1. Slice each chicken breast horizontally into 2 or 3 cutlets, holding your knife parallel to the cutting board.

2. Flatten each cutlet between two pieces of plastic wrap using a meat tenderizer or rolling pin.

3. Season cutlets on both sides with salt, pepper, and herbes de Provence. Place flour, eggs, and Parmesan on three separate dishes.

4. Coat each cutlet with flour, shaking off any excess. Then coat in whisked eggs and drain carefully. Finish by coating cutlets in Parmesan.

5. Fry cutlets in olive oil over medium-high heat for 1 to 2 minutes per side until golden.

6. Fry in batches. Add oil as needed. When cooked, place on a dish lined with a paper towel.

7. Serve cutlets with a lemon quarter and a mixed salad or your choice of green vegetable.

CHEF’S SECRET

For perfectly fried cutlets, make sure heat isn’t too high since they burn quickly.
To keep cutlets warm for a few minutes, place on a baking sheet over low heat. Make sure not to leave them over heat for too long so they don’t dry up.