2eggs

· 4 chicken pieces

· ½ teaspoon pepper

· ¼ teaspoon salt

· Olive oil for frying

Method

Season the chicken cutlets with salt and pepper. Add breadcrumbs, cheese, parsley, garlic and salt and pepper in a bowl. Then, add beaten eggs and a tablespoon of water in another bowl. Working with one cutlet at a time, dip the cutlet into beaten eggs and then, coat with the breadcrumb mixture. Transfer the cutlet to a clean plate and repeat with remaining cutlets. Add oil to a skillet over medium high heat and fry until bottom is browned. Flip cutlets and fry, four minutes each side. Transfer to paper towels and serve with ketchup.