Make the Cutlets:

1. Mix bread crumbs, Italian seasoning, Parmesan, black pepper (and salt if needed) to create a breading for your Italian  chicken cutlets.
2. Beat the eggs in a separate container large enough to dip the chicken pieces into.
3. Create the cutlets by slicing each chicken breast in half horizontally.
4. Use a meat mallet to pound the thinly sliced chicken breast to a thickness of about 1/4 inch.
5. Dip each cutlet in the beaten egg, letting any excess drip off.
6. Dredge the dipped cutlets in the bread crumb mixture completely coating both sides.
7. Choose a cooking method, below, and follow the instructions.

To Pan Fry:

1. Set up a wire rack with paper towels underneath it.  Leave it on the counter next to where you are frying.
2. Cover the bottom of a cast iron or heavy-bottomed skillet with 1/8 inch of avocado or extra virgin olive oil.
3. Heat the skillet to medium heat.  The oil will be ready if you drop a crumb of breading into it, and it sizzles.
4. When the oil is hot, place two or three cutlets into the hot skillet (whatever your skillet will hold in one layer) and fry on medium heat until both sides are golden brown.
   • NOTE: TESTING CHICKEN FOR DONENESS – This will likely take about 4 or 5 minutes per side.  But cooking time will depend on your stove and how thick you made your chicken cutlets. 
   • The USDA recommends cooking chicken to an internal temperature of 165°, taking the temp at the center of the thickest part.
   • Remember that your chicken will continue to cook from residual heat even after it is out of the skillet.  I usually shoot for anything 160° or above and let the chicken rest for a minimum of 5 minutes before serving, bringing it to a safe temperature without drying it out. 
   • You can also cut into a chicken cutlet to check the doneness.  When the chicken’s done, the color will be white and opaque, with no hint of pink, and the juices will run clear.  You will get a feel for this the more times you make chicken and be able to easily tell when yours is fully cooked.
5. Remove the cutlets from the skillet and place them on your prepared rack when they are fully cooked.  Some people like to drain their cutlets right on the paper towels, but that can actually make your breading soggy.  After working to get it beautiful and crispy, that’s the last thing I want to do.

To Air Fry: 

1. Preheat the air fryer to 400°.
2. Lightly spray the entire breaded surface of each cutlet with oil.  Don’t use too much.  You want enough oil to help the cutlet brown but not enough to saturate the breading.
3. Place the prepped cutlets into the air fryer tray or basket.
4. Place the basket into the air fryer (or oven air fryer) and air fry for 5 to 8 minutes on the first side.
5. Flip the cutlets and air fry for an additional 4 to 8 minutes.
   • NOTE: I can only give you approximate times here.  The exact cooking time will depend on your specific air fryer and how thick you made your chicken cutlets.  Small air fryers will usually cook even more quickly than large ones. 
   • Follow the guidelines in the NOTE under pan-frying for tips on checking doneness and USDA temperature guidelines.
   • Flipping halfway through the cooking time ensures the cutlets are crispy on both sides.

In a Conventional Oven:

1. Preheat the oven to 400°.
2. Spray a baking sheet with the oil of your choice, or line the sheet with parchment paper.
3. Place prepared cutlets on the baking sheet, ensuring they don’t touch so all edges can get crispy.
4. Place the baking sheet in the preheated oven and bake the Italian chicken cutlets for 10 to 12 minutes.
5. Flip the cutlets over and bake for an additional  8 to 12 minutes until both sides are golden brown and the chicken is cooked through. 
6. Turn the oven to broil and crisp up the tops if they are not browned to your liking.

In a Convection Oven:

1. Set the oven to convection bake at 400°.
2. Place an oven-proof wire rack on top of a baking sheet and brush or spray the rack with the vegetable oil of your choice to help prevent sticking.
3. Arrange your breaded cutlets on the wire rack taking care that there is space between them and no edges are touching.
4. Place the baking sheet in the preheated oven and bake the Italian chicken cutlets for 8 to 10 minutes.
5. Flip the cutlets over and bake for an additional  7 to 9 minutes until both sides are golden brown and the chicken is cooked through.   (Times are approximate as every oven is different.  Cook until juices run clear and the USDA recommended safe temp of 165° is reached.)
6. Turn the oven to broil and crisp up the tops if they are not browned to your liking.