Cooking Instructions:

• Begin by placing your chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch.
• In three shallow bowls, prepare your dredging station. Place the all-purpose flour in the first bowl, the beaten eggs in the second bowl, and combine the breadcrumbs and Parmigiano-Reggiano cheese in the third bowl. Season each bowl with a pinch of salt and pepper.
• Take each chicken breast and coat it in the flour, shake off excess, dip it in the beaten eggs, and then press into the breadcrumb mixture.
• Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
• Carefully place the breaded chicken into the hot oil. Fry for about 4-5 minutes on each side until golden brown and cooked through.
• Transfer the chicken to a plate lined with paper towels to drain excess oil. Serve hot, garnished with fresh herbs or lemon wedges.