Using a meat mallet, pound between two sheets of plastic until thin.
Whisk together egg, white wine, crushed garlic, salt and pepper.
Add chicken breast turning each over to coat in egg mixture. Cover and place in the fridge for anything from 15 minutes to 3 hours to marinate.
When ready to fry the chicken, combine Italian breadcrumbs with parmesan cheese in a flat shallow plate or baking pan.
Lift chicken breast pieces out of the egg mixture one by one and lay onto bread crumbs. Turn chicken over in the bread crumbs and press to stick the crumbs.
Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through.
Serve with a good squeeze of fresh lemon juice!
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Notes
Tips for Success
Be sure to use thin chicken cutlets for this recipe. Check the instructions which show how to cut cutlets from the chicken breast. Alternatively, buy chicken cutlets from the grocery store.
For less mess and splatters, place the chicken cutlets between two sheets of plastic or parchment paper before pounding.
Pound evenly but gently so the meat doesn't tear. The result should be cutlets that are the same thickness to ensure even cooking.
Let the meat time marinate for at least 15 minutes.
Olive oil is my preferred oil for frying. However, sunflower oil or your favorite vegetable oil can be used.