1-In a medium shallow bowl, combine the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese. Season with salt and pepper, then mix thoroughly.

2-In another shallow bowl, whisk together the eggs, ½ cup cheese, a pinch of salt and pepper, and 1 tablespoon water until combined.

3-Place flour in a separate shallow bowl, season with salt and pepper, and mix.

4-If needed, slice whole chicken breasts lengthwise into thirds.

5-Pound chicken pieces between plastic wrap to about ½ inch thickness.

6-Season both sides of each chicken piece with salt and pepper.

7-Set up a breading station in this order: chicken, flour, egg mixture, breadcrumbs, and a plate to hold the breaded cutlets.

8-Coat each chicken piece in flour, tapping off excess.

9-Dip into the egg mixture, letting excess drip off.

10-Press into the breadcrumb mixture until fully coated, then place on the reserved plate.

11-Heat a generous amount of olive oil in a large heavy-bottom skillet over medium-high heat.

12-Fry 1 to 3 chicken breasts at a time without overcrowding until golden brown on both sides.

13-Drain on a wire rack or paper towels.

14-Serve immediately, or keep warm in a 250°F oven for up to 1 hour.