Ingredients:
4 boneless, skinless chicken breasts (whole, not split)
1 ½ cups all-purpose flour (more as needed)
3 eggs, more as needed
1/4 cup milk
3 cups Panko or Italian seasoned breadcrumbs (more as needed)
2 cups parmesan cheese, grated (either fresh or from a can), divided
1 tablespoon fresh rosemary, finely chopped (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
¼ cup canola or vegetable oil (for frying), add more as needed
1 lemon, cut in half

Directions:

On a cutting board, use a sharp knife to slice lengthwise through each chicken breast, creating 3 thin cutlets from each breast.

Place a cutlet between two pieces of plastic wrap. Use the flat side of a meat mallet to pound the cutlet, turning once, until ¼-inch thick. Repeat until all cutlets are pounded thin. Continue to next step or refrigerate for up to 24 hours.

For the dredging station:
Create a station using 3 shallow dishes (like a pie plate or cake pan). Fill one with flour, one with the eggs and milk (beaten until frothy), and one with the breadcrumbs, 1 cup of parmesan cheese, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (stir well to combine).

To dredge:
Place a cutlet in the flour and coat evenly on both sides, shaking off the excess flour. Next, dip the cutlet in the egg wash on both sides, shaking off any excess. Immediately place the cutlet in the breadcrumb mixture and coat both sides, using your hands to firmly press the breadcrumbs onto the cutlet. Transfer breaded cutlet to a plate and repeat the process until all cutlets are coated.

To fry:
Heat the oil in a large skillet over medium-high heat. Working in batches, cook the breaded cutlets over medium-high heat until golden brown; transfer to a paper-towel lined dish and repeat with all cutlets.

Squeeze the fresh lemon over the chicken while still hot and serve.

To store:  Leftover cooked cutlets can be stored in an airtight container or Ziploc bag and refrigerated for 2-3 days.